On Mon, 23 Jan 2006 20:17:38 -0600, Melba's Jammin'
> rummaged among random neurons
and opined:

> On sale at Cub this week for $2.58/lb. Low and slow? Covered or not?
>Either it or a chuck roast will be supper tomorrow night at Girlchild's.

Y'know, I'd treat this just like the brisket I'm making tomorrow:

2 T. olive oil
3 1/2 lbs. beef brisket
2 large onions, peeled, quartered and stuck with 2 cloves
2 lareg carrots, pelled and cut into 1/4 inch slices
1 t. salt
freshly ground pepper
1 large sprig of fresh thyme

Heat the oil in a large skillet over low to medium heat. brown the
meat on all sides very slowly. This will take about 40 mins. Turn the
meat, and adjust the heat if necessary. Transfer the meat to a 5 1/2
qt. Dutch oven.

Add the vegetables to the pot and pour in 1/2 cup water. Season with
salt, pepper and thyme. Cover the pot and, over low heat, simmer for
2 hours or until very tender. During teh slow cooking, the condensatin
of steam on the underside of the lid will fall back into the meat,
yielding about 2 cups of cooking juices. Transfer the meat to a
cutting board and cover it with foil. Discard the sprig of thyme and
skin off the fat from the cooking juices.

Cut the meat into slices and serve with the vetetables and the
degreased cooking juices.

Contributor: _Slow-Cooked Comfort_ by Lydie Marshall.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"