Let's talk about brisket

Mikek · Posted: Tue Jun 05, 2007 1:52 pm Post subject:

Shiraz goes very well with a nice brisket.

A couple of weeks ago, we had a little competition at the culinary school I attend. Brisket and ribs as far as the eye could see. It was heaven.

And I love hummus with a nice ball of falafel caked in some pita bread. I just like dead smoked cow better.
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Mr_C · Posted: Tue Jun 05, 2007 2:05 pm Post subject:

For brisket, just make sure it's done in a smoker. You can finish it off in the oven after you've smoked it a few hours.
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TrueAtheist aka TA · Visitor Joined: 05 Jun 2007 Posts: 18 Local time: 2:14 AM

I also recently cooked a brisket for the first time. I usually don't eat beef at all. Except for Brisket on rare occassion.

My grandmother had a wonderful recipe for it. My uncle has a great recipe too. My mom took both recipes and came up with a recipe all her own and she sent it to me.

Here it is:

Ingredients:

One large beef brisket.
Sliced onions
1/2 cup red wine
1/2 cup water
one can Campbell's Golden Cream of
Mushroom soup

Directions:
Wash brisket and trim off as much fat as possible. If brisket is very large, you can cut it into 2 pieces.
Slice onions into bottom of large baking pan. You can use a foil one if you have one.
Place brisket, fat side up, on top on onions.
Add wine and water. (It doesn't have to be exactly 1/2 cup of each. Use your own judgement. It depends on how much liquid you want to end up with. The brisket makes a lot of it's own juice.)
Spread undiluted soup over top of brisket.
Cover pan tightly with foil.
Bake at 300º for several hours. It depends on the size of the brisket. I usually cook it for 3-4 hours, then lift the foil and test with a knife. It should be very tender.
When done, remove brisket from pan to cutting board. Pour broth thru colander into a container. Save as many of the cooked onions as you will want to add back to the gravy. Let the broth cool off (in the fridge) so the fat will congeal at the top.
Slice the brisket into slices (against the grain) and place back into pan.
After the gravy has cooled and the fat has congealed at the top, remove most of the fat off the gravy with a spoon and throw away.
Pour the gravy over the sliced brisket and cover with foil.
You can do this cooking the day before and store in the fridge. On the day you want to serve, just put the covered pan into the oven and reheat. It's better the next day, after the brisket's had a chance to marinate in the gravy overnight.

One thing that I did differently was a little flower to gravy to thicken it a little.
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Godless Red Scum · Posted: Sat Feb 16, 2008 3:28 pm Post subject:

Brisket is good but my personal weakness in BBQ is pulled pork. Difficult to find the good stuff around these parts or anywhere North of Baltimore for that matter.

Hit_me_up024 · Posted: Sat Feb 16, 2008 3:40 pm Post subject:

great now im hungry thanks alot guys
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