Brisket

[joeyz6]

What would you all serve with brisket of beef? Last night I had some with Cab. Sauv. (Lindeman's '00). It was OK.

[Innkeeper]

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.

[joeyz6]

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.

[Innkeeper]

In that case the cab from Oz might do the trick. Would prefer something more comfy like a Cotes Du Rhone (CDR).

[hotwine]

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?

[winoweenie]

Shamrock Farms Fat Free be ideal. WW

[mrdutton]

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!