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?

I don't often cook hunks of meat, other than the occasional London
Broil, so I turn to you, the experts, for advice on whether to even
attempt this recipe or no.

TIA
maxine in ri

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

maxine in ri > 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?
>
> I don't often cook hunks of meat, other than the occasional London
> Broil, so I turn to you, the experts, for advice on whether to even
> attempt this recipe or no.

I do not deem myself an expert, but I'd say that this is a matter of a
given recipe and individual preference. So, there is no one answer to
this question. Also, if the brisket is going to be braised in a piece,
it will probably take more time than any of the recipes below. In
theory, the recipe appears plausible in this respect, I'd say.

For example:

Coq au vin
- Julia Child: 3 cups of wine (plus some Cognac); 2 1/2 to 3 lbs chicken
(and some bacon)
- Bocuse: just 2 cups of wine (and some Cognac); 4 lbs chicken (and some
bacon)
- M.F.K. Fisher: 2 cups wine (and some Cognac); 2 1/2 to 3 lbs chicken
(and 1/2 lb salt pork)

Boeuf à la bourguignonne
- Julia Child: 3 cups of wine (and some Cognac), 3 lbs beef
- Bocuse: just 0.8 cup of wine (and some Cognac), 3.3 pounds beef (and
one calf's foot and some bacon)
- M.F.K. Fisher: 2 cups wine; 3 lbs beef

Victor

"maxine in ri" > wrote in message
...
>I have a recipe that calls for a 3-4 lb brisket, and a 750 ml bottle
> of wine.

Anybody else remember Loudon Wainright III?

On Sep 4, 8:26*pm, maxine in ri > 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?
>
> I don't often cook hunks of meat, other than the occasional London
> Broil, so I turn to you, the experts, for advice on whether to even
> attempt this recipe or no.
>
> TIA
> maxine in ri

Better yet, just drink the goddamn bottle and forget the ****ing
brisket. And call Cyber**** for directions on how to make a
substitute dinner out of Q-Tips and Dairy Queen ice-cream sundaes.
She could tell you.

On Sep 4, 11:33*pm, "cyberpurrs" > wrote:
> "maxine in ri" > wrote in ...
>
> >I have a recipe that calls for a 3-4 lb brisket, and a 750 ml bottle
> > of wine.
>
> Anybody else remember Loudon Wainright III?

No. Shut the **** up.

"maxine in ri" ha scritto nel messaggio
>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?

Could be, might not be. How much do you trust the recipe writer? If you
use less all the other flavors will be off, and your reduction may not
stretch for all the carved meat.

maxine in ri > 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?
>
> I don't often cook hunks of meat, other than the occasional London
> Broil, so I turn to you, the experts, for advice on whether to even
> attempt this recipe or no.
>
>

Go for it... that's only like three glasses of wine... if when the dish is
cooked there's too much liquid you can always remove the meat and solids
(skim the fat) and reduce. It's actually better (safer too) to begin
braising with too much liquid than not enough. I'd use two bottles of wine,
one for me... hey, braising takes a long time.

On Sep 5, 10:15*am, "brooklyn1" > wrote:
> *maxine in ri > 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?
>
> > I don't often cook hunks of meat, other than the occasional London
> > Broil, so I turn to you, the experts, for advice on whether to even
> > attempt this recipe or no.
>
> Go for it... that's only like three glasses of wine... if when the dish is
> cooked there's too much liquid you can always remove the meat and solids
> (skim the fat) and reduce. *It's actually better (safer too) to begin
> braising with too much liquid than not enough. *I'd use two bottles of wine,
> one for me... hey, braising takes a long time.

Hehe. I'll go with the one bottle. There's all sorts of other dried
fruits and fresh veggies in there too. I'll leave the second bottle
for you.

Thanks,
maxine in ri

On Sep 5, 3:58*am, "Giusi" > wrote:
> "maxine in ri" *ha scritto nel messaggio
>
> >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?
>
> Could be, might not be. *How much do you trust the recipe writer? *If you
> use less all the other flavors will be off, and your reduction may not
> stretch for all the carved meat.

From the general tone of what everyone here has said, I'll follow the
instructions, and try the bottle of wine plus the 1/2 cup port.
Instructions call for simmering it down, so if it looks like too much,
I'll just leave the cover off for part of the cooking time.

thanks
maxine in ri

On Sep 5, 12:29*am, (Victor Sack) wrote:
> maxine in ri > 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?
>
> > I don't often cook hunks of meat, other than the occasional London
> > Broil, so I turn to you, the experts, for advice on whether to even
> > attempt this recipe or no.
>
> I do not deem myself an expert, but I'd say that this is a matter of a
> given recipe and individual preference. *So, there is no one answer to
> this question. *Also, if the brisket is going to be braised in a piece,
> it will probably take more time than any of the recipes below. *In
> theory, the recipe appears plausible in this respect, I'd say.
>
> For example:
>
> Coq au vin
> - Julia Child: 3 cups of wine (plus some Cognac); 2 1/2 to 3 lbs chicken
> (and some bacon)
> - Bocuse: just 2 cups of wine (and some Cognac); 4 lbs chicken (and some
> bacon)
> - M.F.K. Fisher: 2 cups wine (and some Cognac); 2 1/2 to 3 lbs chicken
> (and 1/2 lb salt pork)
>
> Boeuf à la bourguignonne
> - Julia Child: 3 cups of wine (and some Cognac), 3 lbs beef
> - Bocuse: just 0.8 cup of wine (and some Cognac), 3.3 pounds beef (and
> one calf's foot and some bacon)
> - M.F.K. Fisher: 2 cups wine; 3 lbs beef
>
> Victor * * *

Hmmm, those are smaller quantities of liquid per chunks of meat, but
OTOH, I'm ending up using a largish pan (from stovetop to oven, it's
the only one I've got that fits), so I may have to take Sheldon's
advice and go with a second bottle just to be sure I have enough!

