Dear SOS: I just made the kale gratin from last week's edition, and it was luscious. Thanks. My 6-year-old daughter eats like a bird but absolutely loves the brisket from La Sandia at Santa Monica Place. It is one of the only meals she asks for. We actually splurge on the non-kid menu entree for her whenever we go there. I would like to replicate it as best I can at home. Can you please get the recipe?
Thanks very much.
Dear Jill: It's a perfect dish if you're entertaining. La Sandia was happy to share its recipe for this wonderfully rich and deeply flavorful brisket.
FOR THE RECORD:
Brisket recipe: A recipe for La Sandia's brisket in the May 12 Saturday section gave the number of servings as 6 to 8. The recipe yields 12 to 16 (4-ounce) servings. —
La Sandia's brisket
Total time: 2 hours, plus 12 hours cooking time and overnight marinating time for the brisket
Servings: 6 to 8
Note: Adapted from La Sandia in Santa Monica.
2 tablespoons light brown sugar
1 tablespoon plus 1 teaspoon ground ancho chile pepper
1 tablespoon plus 1 teaspoon salt
1 tablespoon whole black peppercorns
1 1/2 teaspoons ground paprika
Heaping 1/8 teaspoon ground cayenne pepper
Heaping 1/8 teaspoon ground cumin