Out & About #1057 | The First Snow, Braised Beef Brisket + Gardiner Museum

The GTA finally witnessed its first snowfall in December.

​These delicate flurries wholly embraced the holiday spirit, especially gracing the lofty coniferous trees in my backyard.

Most of the week would be spent undertaking retail-related errands. Besides the customary grocery run, many of my tasks involved post-Black Friday returns.

While I'm hardly fond of the chaotic circumstances that arise from seasonal shopping, I quite enjoy the sight of festive decor. Dazzling lights, shimmering orbs, and glittery ornaments never fail to summon sensations of whimsy and elation.

​I made my rounds at Erin Mills Town Centre on a decidedly wintry day, followed by a last-minute Canadian Tire run for shower mending needs.

​Over the course of the week, temperatures climbed back to the low single digits. Snow transitioned into rain, which, I suppose, is arguably better for unhurried driving.

Once back home, I commenced two dishes: Braised Beef Brisket and a Ham and Celery Omelette.

1) Braised Beef Brisket

Extenuating circumstances led to not only personal undertaking of grocery shopping, but cooking for the household as well. The act has been a rarity as of late, for extremely limited time remains after office hours, daily routines, and the ever-grueling weight on my shoulders that is my licensing application.

Previously procured beef brisket would be prepared in true Western-Chinese fusion. After perusing the web for guiding principles, I largely adhered to the Chinese method of cooking, but incorporated a number of different ingredients.

Some recipes called for blanching the meat in advance of braising, while others marinading. Many took to use of an Instant Pot, though, seeing as I haven't yet grasped knowledge of the device sufficiently to prevent mushy elements, I opted for the stovetop. Moreover, the Quick Release scares me. And I wasn't keen on disassembling the Instant Pot afterwards for cleaning.

Ingredients listed in practically all recipe variations were:

• Chu Hou sauce
• dark soy sauce
• light soy sauce
• rock sugar
• star anise
• cinnamon

Some paired the brisket with daikon, while other left them plain. Daikon is an almost bi-weekly component of our regular meals, thus I chose the route of mirepoix instead. Carrots, yellow onions, and celery were chopped into intentionally large pieces, as to soften gradually over the course of braising. My version did not depict a pure form of mirepoix, for the pieces veered drastically from a fine, uniform dice. Nevertheless, their application remained consistent with traditional uses of the tri-colour vegetable blend as an accompaniment to a meat-based dish.

Browning the meat was a non-negotiable step in both Instant Pot and traditional stovetop recipes. In a lightly oiled pot, the sides would be scorched until coloured, then removed and set aside. (In hindsight, I should have taken to butter for better aroma and flavour.) Next, aromatics would be sauteed in the meaty essences. After returning the meat to the pot, Shaoxing wine would be used to deglaze. In my case, I used a mixture of Shaoxing wine and umeshu brandy, hoping for sweet contributions by the latter.
The marinade would be added after, followed by the mirepoix and a handful of quartered vine tomatoes. Truthfully, not a single recipe had listed tomato as an ingredient. However, I desired the delightful tang of tomato; it is often seen in Western beef braises, complemented with bay leaf and herbs such as rosemary. Water would be used in place of stock, and foam would be skimmed from the surface where necessary (once).

As a consequence of inadequate braising time, results were hardly as tender as I envisioned. The substantial cubes of beef brisket were tough and sinewy, in spite of a luxurious braising liquid and perfectly done vegetables. Garlic cloves and tomato had disintegrated into the broth, enhancing umami. The onions were soft yet retained their shape. The carrots and celery retained toothsomeness without being undercooked

Not much would change the subsequent day. It wasn't until my browsing partner took all remnants and simmered for another hour that the meat became tender. Needless to say, this was at the risk of the carrots and celery turning mushy. In hindsight, I ought have known that 1 inch cubes would require a minimum of 90-120 minutes of braising time. Future trials, if any, shall see a minimum of 1.5-2h on the stovetop, with veggies permitted 30-40 minutes for tenderization.

