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Posted to rec.food.cooking
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Alternative cooking times for huge slab of meat
"maxine in ri" wrote:
> I have this slab of beef brisket, 13 pounds, takes up my entire
> calphalon roasting pan. *I don't usually have good luck with meat, but
> from reading, it seems that slow, low-temp cooking should tenderize it
> sufficiently.
>
> A friend gave me her recipe for brisket that starts with an oven at
> 500 for 15 minutes, then lowers the temp to 350 for 3 hours. *I'd like
> to try that with the high heat, then drop the temperature to 200-250,
> but don't know for how long or how to figure that out.
>
> The pan is around 12x18, and the meat fills it. *It's about 3" thick,
> and I have a small amount of liquid and a large amount of onions,
> garlic, celery and carrots, along with 8 large plum tomatoes scattered
> on top.
>
> Anyone have a good website where I can find this info, or other
> references that are readily available?
http://www.jewish-food.org/recipes/briindex.htm
Sheldon
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