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Hearty Brisket From "The Only Texas Cookbook"

Category: Beef

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(2.5) by 2 users

Ingredients:

8 lb Brisket (8 to 10 lb)
1/4 cup Dry red wine
1 tbsp Molasses
1/4 cup Soy sauce
1 tsp Peppercorns
1 tbsp Salt
5 Cloves garlic, minced
2 Onions, minced fine
2 Stalks celery, minced fine
Pepper, coarsely ground

Instructions:

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.