Julie Bove > wrote:

: "W. Baker" > wrote in message
: ...

: > i was looking for stew meat in the freezer, but found a nice deckel roast(
: > part of the brisket) instead tht was taking up quite a bit of room. I
: > will pot roast it with some tomato, vegetables(onion, peppers, etc and add
: > some small red potatoes, unpeeled near the end( my husband loves those).
: > I have some fresh rosemary as well as assorted dried herbs so I should be
: > alble to flavor it up well. We will have this along with some(separately
: > cooked) cabbage as that is all the vegetables I have around and I don't
: > feel like contending with the crowds in the supermarket( Fairway). I do
: > wish I had ome mushrooms, but may have some dried in the back of the
: > pantry closet.

: I have never made brisket. Perhaps one day I will.

It is a togh stringy cut but it responds well to long slow cooking. You
then cut it across the grain to serve it unles you wnat a "pulled" meat,
in which case, I guess you just separate those stringy things. I also
responds to a well flavored sauce and can either be made on to of the
stove in a covered pot or in the oven with a similarly covered pot or
roasing pan.

Wendy