Brisket!- Page 3

[Reginald Tresilian]

Posted: 10/1/08 at 10:54am

I must have been channeling somebody . . .

[PalJoey]

Posted: 10/1/08 at 11:30am

I think you were channeling Aunt Sally's Aunt Ida.

You remember Lou Kolber's sister-in-law, Ida?

SURE! SURE! SURE you remember Ida Kolber! What? You would forget Ida Kolber?

Updated On: 10/1/08 at 11:30 AM

[StockardFan]

Posted: 10/1/08 at 11:57am

I can totally picture Jane padding to the store in her housecoat and slippers for some brisket.....

[husk_charmer]

Posted: 10/1/08 at 12:09pm

I'm 22, and I have a housecoat and slippers...a pillowed one at that.

If I could, I wear them everywhere.

[Jane2]

Posted: 10/1/08 at 1:23pm

LOL, I threw on the same thing I wore yesterday and plodded out.

The brisket is now in the oven!

I added ketchup to my original simple recipe.

[DBillyP]

Posted: 10/1/08 at 1:28pm

I thought this was a thread about one of the Palin children ...

[Jane2]

Posted: 10/1/08 at 1:52pm

You're confused with "blanket", no?

[Unknown User]

Posted: 10/1/08 at 5:00pm

I had a terrible BBQ brisket sandwich yesterday at the school commons. But my mother always did a wonderful job, using coke and ketsup.

[Jane2]

Posted: 10/1/08 at 5:03pm

****e. SH*TE SH*TE SH*TE!!!

My brisket isn't done and I have to leave for work! S H I T E.

[Reginald Tresilian]

Posted: 10/1/08 at 5:05pm

I don't think refrigerating it now and then picking up where you left off will hurt it any.

[StockardFan]

Posted: 10/1/08 at 5:06pm

Oh no!

[Jane2]

Posted: 10/1/08 at 5:08pm

Really Reggie? hmmm maybe..

[PalJoey]

Posted: 10/1/08 at 5:17pm

Yes, Jane! Just scrape off the fat from the top of the gravy when you take it out of the refrigerator, and it will taste even better tomorrow.

[Jane2]

Posted: 10/1/08 at 9:00pm

Yes, I know about the skimming off of the fat, but PJ-the meat is NOT as tender as I want it. Not at all. I think it needed another 45 minutes of cooking. Can I put it back in the oven after being in the fridge?

[PalJoey]

Posted: 10/1/08 at 9:17pm

Definitely. You'll only make it better.

The only thing you can do to ruin it is oversalt it.

[thetinymagic2]

Posted: 10/1/08 at 9:21pm

Jane, this is my Mom's "trick" for super tender "like butta" brisket...
Braise it ONLY on the stovetop, not in the oven. During the last 1/2 hour of cooking (out of a total of about 2 hrs.), take it out, slice it thinly AGAINST the grain, and plop it back in the pot with the gravy. Simmer on a very low flame (for the last 1/2 hr.). It's foolproof, really. The gravy somehow melts it into sublime succulence! Good luck. And have it tighly covered, the entire time that it's braising.

[Luscious]

Posted: 10/1/08 at 9:42pm

I think it would be the perfect name for Palin's new Grandbaby.

[thetinymagic2]

Posted: 10/1/08 at 9:50pm

Perfect, LUSCIOUS! Lmao.
Yeah, twins Brisket and Kasha Palin...has a nice ring to it!

[Luscious]

Posted: 10/1/08 at 10:04pm

Brisket if it’s a boy. Kasha if it’s a girl.

[violet72]

Posted: 10/1/08 at 10:07pm

I just read this whole thread and my mouth is watering...I gotta learn how to cook

[Jane2]

Posted: 10/1/08 at 10:10pm

Tiny-that's what they say-cooking it on top of the stove makes it more tender.

I swear I once made a tender one inside the oven. Oh well, I"m about to put it all back inside the stove for a while.

[thetinymagic2]

Posted: 10/1/08 at 10:41pm

Jane, I'll PM you the recipe tomorrow. It really never fails. And it's easy.

[Reginald Tresilian]

Posted: 10/2/08 at 11:02am

Jane, what's the latest? Brisket update, please.

[Jane2]

Posted: 10/2/08 at 11:11am

Morning, Reggie-here's what happened-when I got home from work I put the slices back in the oven for an hour. Not much happened except it got drier. I had no gravy. So then I added more onion soup and ketchup and put it back in the oven for another 45 minutes.

When I took it out, the onion soup and ketchup had not melted into gravy! oy vey. So I smushed it around with a spoon. The meat did get a little more tender though. So I did what I always do when I make a large amount of food. I separated it into portions, and froze them.

I think I know the problem. It's better to use second cut brisket, but the store (Citarella's) only had first cut.

[Reginald Tresilian]

Posted: 10/2/08 at 11:13am

Yeah, in my experience, the meat needs to be a bit fatty, and there needs to be some sort of liquid for it to braise in.

And it is the sort of thing you really have to allow time for. It's hard to plan your day around a piece of meat.

(Ok, everyone; there's your set up. Go!)