​Ingredients:

i) Braising liquid

• 3 tbsp Chu Hou sauce
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• yellow rock sugar * unmeasured; about the size of a tennis ball
• 1-2 star anise
• 2 cinnamon sticks

ii) Brisket

• 1.2 kg beef brisket, cut into 1 in cubes

iii) Vegetables/Aromatics

• 4 small carrots, roll cut
• 4 stalks celery
• 3 vine tomatoes, quartered
• 3 small yellow onions

• 2 garlic cloves, halved
• ginger, as desired

iv) Deglaze

• Shaoxing wine
• Umeshu brandy

Recipe Notes:

• Mirepoix (carrot, onion, celery) was used in place of daikon
• Tomato was added, as to reference Western styles of braising beef
• Umeshu brandy was used in addition to Shaoxing wine to boost complexity and sweetness

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2) Ham and Celery Omelette

Frankly, I have few details to remark of this dish. Eight eggs, finely chopped celery, diced yellow onion, and about three-quarters of a round of ham were combined in a wok for maximum flavour.​

​The concoction emerged as a loose scramble rather than a proper omelette, which informed the need for a greater number of eggs. Excess ham was frozen for later usage.

​Other meals of the week included: Glutinous Sticky Rice and Eight Treasure Meatballs from BTrust (unpictured) and Tomato Ground Pork Stir Fry with King Oyster Mushrooms.

​A late morning Akko run also made a variety of buns available for snacking throughout the first half of the work week.

​With my browsing partner's return came a vast assortment of snacks and souvenirs. Presented in both individual packets and full-size packages, the collection encompassed findings from Australia, Japan, and Macau.

​The White Peach Cookie was, essentially, as described: a small, round cookie intensely perfumed with the scent of white peach. It was an interesting pairing, yet not one particularly harmonious. Artificial peach flavouring was detected within the barely buttery cookie, characterized by a tender snap and a fruity taste usually associated with gummies.

Cherry Ripe, a dark chocolate bar filled with cherry-flavoured shredded coconut, was an abomination. Besides being excessively cloying, the filling was reminiscent of cough syrup and induced seemingly endless chewing.

Meanwhile, the Traditional Mochi Cake from Macau's infamous Koi Kei Bakery could be summarized simply: Dry.

​I had anticipated Australia's favourite Tim Tam with much enthusiasm. Sure enough, the chocolatey biscuit was a solid winner. In spite of leaving behind a slightly greasy residue, the chocolate coating did not melt into the fingers as Cadbury Fingers would. Moreover, the rich profile of chocolate was retained throughout the biscuit's three distinct layers. The 0.5 Health Rating on the package was slightly comedic.
Two acquaintances urged me to try the "Tim Tam Slam", which I'm eager to experience.

​Vanilla-filled Biscoff rounds were an intriguing find indeed. While the exterior was nearly identical to the traditional rectangular Biscoff, the filling boasted a texture similar to Oreos, but with more vanilla and less stabilizer.

​This batch of souvenirs was also not exempt from fridge magnets and amusing finds from the other side of the globe.

Office days often entail greater amounts of socialization than focused efforts. That said, a looming deadline is difficult to ignore. Between conversations with colleagues and occasional treks about the workplace, attempts were made to advance the items on my plate.

​Tim Hortons quickly assumed a popular pick for all team members due to proximity. The preference was largely alluded to proximity and speed of processing orders, for the PATH outpost's availability of baked goods was far more limited than standalone locations.

Three quarters of a Dream Cookie with Nutella eased me through the morning. At its core, the creation was sweet and generally soft. The cross-section was interrupted with sporadic bits of chopped hazelnut and a dollop of Nutella that was sacrificed to the inside of the paper bag.

Just in advance of lunchtime, I secured a last-minute reservation for the Gardiner Museum. I was overdressed for the warm external conditions, which prompted a distinct aversion towards walking outdoors for extended periods of time. Without any pressing errands on my radar, the museum visit seemed fitting.

The commute via TTC was abnormally lengthy, as Line 1 delays had yet to be rectified since the previous day. Normally, four stops along the U-portion of the subway line would not require more than six minutes; this trip took at least ten. As the Thai ahgase had frustratedly declared, trespasser incidents and mechanical issues appear to overwhelm the system on a near-daily basis.

​While taking advantage of the TPL Map pass, I've come to discover the vast selection of arts and culture destinations throughout the city. There truly does seem to be a dedicated facility for showcasing every single type of artistic medium. For the Gardiner Museum, it was ceramics - intact or re-assembled.

​Upon entry, the staff at the counter informed us that fixed admission rates had been temporarily displaced by a Pay-What-You-Wish policy, with a minimum donation of one dollar. The policy would remain in effect until the completion of renovations for the museum's ground floor exhibit. With the TPL Map pass reservation, the minimum donation amount was waived for two adults (and three children, if in attendance).

​The Gardiner Museum spanned four floors. On the basement level was a workshop for clay and pottery projects. During our time of visit, this area had been booked for a private function.

