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Old 01-10-2016, 12:14 AM   #21
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Originally Posted by Cheryl J View Post
Addie, I think you're referring to a corned beef brisket. Not the same thing that powerplant is talking about. I've never heard of boiling a beef brisket, unless it was corned beef.

Speaking of which, several years ago I quit simmering corned beef brisket on the stovetop, and now I either slow roast them in the Nesco or in the oven. I think they're a LOT more flavorful that way than immersing them in water. JMHO.
The average New Englander cooks a corned brisket. When I looked at the corn briskets in Georgia supermarket, I would have had to buy six to feed the crowd. So I got a fresh brisket. And it was huge. And simmering corned briskets also can cause excessive shrinkage.
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black pepper, brisket, cook, granulated garlic, onions, oven, recipe, salt, tomato paste

Tender Oven Cooked Brisket This recipe is a very easy method to cook a perfectly tender brisket in the oven! It takes some time but is mostly hands off. Perfect for when its to cold to fire up the smoker. Brisket (I used a 15 pound one) Mix 8 oz tomato paste, 2 teaspoons salt, 2 teaspoons black pepper and 2 teaspoons garlic. Spread on both sides of brisket. Place into pan and cover with 3 pounds thinly sliced onions and a pinch of salt. Add 1/2 cup stock (beef or chicken). Cover with foil and cook until internal temperature is between 200 and 205 F. (I cooked this one to 203 / It took 8.5 hours). [url]https://www.youtube.com/watch?v=U5rLCUA3SOA[/url] 3 stars 1 reviews
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