brisket!

[Jane2]

The last time I made brisket, it was the best one I ever made. It was juicy, and very very tender, cut with a fork tender.

I don't remember how I made it!!! Does anyone have a good recipe for one?

[JoeKv99]

The BEST:

1 pkg. onion soup mix
1 can coke
1 c. catsup
1 brisket of beef (3 or 4 lb.)

Sprinkle brisket with garlic.
Mix coke, soup mix and catsup together. Pour mixture over brisket. Bake at 325 degrees for 3 hours (loosely cover pan with tin foil). Take out juice. Cool. Then cut meat in strips and reheat in juice.

No, I DID NOT GROW UP IN TRAILER!

[Jane2]

Joe, I'm not laughing-that's very much like the way I made it, and I got the recipe from my aunt. I just can't find it. thanks!

[Reginald Tresilian]

I'm not laughing either. Don't get me started on red-eye gravy made with Coca-Cola.

So good it'll make you get up and slap your daddy!

[Jane2]

I can't wait to get the meat!!!

NO COMMENTS

[JoeKv99]

My mama always made her red-eye gravy with coffee!

[Reginald Tresilian]

"NO COMMENTS."

No promises.

[PalJoey]

Aunt Sally's secret was browning it. Brown it thoroughly--on all sides--before cooking with lots of carrots and onions and potatoes.



That's Aunt Sally on her honeymoon at Niagara Falls.

She was "one tough cookie."

[Reginald Tresilian]

Yes, I think coffee is the traditional way.

But Co-Cola will do you proud, too.

[Reginald Tresilian]

Aunt Sally was nearly two tough cookies.

And she was right: taking the time to really brown it on all sides a) keeps the interior tender b) gives it a lovely texture, and c) gives you the flavor for the gravy.

[Jane2]

I never browned the meat first.

PJ-aunt Sally has a fabulous outfit on, including the glasses!

[Reginald Tresilian]

I'm sure it would be good anyway. But if you brown the meat first, you get those lovely browned bits in the pan that you can scrape up into whatever you're making your sauce from.

PJ's Aunt Sally was truly one of a kind. Terribly elegant, razor-sharp wit, just this side of scary. Except when she was that side of scary.

I adored her.

[PalJoey]

Aunt Sally had attitude!



She loved the theater, jazz, Frank Sinatra, the Museum of Modern Art, a good French red and form-fitting outfits with sequins. And on the rare occasions when she decided to smile, she could light up a room like no one's business.



And she made a helluva brisket.

[Jane2]

So where's her recipe, PJ?

[Reginald Tresilian]

For those who are wondering, PJ and I aren't related. He was my first friend in NYC, and his lovely family practically adopted a young WASP from NC as one of their own.

For good and for ill . . .

[papalovesmambo]

i have no recipe. i just wanted to say, "mmmmmmmmm, brisket."

[Reginald Tresilian]

Well said, Papa.

Jane, what time do you want us over?

[StockardFan]

Sometimes the thread titles here crack me up.

This restaurant I used to go to in Virginia Beach had a really good brisket sandwich with horseradish. The Jewish Mother. We used to just call it Jew-Mom. I miss that place.......

[Jane2]

Reg, come over around 8.

Oh, and please bring the brisket.

[StockardFan]

We thought you were providing the brisket, Jane!

[Reginald Tresilian]

Ha!

Only if I can find one of Aunt Sally's sequined hostess pajamas outfits.

[PalJoey]

That's the recipe. Jane: Brown it.

And lots of carrots, onions and potatoes.

Aunt Sally would look at you right now with a withering glance and say, "It's a brisket. Not brain surgery. Just BROWN IT and you won't make a mess of it it."

[StockardFan]

Aunt Sally sounds like a card!

[Jane2]

I see, PJ.

I guess the browning takes a long time. I think you have to cook it for hours.

BTW, some people cook it in the oven, and others cook it on top. I need more details than just "brown it!"

[Calvin]

I thank Aunt Sally for the years of help she gave me in remembering the order of operations in mathematics.

[StockardFan]

OK, on foodnetwork.com it says to brown it on the stove in a dutch oven with oil.

Then you bake it in the oven.