CEiMB 4 : Sweet And Sour Brisket

Tell us how your briskets are working!

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6 responses to “CEiMB 4 : Sweet And Sour Brisket

  1. 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.

  2. 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.

  3. I’m not making CEiMB this week: too busy baking for my farewellparty at work! Sorry….. 😦

  4. 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.

  5. CB-I used my slow cooker

  6. 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

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