On Thu, 25 Jun 2015 18:57:45 -0600, La Mirada > wrote:

> On 6/25/2015 6:37 PM, sf wrote:
> > On Thu, 25 Jun 2015 16:08:31 -0600, La Mirada > wrote:
> >
> >>
> >> A pot roasted brisket big enough for even Sheldon's table!
> >>
> >>
> >> http://www.arthurschwartz.com/radiorecipes/brisket.html
> >>
> > <snip>
> >>
> >> 2 very large cloves garlic, finely chopped
> >>
> >> 1 8 to 10-pound brisket
> >>
> >> 1 1/2 teaspoons coarse sea salt
> >>
> >> 1/2 teaspoon freshly ground black pepper
> >>
> >> 4 pounds onions, halved and sliced
> >>
> >> 3 medium carrots, sliced into 1/4-inch thick rounds
> >>
> >> 2 large, outside ribs celery, sliced 1/4-inch thick
> >>
> >> 4 small bay leaves
> >>
> >
> > Classic? Where's the dry onion soup mix? That's classic!
> >
> Lol, yabut, he did address that ;-)
>
> If it were me, I'd add it in, no question.

Aha, thanks. I always skip the narrative (hate long drawn out
stories, simply don't care) and go directly to the recipe. If I like
it, I save or print it. If I don't like it, I move on.

What I see in the narrative is an aversion to cream sherry in addition
to the packet of soup.

Let me stop right there and say that cream sherry used in a judicious
amount is FANTASTIC - seriously! I have never heard of anyone using
cream sherry for a pot roast except my sister, who doesn't have a drop
of Jewish blood in her body, did it. She didn't use brisket, she used
a chuck roast and actually measured 1/2 cup of cream sherry. OMG, it
was so fracking GOOD! She calls it a "secret" ingredient - because
her friends made make wild guesses about what it was that weren't even
in the same ballpark. They had absolutely no clue what made her pot
roast so delicious and I wouldn't have guessed either if I didn't
watch her add it to the pot.

--

sf