CEiMB 4 : Sweet And Sour Brisket

Posted on October 27, 2008 | 6 Comments

Tell us how your briskets are working!

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