Cooking beef brisket

[ffutures]

Is a 400ml can of cider and onion soup (plus garlic and an oxo cube) a workable substitute for wine in cooking beef brisket? I've already started it and it smells fairly promising after 45 minutes or so, but I'm worried that there may be too much liquid. Anyone got any thoughts?

Comments

[suewilson.livejournal.com]

Well if we never heard from you again we'll know to avoid it
:)

I've done pork in cider and beef in beer.

In the pressure cooker I usually put in a pint so it should be ok.

[ffutures.livejournal.com]

It seems to be tasty but slightly rubbery, I'm going to give it another half hour or so, hope it doesn't get worse.

[karohemd.livejournal.com]

Brisket is one of those cuts that can be utterly lovely but needs to be cooked slowly (i.e. low heat) for a long time.
cat333 buries it in a pit with coals for 24 hours. I have been told it's one of the most divine pieces of meat you'd ever eat. One day I'll be able to take her up on her offer to come over and taste it...

From where you are, turn the heat down to low to a bare simmer, make sure the lid is on tight and leave it for at least another 2 hours.

[ffutures.livejournal.com]

That's what I'm doing - looks pretty good after 3 hours or so.

[karohemd.livejournal.com]

Not of much use for you now but here's a good link for Texas style pit barbecued brisket.

Googling for "braised brisket" (what you're doing) gives loads of recipes, all with long cooking times.

Depending on the size of your cut, you might have a bit too much liquid but that won't interfere with the cooking. It'll keep for several days in the fridge and you can use it as base for another sauce or soup.

[suewilson.livejournal.com]

So what was it like?

[ffutures.livejournal.com]

A little bland - needed a little horseradish or mustard - but perfectly ediblle. I think I should have let more of the soup evaporate before I finished cooking it. Most of it was eaten by my guests this evening (and two of them were vegetarians and didn't touch it) so I think I can call it a qualified success.

[suewilson.livejournal.com]

Is this the start of a forgotton futures recipe book?