​Consequently, we headed directly to the second floor, which featured an impressive Japanese Porcelain exhibit at one end of the floor and an extensive European Porcelain Gallery at the other. The Japanese and Chinese Porcelain sections were pristine and minimal, summoning attention to the detailed finishes of the pieces on display. Rather than extensive infographics and descriptions, the exhibit was accessed by an interactive digital display.

​Housed in a serene space with slate-hued carpet, the European Porcelain Galleries displayed a mind-boggling array of flasks, plates, and serving vessels reflective of Victorian era affluence.

I was particularly in awe of the pieces that mimicked or drew inspiration from other objects. Albeit featuring a distinct loss of functionality, the asymmetric lettuce plates were a spectacle to behold.

Flawless were the specimens adorning the display cases: not a single chip, streak, nor scratch was observed. These gifted pieces had been preserved with utmost care, akin to the level of appreciation towards artwork. Laying eyes on the assortment sparked recollection of the comparatively "common" ceramics at the ROM, wherein the ground floor China exhibit included bowls similar to those found in the standard East Asian household, heavily used and far from defect-free.

On the top level was a "Test Kitchen", which, in reality, operated like a restaurant with boisterous noise levels. The museum's balcony patio overlooked Queens Park and the east entrance of the ROM.

​Adjacent to the Test Kitchen was a combined research room and education centre. This room combined a artifact reference room, small exhibit of miscellaneous components, and activity station - likely intended for collaboration and school field trips.

​The artifact reference room caused our eyes to widen with awe. Shelves upon shelves of artifacts were spotted within, as if queuing for their turn at inspection and documentation. Another section prompted critical thinking and analysis, even encouraging visitors to note down their thoughts on a flash card.

​The Gardiner Museum was a suitable site for those keen on ceramics and clay. Although the displays leaned more towards sophisticated art expression than informative depictions, it made for a fun lunchtime journey nevertheless. Should one also reveal an interest in throwing clay or using a pottery wheel, the museum is able to fulfill those desires with advance appointments on site. Frankly, it may as well be more affordable than visiting to a standalone pottery studio.

Slightly more than sixty minutes would pass. I'd then board the southbound train at Museum to head back towards the office.

Later that evening, eggog and rum was leared to be passable, but not enjoyable.

​More retail-related errands led to me to Square One. Rarely do I enjoy strolls through the mall, for congestion in the aisles make for extremely unpleasant circumstances. Alas, the early morning permitted passage of standard levels of customer traffic and, consequently, a reduction in stress levels while roaming about.

​During my two-hour stay, I learned about Cowboy Cookies (at Saint Germain), Jellycat bag charm replicas at Simons, and the comprehensive installation of festive décor throughout the shopping centre.

​When all ordeals had ceased for the day, I dragged myself through ruthless gusts towards the GTA's only Urban Café location. The City Centre location had been advertised to carry Cold Brew with Coffee Jelly. Unfortunately, the beverage was quickly discontinued at the end of summer. Persisting on the shelves were location exclusives of Salted Caramel Butter Tarts and Custard Tarts. Both pastries were priced at $2.49 each before tax.

​Drawing inspiration from Portuguese tarts (also known as Nata), the fast food chain's rendition was surprisingly delicious. The round embraced a flaky shell and generous proportion of delightful, eggy custard. In stark contrast to those obtained from Portuguese bakeries, the creation did not leak grease while en route home, nor did it evoke unpleasant sensations of satiation following consumption. At its given price of $2.49 though, it did not reflect Timmies' customary budget-friendly nature.

The Salted Caramel Butter Tart was sticky and sweet, in line with those retailed at holiday pop-up markets, yet far more reasonably priced. Hints of salted caramel were mild, if present at all. The tart shell tasted somewhat lacklustre, leading me to question its butter content. Needless to say, my preference lay with SK's sturdy, flavourful formula.

My treats were paired with a homemade Military Latte. Hokusan's Niju overwhelmed all other constituents within the beverage, ultimately resulting in its disposal down the drain. Suffice to say, I shall be allocating it towards baking applications instead.

​Rounding off a seemingly endless week of errands, I awoke early Friday morning for yet another mandatory outing. Steep parking fees and a nationwide postal strike aside, the mission was less excruciating than envisioned - a result of pleasant, helpful staff and reasonable waiting times.

Acquisition of the Frozen Hot Chocolate McFlurry was deferred to a future point in time due to unexpected work tasks. To reinstate sanity and regulate energy levels, I took to the next best alternative: a homemade affogato with many scoops of Häagen-Dazs vanilla ice cream and a hefty 100 ml portion of Le Petit Dep Pista espresso.

​It was delectable, of course.