I still haven't gone back to Majang to get those dang kidneys. I'll go tomorrow. Meanwhile, tonight, I'll stick the brisket in a brine and get it ready for some low-and-slow ovening on Wednesday, or maybe Thursday. To preserve the brisket after it's been baked, I'll probably also make a nice, rich, fatty beef stock that will eventually become a component of the gravy for the steak-and-kidney-pie filling. Thursday will also be the night I prep the pie crust. Kidneys will be prepped Friday evening. Somewhere along the way, I need to prep mashed potatoes and some Amurrican-style peas and carrots.
Photos of the prep are probable.
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