On Sep 4, 9:48*pm, "Bob Terwilliger" >
wrote:
> maxine 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?
>
> When you're braising, the liquid is expected to come about halfway up the
> meat. (There's no hard-and-fast rule on the minimum or maximum, but halfway
> is about right.) If the meat is more than three-quarters submerged, then
> it's probably too much liquid, otherwise it should be fine.
>
> Bob

Thanks, Bob. I like rules of thumb like that.

maxine in ri