Robert Lee wrote:
>
> This one roasts longer than 3 hours, but prep time is only a few minutes:
> The Smothered Brisket of Beef from The Way to Cook, page 249. I've made it
> many times. I leave out the onions and tomatoes and add a few extra cloves
> of garlic. It always come out succulent. You can thicken the meat juices
> any way you'd like. I usually make a dark roux, but sometimes I just use
> cornstarch. The leftovers make great sandwiches.
>
> It's always a challenge to prepare since I've never seen brisket in the
> stores here (Nome, AK), but usually I can get a few in Anchorage ($4.99/lb)
> to bring home when traveling in and out of Alaska.
>
That recipe would probably also work well with some cuts of caribou
where you are. I'd add back the onions, and probably the tomatoes,
too. -aem