OT Brisket

For me, a brisket is the *perfect* meal on those days that I want to spend sewin' (or have to work long hours in the studio)! I pop it in the slowcooker/crockpot with about 2 cups of water, a few glugs of "gravy master" (which really makes for a yummy flavor - but I'll bet it's high in MSG, preservatives, etc - but for us, the flavor's worth it!!), a glug of Worcestshire sauce, some carrots, onions, celery, and the little packet of brine spice that comes with the brisket.

Put all the veggies in the cooker and then the brisket on top, empty the brine spice packet onto the top of the meat, pour the water, gravy master and WS over the top (it "mixes" the brine spice into the liquid) and let it cook on low for about 6-8 hours (preferable - the meat's more tender that way) or on high (if you're in a pinch for time or didn't get it started early enough - I do that ALL the time!) for about 4 hours.

Then ... sit back and eat and hear the compliments!! If you used enough veggies, you don't even have to futz with sides!! Yum-o!! :)

Quilty hugs!! Connie :)

Connie,

I sent you a private email - did you see it yet?

Pauline Northern California

Hi Pauline!

Yes, I got it about 10 minutes ago (I'm sorry, I've not been really good about checking my personal e-mail) ... I was just about to reply to you. I didn't see what you were talking about. What's displayed seems to change each time the page is refreshed. I'm going to go ahead and change it, though ... your e-mail made it sound ... questionable and oogie at *best*.

Can I ask what you saw? My brain's really, really, not working well here lately (meds)!!!

Hugs!! Connie :)

Well, it was a naked man with a something on his body superimposed to look ginormous. Yes, oogie is one way of putting it. Shock was my first reaction. When I first got there, I thought I must have clicked the wrong thing, so I tried it again & was presented with the same image. Weird, huh? I was so sure you didn't want it connected to your blog.

Pauline Northern California

Take your brisket, a package of Lipton's Onion Soup Mix (dry) and some butter. Put the butter (about 4 TBS broken in pieces) all over the top, put the entire onion soup mix on top of the meat/butter and seal well in foil. Be sure to use the heavy duty kind and be sure it is totally wrapped up. Put in a 325 oven for 3 hours. The juices will run so be sure it is in a baking dish. Yummmmm

I take the brisket. Lay it on a big piece of heavy duty foil. Take a package of dry onion mix and pour it onto the brisket. Seal the foil and put in a roasting pan. Place in a 325 oven for 3 hours or more. Take out. Refrigerate overnight so that fat gels. Next day, toss the fat, cut brisket against the grain. Put into oven to reheat.

Easy!

Debbi in SO CA

KJ wrote:

Can't do the dry onion mix at our house anymore. I must have overdone it back in the 70's and early 80's...... But thanks for taking the time to write! I did a quick search on the internet and used a very simple recipe. Basically a bottle of beer, a bottle of catsup-type chili sauce and 3/4 cup of brown sugar mixed together then poured over the brisket that has sliced onions on top. Cooked about 4 hours at 300-325....I turned it down and cooked longer than the 3 that were recommended. It was good! Not exactly what I was trying to achieve, but very good anyway. I've been told that I probably need "Claude's Brisket Sauce" to get the flavor I was remembering. I'll get some next time I'm in Texas. And I was also told that the dish I was trying to copy was cooked overnight at about 250 degrees. Maybe next time.

This is a way I've cooked briskets too. I strongly encourage everyone to use a METAL roasting pan. Do not use a ceramic pan. The aluminum can interact and cause a ceramic pan to crack. This may not happen every time, but if the pan just happens to be your pricey and favorite Polish Pottery pan, Murphy's Law will come into play. BTDT! Pat in Virginia