SC - idea request

[Robin Carroll-Mann]

And it came to pass on 15 Mar 00,, that Siegfried Heydrich wrote:

> find that the secret to cooking brisket is fairly low, wet heat for a
> very long time. It also acts as a flavor sponge, and is excellent when
> cooked with strong sauces/spices. Makes an awesome pot roast! 

The first time I made brisket, I cooked it for *hours* longer than the 
recipe specified, and it was still tough.  The second time, I put it in the 
crockpot, and it came out falling-apart tender and juicy.  It felt like a 
miracle.


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net