I have a recipe that calls for a 3-4 lb brisket, and a 750 ml bottle
of wine. It's braised, obviously, but isn't that an awful lot of
liquid for braising?Even after the reduction of that and the other 2-3
cups of liquid by half?

I don't often cook hunks of meat, other than the occasional London
Broil, so I turn to you, the experts, for advice on whether to even
attempt this recipe or no.

TIA
maxine in ri