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+--- Thread: Brisket (/thread-1131.html)
- joeyz6 - 09-29-2001
What would you all serve with brisket of beef? Last night I had some with Cab. Sauv. (Lindeman's '00). It was OK.
- Innkeeper - 09-30-2001
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 - 09-30-2001
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 - 09-30-2001
In that case the cab from Oz might do the trick. Would prefer something more comfy like a Cotes Du Rhone (CDR).
- hotwine - 10-01-2001
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 - 10-01-2001
Shamrock Farms Fat Free be ideal. WW
- mrdutton - 10-02-2001
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!