On Sun, 08 Jul 2007 13:58:23 -0500, Omelet >
wrote:

>In article om>,
> Sheldon > wrote:
>>
>> For someone who's never cooked one or even knows one cut of brisket
>> from another and disparages the cut name no less you sure are
>> opinionated... how can you be so opinionated about something of which
>> you are totally and absolutely ignorant.
>
>I've been around LOTS of BBQ'd briskets that friends have cooked at
>local parties babe. There is WAY too much fat in a Brisket to braise it,
>even if you trim the hell out of it.
>
You don't remember Mimi Hiller. She must have left the group before
you arrived. Here's a recipe attributed to her:

Ingredients:
1 Whole brisket, fat scored in
x -large diamond pattern
Salt, pepper, to taste
Granulated garlic (much as you like)
3 Russet potatoes, scrubbed, cut
x -into quarters or eighths
1/2 lb Peeled baby carrots
2 lg Onions, peeled, ends removed
4 c Black decaffeinated coffee

Preparation:
Preheat oven to 300F. Place the meat in a large roasting pan, fat side
up. Sprinkle roast with salt, pepper and garlic. Spread the
vegetables around the meat. Pour coffee over vegetables. Cover
tightly with foil.

Place in preheated oven and roast for 3 hours. Remove foil and
continue to roast for another hour or until the meat is fork tender.
Transfer the meat to carving board and tent with foil for 15 minutes.

Slice meat and transfer to serving platter. Surround meat with
vegetables and serve. Pass au jus in gravy boat at the table.

Source: (Mimi & JB Hiller), rec.food.cooking

Mimi did a TV demonstration on cooking brisket as I recall.
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modom

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