In article >,
Joseph Littleshoes > wrote:

> I keep meaning to braise a beef brisket. I have heard such good things
> about a long slow cooking of them.
> I have heard of braising it in chicken stock with white wine, carrots,
> onions, celery & etc. (& probly oyster mushrooms) but cant seem to
> intellectually get past my fixation with red wine and beef.

Last time I cooked a Brisket, I braised it. I just did not feel like
BBQ'ing. ;-) I used my table top roaster.

It turned out VERY well! I did not remove the fat cap and cooked it fat
cap side up and roasted it up on a rack so it was not drowning in beef
grease.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous