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From Thu Jun 29 00:18:25 2000

>Hi--
>
>Here in Houston many of the grocery chains are offering beef brisket at 49
>cents a pound for the holiday weekend (U.S. July 4th/Independence Day)
>barbecues. I'm not particularly fond of barbecued brisket myself, and it's
>too hot for oven-braising; anybody have any ideas for this cut?
>
>Regards,
>
>Susan Edkins
>
>
it makes great top-of-stove pot roast.
8 oz. beer
6 oz. can pineapple juice
1 tb brown sugar
1 tb worcesteshire or kung pao sauce
1 tb teriaki sauce
1 tb lemon j. or (rice) vinegar
1 bay leaf
1-1 1/2 beef brisket (or thick round or chuck)
1/2 -3/4 head green cabbage cut in wedges

combine and heat liquid ingredients. add brown sugar and bay leaf.
(the brown sugar makes it fizz entertainingly.)
when at simmer, add beef and simmer, covered, on very low heat for
about 3 hours, turning every 15 minutes or so. (don't worry if it
smells kinda funky at first- it's the beer.)
(i do not bother to brown the beef, but knock yourself out.)

add cabbage wedges during last 15 minutes or so.
the meat should be very tender yet still a little pink inside.
i usually serve it in chunks, shred it on the plate and spoon some of
the gravy over (it will not be thick). i sprinkle some salt and grind
some pepper on the meat, wrap a bite in a cabbage leaf, and go to
town.

this is a very forgiving recipe; as long as you cook it slow and long
you can't really go wrong.

(mostly invented by me - well, o.k., mostly stolen by me from
different people.)

your pal,
blake