On 11/14/2011 8:30 PM, W. Baker wrote:

> This lends itself to preparation ahead of time and freezes well. When
> reheating, bring the sliced meat to room temperature and heat the gravy to
> boiling. Then pour it over the meat. Heating the meat in the gravy gives
> it a boiled rather than roasted taste and is not as good. It makes an
> excellent Seder meal as it can be prepared in advance.


That's a great tip, Wendy! I usually do my brisket in the slow cooker
with lots of onions, dry red wine, garlic, bay leaves, marjoram and
thyme. From ethnic habit, I add a little ketchup and a spoonful of
cider vinegar.

I chill the brisket overnight as it makes slicing so much easier. I will
try your trick of heating the brisket separately from the gravy.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.