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View Diary: The Morning F Bomb (71 comments)

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  •  This may be a little unconventional, but, (13+ / 0-)

    I'm doing a brisket right now too.
    I make a coating of mustard, brown sugar and molasses to coat the brisket and then sear it in the broiler, very hot for just long enough to brown and carmelize the  coating. Then put it in a dutch oven with potatoes (little new potatoes cut in half) bay leaf, a few pepper corns and some chicken bullion, onions, celery and carrots. Add about a cup of water (not too much). I'll let that cook at 325 for a couple hours and it'll generate quite a bit of juice. If the brisket is not covered by the liquid after the first session, add hot water to cover and add a head of cabbage cut into quarters, close it up and cook for another couple hours low and slow.
    By the time dinner is served, it will be so tender it might be hard to get out of the dutch oven, but it'll be tasty!
    Variations on this are good all winter, this is the last one of the season for me, usually.
    It's a recently lost (and favorite) Uncle's birthday so I make this for George.

    If I ran this circus, things would be DIFFERENT!

    by CwV on Sun Mar 17, 2013 at 08:59:24 AM PDT

    [ Parent ]

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