Hearty brisket from "the only texas cookbook"
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Hearty brisket from "the only texas cookbook"
  Brisket    Texas    Beef  
Last updated 6/12/2012 12:44:31 AM. Recipe ID 3977. URL: http://artofhacking.com/aohfood/03000/03977-heartybrisketfromtheonlytexascookbook.htm
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      Title: Hearty brisket from "the only texas cookbook"
 Categories: Brisket, Beef, Meats, Main dish
      Yield: 20 Servings
      8 lb Brisket (8 to 10 lb)
    1/4 c  Dry red wine
      1 tb Molasses
    1/4 c  Soy sauce
      1 ts Peppercorns
      1 tb Salt
      5    Cloves garlic, minced
      2    Onions, minced fine
      2    Stalks celery, minced fine
           Pepper, coarsely ground
  Make a marinade of wine, molasses, soy sauce, peppercorns, salt
  garlic, onions, and celery. (You can put onions and celery in
  processor until almost pureed.) Lay the boned and trimmed brisket on
  a large piece of heavy- duty foil and spread the marinade over all
  surfaces. Wrap the brisket tightly. Place in refrigerator and
  marinate for 24 hours. Open foil and sprinkle the brisket generously
  with freshly milled pepper. Reseal, place in a large open roasting
  pan (or jelly roll pan). Place in a 200-deg oven and cook for 8
  hours. Remove from oven. Rewrap the meat in a clean sheet of foil.
  Reserve pan juices and serve with warm meat. Good hot or cold on
  sandwiches. Serves 20 ...............................................
  Cooking a brisket recalls an elementary law of physics. What happens
  to water at 212-deg? It boils away. By cooking a brisket at 200-deg.
  all the inherent juices are saved and the meat is made more tender
  than you ever imagined. It is important that the cooking sack be
  completely sealed--a good method is to use what is called a drugstore
  wrap. Here's what you do. You'll probably notice that a brisket is
  too wide to seal in one width of foil, so you will need to seal 4
  sides. Here's how: Tear off 2 large equal lengths of foil. Lay 1 on
  top of the other. Now fold 1 side over twice, making a narrow
  1/2-inch double fold. Open out the 2 sheets, and you'll have a good
  seal on the bottom. Lay the meat on top of the seam. Coat all
  surfaces with the marinade. Now life the 2 remaining sides of foil up
  and, holding them even with each other, fold over and over in
  1/2-inch folds until you have a tight package. Press fold flat
  against the meat. This is what should be touching all surfaces of the
  meat snugly. You just have to be careful not to puncture it during
  the cooking and handling process. When I cook this brisket, I do the
  whole thin after supper. The first night I make the marinade and
  place meat in the refrigerator; the next night I put it in the oven
  just before going to bed. By morning it is cooked to a turn. A good
  working woman's scheme. You can eat this for several days without

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Recipe ID 3977 (Apr 03, 2005)

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