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"blake murphy" > wrote in message
...
> From Thu Jun 29 00:18:25 2000
>
>>Hi--
>>
>>Here in Houston many of the grocery chains are offering beef brisket at 49
>>cents a pound for the holiday weekend (U.S. July 4th/Independence Day)
>>barbecues. I'm not particularly fond of barbecued brisket myself, and it's
>>too hot for oven-braising; anybody have any ideas for this cut?
>>
>>Regards,
>>
>>Susan Edkins
>>
>>
> it makes great top-of-stove pot roast.
> 8 oz. beer
> 6 oz. can pineapple juice
> 1 tb brown sugar
> 1 tb worcesteshire or kung pao sauce
> 1 tb teriaki sauce
> 1 tb lemon j. or (rice) vinegar
> 1 bay leaf
> 1-1 1/2 beef brisket (or thick round or chuck)
> 1/2 -3/4 head green cabbage cut in wedges
>
> combine and heat liquid ingredients. add brown sugar and bay leaf.
> (the brown sugar makes it fizz entertainingly.)
> when at simmer, add beef and simmer, covered, on very low heat for
> about 3 hours, turning every 15 minutes or so. (don't worry if it
> smells kinda funky at first- it's the beer.)
> (i do not bother to brown the beef, but knock yourself out.)
>
> add cabbage wedges during last 15 minutes or so.
> the meat should be very tender yet still a little pink inside.
> i usually serve it in chunks, shred it on the plate and spoon some of
> the gravy over (it will not be thick). i sprinkle some salt and grind
> some pepper on the meat, wrap a bite in a cabbage leaf, and go to
> town.
>
> this is a very forgiving recipe; as long as you cook it slow and long
> you can't really go wrong.
>
> (mostly invented by me - well, o.k., mostly stolen by me from
> different people.)
>
> your pal,
> blake
>
>

Thanks Blake--

Brisket might not be as cheap as it was in June, but it's a bit chilly now
(by Houston terms) and this sounds great.

Regards,

Susan Edkins

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