We cooked a cinnamon and chile-rubbed brisket long and slow along with onions and garlic and a little tomato paste. It quietly simmered until it was so tender we could shred it with a fork. We ate the meat with rice, avocados, and limes dusted with cayenne. Add a little spice to your own life, dear friends, on what we hope will be a lovely spring weekend.

 

Comments are closed.