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WineBoard / GENERAL / Wine/Food Affinities v
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Brisket
09-29-2001, 09:42 PM,
#1
joeyz6 Offline
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What would you all serve with brisket of beef? Last night I had some with Cab. Sauv. (Lindeman's '00). It was OK.
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09-30-2001, 05:49 AM,
#2
Innkeeper Offline
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Depends on how you cook it. We like it slowly smoked and lathered with barbeque sauce (Texas style). Then it is best served with a big, brawny zinfandel.

There are better cabs from Oz at the Lindeman's price point. Jacob's Creek for one. For a little more the Wolf Blass Red or Yellow labels are very nice.
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09-30-2001, 10:52 AM,
#3
joeyz6 Offline
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My girlfriend is a Texan and said the same thing about brisket barbecue...but my mom is Jewish and cooks it in the oven with gravy.
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09-30-2001, 11:44 AM,
#4
Innkeeper Offline
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In that case the cab from Oz might do the trick. Would prefer something more comfy like a Cotes Du Rhone (CDR).
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10-01-2001, 06:06 AM,
#5
hotwine Offline
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I go out of town for a couple of days to visit the ranch, and you guys start talkin' 'bout brisket without me!

Not that I could have added anything to this one. IK is right on with his recommendation for CdR with a smoked brisket, but I haven't a clue as to what to recommend for one cooked in the oven with gravy. Iced tea, anyone?
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10-01-2001, 09:36 PM,
#6
winoweenie Offline
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Shamrock Farms Fat Free be ideal. WW
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10-02-2001, 08:03 AM,
#7
mrdutton Offline
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I did a brisket the other day. Marinated it with a butter sauce that was injected into the meat. The meat was allowed to sit for 24 hours.

I then grill-panned it over a high heat and then finished it in a 450 F oven until the internal temperature was 140 F.

Meanwhile the leftover marinade was heated to a light simmer on the stove top, some sliced banana pepper was added along with a scrinch of cornstarch to thicken the gravy.

Meat was served with baby peas, brown rice with saffron and mushrooms and R. H. Phillips 1999 CS.

Good meal!
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