Michael "Dog3" Lonergan wrote:
> Steven's sister is doing Thanksgiving this year. It was officially decided
> this morning Yippee!!! We don't have to do it this year. However, we have
> to bring a large brisket and 3 types of pies. There will be about 25 people
> there. The SIL will be doing the turkey and all the fixings but several
> people do not like turkey. Soooo, it was decided a brisket was in order.
> I've done small briskets many times but the one this time will be most
> likely 10 pounds or a bit larger. I've never done one that large. I do not
> want to smoke it, I want to do it in the oven. I can find dozens of
> recipes online but I'm mostly interested in suggestion for doing a large
> brisket in the oven. I'll also be smothering the brisket with onions which
> should make a terrific onion gravy. How do all you cooks do big briskets?

Odds are you're not going to find a flat cut brisket for braising
weighing more than 3-4 pounds... for that many people I'd get at least
15lbs worth (everyone will want to try some), brisket shrinks like by
almost half (believe me, there won't be any left overs). There are as
many ways to season a braised brisket as there are those who cook them.
For Thanksgiving I'd begin the sauce the usual way with onions,
carrots, salt n' pepper, you can add 'shrooms too, but then I'd add
canned cranberry sauce (whole berry kind is fine), and for liquid I'd
add a good brand of ginger ale (not diet), and for tartness some fresh
lemon juice. I can't give you exact amounts, I just know by looking at
my meat, but you can interpolate the liquids from most any recipe. Oh,
and before sealing up for braising I like to trim away some fat if I
think there's too much and then sear each piece in a little light
flavored oil for about like five minutes a side... then add the onions
and cook just to soften. Essentially you're making pot roast.

The trick to proper braised brisket is do not over cook it, you want to
be able to slice it thinly so it doesn't fall apart into shreds...
gotta know how to fork it... then let it cool quite a bit, till just
tepid before slicing into it with a deadly sharp knife... slice on the
bias, stack neatly into a large attractive covered caserole dish, cover
completely with the gravy (defat if needed) and you're ready to deliver
your treasure... just be sure there'll be some way you can reheat for
service, if they don't have oven space a microwave on medium will work
(heat, don't boil). You can make this the day before and refrigerate,
it'll taste even better.

Of course this screams out for my house special kasha varnishkas...
don't need any stinkin' turkey! LOL

Sheldon