Thanks,
maxine in ri

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.

maxine in ri

"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.

maxine > wrote:

> On Sep 5, 12:29*am, (Victor Sack) wrote:
> > maxine in ri > wrote:
> >
> > > I have a recipe that calls for a 3-4 lb brisket, and a 750 ml bottle
> > > of wine.
> >
> > Coq au vin
> > - Julia Child: 3 cups of wine (plus some Cognac); 2 1/2 to 3 lbs chicken
> > (and some bacon)
> >
> > Boeuf à la bourguignonne
> > - Julia Child: 3 cups of wine (and some Cognac), 3 lbs beef
>
> Hmmm, those are smaller quantities of liquid per chunks of meat,

Not in Julia's case. 3 cups is 710 ml for 3 lbs of beef; your recipe
calls for a bit more beef and 750 ml of wine, so the quantities are
comparable.

Victor

In article >,
(Victor Sack) wrote:

> maxine > wrote:
>
> > On Sep 5, 12:29*am, (Victor Sack) wrote:
> > > maxine in ri > wrote:
> > >
> > > > I have a recipe that calls for a 3-4 lb brisket, and a 750 ml bottle
> > > > of wine.
> > >
> > > Coq au vin
> > > - Julia Child: 3 cups of wine (plus some Cognac); 2 1/2 to 3 lbs chicken
> > > (and some bacon)
> > >
> > > Boeuf à la bourguignonne
> > > - Julia Child: 3 cups of wine (and some Cognac), 3 lbs beef
> >
> > Hmmm, those are smaller quantities of liquid per chunks of meat,
>
> Not in Julia's case. 3 cups is 710 ml for 3 lbs of beef; your recipe
> calls for a bit more beef and 750 ml of wine, so the quantities are
> comparable.
>
> Victor

Julia subtly allows the cook a nice sip of wine to finish off the bottle.

"cyberpurrs" > wrote:

>
>"maxine in ri" > wrote in message
...
>>I have a recipe that calls for a 3-4 lb brisket, and a 750 ml bottle
>> of wine.
>
>Anybody else remember Loudon Wainright III?

I had to see if I was not on alt.binaries.sounds.mp3.kfat

help me Rhonda, look for my cuff links ..
--
"If it's tourist season, why can't we shoot 'em?"

Michael Siemon > wrote:

> (Victor Sack) wrote:
> >
> > Not in Julia's case. 3 cups is 710 ml for 3 lbs of beef; your recipe
> > calls for a bit more beef and 750 ml of wine, so the quantities are
> > comparable.
>
> Julia subtly allows the cook a nice sip of wine to finish off the bottle.

True, true!

Victor

"Justice Gustine" > wrote in message
...
> "cyberpurrs" > wrote:
>
>>
>>"maxine in ri" > wrote in message
...
>>>I have a recipe that calls for a 3-4 lb brisket, and a 750 ml bottle
>>> of wine.
>>
>>Anybody else remember Loudon Wainright III?
>
> I had to see if I was not on alt.binaries.sounds.mp3.kfat
>
> help me Rhonda, look for my cuff links ..
> --

He was hilarious in 1976.

maxine in ri 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?
>
> I don't often cook hunks of meat, other than the occasional London
> Broil, so I turn to you, the experts, for advice on whether to even
> attempt this recipe or no.
>
> TIA
> maxine in ri

Normally when braising, the liquid should come part way up the piece of
meat being braised. No need to cover the meat with the liquid. One
bottle will be enough, especially if there is other liquid. Reduce any
other liquid and use the wine first. Make up the level with broth or
whatever is supposed to be in there besides the wine. Much tastier.
After all 750 ml of wine is only three cups... Drink the rest if you
think it's too much

Michael Siemon wrote:
>
> In article >,
> (Victor Sack) wrote:
>
> > maxine > wrote:
> >
> > > On Sep 5, 12:29 am, (Victor Sack) wrote:
> > > > maxine in ri > wrote:
> > > >
> > > > > I have a recipe that calls for a 3-4 lb brisket, and a 750 ml bottle
> > > > > of wine.
> > > >
> > > > Coq au vin
> > > > - Julia Child: 3 cups of wine (plus some Cognac); 2 1/2 to 3 lbs chicken
> > > > (and some bacon)
> > > >
> > > > Boeuf à la bourguignonne
> > > > - Julia Child: 3 cups of wine (and some Cognac), 3 lbs beef
> > >
> > > Hmmm, those are smaller quantities of liquid per chunks of meat,
> >
> > Not in Julia's case. 3 cups is 710 ml for 3 lbs of beef; your recipe
> > calls for a bit more beef and 750 ml of wine, so the quantities are
> > comparable.
> >
> > Victor
>
> Julia subtly allows the cook a nice sip of wine to finish off the bottle.


That she did. Always loved watching her 'measure' out the wine for a
braise or sauce: pour it into the pot and count the cups as it flows.
Wouldn't have surprised me if she was accurate after all.

On Sep 5, 4:35*pm, "cybercat" > wrote:
> "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.

We're not talking about that saline-injected shit you buy at Walmart,
you nutty bitch. Try to pay attention.