Ms. IVY STARK (Executive Chef, Dos Caminos):
Good morning.
VIEIRA:
If it's cheap and it's food, I am there. You're serving up brisket.
Ms. STARK:
Yes. We can take this one piece of meat, about $9, for the whole family and cook it and use it several different ways for the weekend.
VIEIRA:
How many pounds do you have there, about?
Ms. STARK:
This is about seven or eight pounds.
VIEIRA:
Oh, that's great. OK.
Ms. STARK:
So we just take it -- I've just taken it. I've got some cumin, some
chili powder
, cinnamon and oregano. I've combined that with some vinegar,
red wine
.
VIEIRA:
And wine.
Uh-huh
.
Ms. STARK:
Uh-huh.
And I
've made a paste, a chili paste, and rub that all over it. Cover it.
VIEIRA:
And just explain what this is to folks. This is just...
Ms. STARK:
This is a banana leaf and that's just optional.
VIEIRA:
OK.
Ms. STARK:
It just adds moisture and adds flavor. But the...
VIEIRA:
But you could put it right in the pan if you had to.
Ms. STARK:
Absolutely.
VIEIRA:
All right. And what kind of a pan?
Ms. STARK:
This is just a regular baking dish.
VIEIRA:
All right.
Ms. STARK:
This could also be something that could be done in the
Crock-Pot
if you wanted to. Leave it while you're at work.
VIEIRA:
So you just cover that puppy.
Ms. STARK:
Cover it with foil. Goes in the oven for a long, slow cook, about four or five hours in a low oven.
VIEIRA:
And then how do you make that last through the -- through the week -- weekend?
Ms. STARK:
OK. So our first -- maybe our Friday night dinner, it comes out of the oven like this and we're just going to let it rest a little bit, about an hour, and slice it.
VIEIRA:
What was the temp in the oven? I cut you off, I'm sorry.
Ms. STARK:
It's about 300.
VIEIRA:
Three hundred.
Ms. STARK:
Four or five hours.
VIEIRA:
So there's your Friday night.
Ms. STARK:
Friday night with some rice and beans, very simple. And then for Saturday, Saturday lunch, we have some grilled cheese sandwiches.
VIEIRA:
Oh, those are always great. OK.
Ms. STARK:
Yes. And -- or stew, we can have that for Saturday night dinner. A little stew with poblano chilies and corn bread.
VIEIRA:
OK.
Ms. STARK:
And then Sunday morning, we have breakfast, we have breakfast tacos; scrambled eggs, the shredded brisket, cheese, guacamole, a little bit of
pico de gallo
, that's on our -- that's on our brunch menu at
Dos Caminos
, really popular, it's a great Sunday morning breakfast.
VIEIRA:
And you started with $9 worth of meat.
Ms. STARK:
Exactly.
VIEIRA:
Unbelievable.
Ms. STARK:
For the whole weekend.
VIEIRA:
All right.
Ivy Stark
,
thank you so much
.
Ms. STARK:
Thank you.
VIEIRA:
Great tips. I'm buying brisket.
Ms. STARK:
Thank you.
“ ”