sf > wrote:

>I have a two pound piece of brisket thawing and am looking for
>suggestions. No barbecue though. I'd like to use the oven or
>stovetop. I made cholent last time, looking for other ideas.

Since smoking it is not an option, I'd be inclined to braise it.
I'm partial to a beef Barolo approach, but that's just a personal
preference.

Three hours in a 300 degree F oven...

Steve