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Old 05-07-2007, 10:09 AM   #1
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Question Need help with a recipe, doesn't look right somehow

hi wonderful cooks out there.
I tore a recipe out of a magazine yesterday.
thought it would be a good thing to do as a large crowd pleaser say over the holidays as something different from ham or turkey.
the time doesn't look right to me though nor does the temp of the oven.
going to loosely tell you the recipe as it was written, so as to not infringe on it's originality. plagiarism scares me

3 large onions cut into rings, put half on bottom of baking dish

rinse and clean 5 lb. brisket/pat dry/then salt and pepper both sides

bottle chili sauce
red wine
package dry flavored soup mix ( same kind as makes a famous dip )
mix soup mix/wine/chili sauce together pour over brisket

place rest of onions on top of brisket, cover and bake @ 375° 4 hours.

does that seem like it's too hot and too long? I picture a very dry piece of meat, where's all the moisture supposed to come from if only using 1/2 bottle of wine?

will make this if any one actually thinks it'd work.


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Old 05-07-2007, 10:25 AM   #2
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I think it's OK. What you're doing is braising it as you would a pot roast. Ther will be plenty of moisture from the wine, chili sauce, onions and the meat itself. I'd give it a try.

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Old 05-07-2007, 10:36 AM   #3
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I agree with Andy. If you're putting in a whole bottle of chili sauce, which is 12 ounces I think, that's a cup and a half of liquid right there. Plus, you say you're adding wine, too. The only thing I would made sure is that the lid fits nice and tightly on the dish/Dutch oven/pan, whatever you will cook it in. Sounds good.
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Old 05-07-2007, 10:41 AM   #4
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Some moisture will come from the meat itself, in addition to the wine & chili sauce. And all moisture should recycle as steam if there is a good lid on the baking dish. As Andy says, you are braising, not roasting.

If you are not covering the baking dish, it's a different story!
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Old 05-07-2007, 10:57 AM   #5
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I make a similar brisket - I only put in 1/4 cup chili sauce a little brown sugar and here's the kicker a beer! Bake at 325, I think 375 is too hot - long and slow is the trick.

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Old 05-07-2007, 11:15 AM   #6
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LEFSElover: Your recipe calls for an expensive investment in the meat and your concern is very valid. I too agree that the temperature seems too hot. Usually meat is cooked in the oven at 325F (unless you are in a very cold climate during the winter and it is 20 degrees outside then you have to up the temp to 350F) You are also at the maximum weight (5lbs). You should not have to have this in the oven longer than 3 hours. This type of meat should produce a lot of meat juice so I would not put the sauce on until the meat is 2/3 done (or only has 1 hour left for cooking) as all the juices from the meat will dilute the sauce. You should drain off the excess juice from the pan first and then add the sauce, cover and return to the oven.
I generally test recipes before the holiday it is going to be one of the main entrees. (it is better to cook two briskets than to get a thicker heaver one.)
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Old 05-07-2007, 11:34 AM   #7
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I normally cook beef roasts for 30 minutes at 500F, then reduce it to 350F and cook for 20 minutes per pound, which in the case of your 5 pound brisket would be less than 2 hours. Cook it for 4 hours and I think you're gonna end up with fillet of sole, and heel!*

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Old 05-07-2007, 11:36 AM   #8
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I think I would check it after a couple of hours at that temp and see what the internal temp is.
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Old 05-07-2007, 12:06 PM   #9
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Remember, this is brisket, a very tough, gnarly cut that needs a long, slow, moist cooking to render all the connective tissues into gelatin. Since this is braised, in a covered roaster with a tight-fitting lid, I'd check it halfway just to ensure that it's not drying out. However, I do feel the temp is a little high. Lower it down to 325, maybe even 300 degrees F.
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Old 05-07-2007, 12:43 PM   #10
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Miss Lefselover...

Quick and simple! There will be plenty of liquid! (If the lid is fairly tight)
375* for 4 hours is Too Hot and too fast!! for a brisket
The lower and slower the better!
I never go over 300* Usually in the 250* zone or lower.
Time will be in the 6-8+ hour range!

(Wonder if Hushpuppies would be good with this )


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