Title: Hearty Brisket From "The Only Texas Cookbook"
Categories: Brisket Beef Meat Main
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 screaming.