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.
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timeasmymeasure
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Date: 2006-12-08 10:57 pm (UTC)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.