Tell us how your briskets are working!
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Oct. 16 : Steak Tacos With Cucumber-Avocado Salsa pg. 184-185
Oct. 23 : Banana Cream Pie pg. 276
Oct. 30 : Sweet And Sour Brisket pg. 18
Nov. 6 : Turkey RouladeThe Cooks!
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6 responses so far ↓
macduff // October 28, 2008 at 6:27 pm
I finally made it!!! Can you believe it? I thought this was awesome, but it did beg a question. I took it out after about 2 hours and 15 minutes, only because I had to go to work. if I had left it in for another 45 minutes, would it have gotten more tender? It wasn’t tough, but it wasn’t as tender as I like it to be.
CB // October 29, 2008 at 1:02 am
I am still trying to figure out what to cook mine in since I don’t have a dutch oven and for some reason my hubs isn’t budging about me buying one! What a buzzkill. HAHA.
Marthe // October 29, 2008 at 1:43 pm
I’m not making CEiMB this week: too busy baking for my farewellparty at work! Sorry…..
NinaBeth // October 30, 2008 at 1:42 am
Macduff, normally meat like brisket and roasts, the longer they cook the more tender they get… as long as the pot doesn’t run out of liquid.
beth // October 30, 2008 at 2:37 am
CB-I used my slow cooker
Gabi // October 31, 2008 at 9:42 pm
Sorry I had to skip this one- DH doesn’t eat beef and I wasn’t in the mood to adapt. Sorry- I’m looking forward to the next one though!
xo