"maxine" > wrote in message
...
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.

He's wrong, though. The best braised meat has much less water, just a splash
for several pounds is fine for American meats, which contain a lot more
water.