Hawks win, so where's the beef?

Three years after describing a pot-au-feu in Paris, Cornichon returns to the boiled brisket with this culinary dispatch from Alex Mayer, publisher of the Belltown Messenger.

Meantime, don't forget to cast your ballot for Cornichon.org in the voting for "Favorite Wine & Food Blog." You can vote once every 24 hours.

If there's one thing I'm good at it's cooking something to death, and I didn't disappoint fans of my slow simmered meat dishes this Saturday after they tasted my patented "Seahawks Playoff Good Luck Corned Beef Brisket."

I started at Seattle's Market House Corned beef, buying an 11 dollar, two pound brisket cut and shrink wrapped to order in conditions that would have horrified even the most desensitized health inspector. No matter - this thing would be slow simmered for a germ-killing four hours.

I filled my pot with water until the brisket was almost covered, then added some bay leaves, garlic and more peppercorns to the mix.

After three or so hours of cooking on low, with the lid on, in went a few onions and some carrots. And then some cabbage. Steamed some potatoes in a separate pot, with some parsley and butter. Served the whole deal with plenty of Gulden's mustard - this meal is the ultimate condiment vehicle, after all.

My guests are not picky, but hey - I could boil a leather shoe for four hours with some spices and it would probably turn out tender. In the end the Seahawks won the most exciting playoff game in their history, and my guests enjoyed a hearty meal. The brisket is a step up from the salty, pickled slabs of corned beef available at the supermarket, but still thousands of miles away from the Carnegie Deli.

Ronald adds: Don't forget to serve with plenty of cornichons!

The International Kitchen
Cooking school vacations in Italy, France & Spain.

The International Vineyard, a new way to learn about wine in France, Italy and Spain: three-night programs for wine lovers in less-traveled regions.

The International Kitchen, the leading source for culinary vacations in France and Italy.

French Word-A-Day, fascinating lessons about language and daily life in Provence

Belltown Messenger, chronicle of a Seattle neighborhood's denizens, derelicts, clubs, bars & eateries. Restaurant reviews by Cornichon.

Small Screen Network, where food & drink celebrities like Robert Hess have recorded terrific videos.

French Chef Sally is my friend Sally McArthur, who hosts luxurious, week-long cooking classes at the Chateau du Riveau in the Loire Valley.

Local Wine Events.com, the worlds leading Food and Wine tasting calendar. Spirits and Beer events as well. Post your own event or sign up to be notified when new events are po sted to your own area.

VinoLover, Seattle wine promoter David LeClaire's bulletin board of tastings, dinners and special events.

Wine Educator Dieter Schafer maintains a full schedule of Seattle-area tastings and seminars for amateur wine drinkers and professional alike.

Nat Decants, a free wine e-newsletter from Natalie MacLean, recently named the World's Best Drink Writer at the World Food Media Awards in Australia. Wine picks, articles and humor; no ads.

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