On Sep 5, 10:15*am, "brooklyn1" > wrote:
> *maxine in ri > wrote:
>
>
>
> > 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.
>
> Go for it... that's only like three glasses of wine... if when the dish is
> cooked there's too much liquid you can always remove the meat and solids
> (skim the fat) and reduce. *It's actually better (safer too) to begin
> braising with too much liquid than not enough. *I'd use two bottles of wine,
> one for me... hey, braising takes a long time.

Hehe. I'll go with the one bottle. There's all sorts of other dried
fruits and fresh veggies in there too. I'll leave the second bottle
for you.

Thanks,
maxine in ri