Quote:
Originally Posted by Stu from NYC
Make a brisket in a slow cooker, before cooking marinate in wine to help break down the tissues.
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I would use a Dutch Oven, in the oven at 300 degrees with about a cup of water and a package of dry Lipton Onion soup for five or six hours. Keep it covered, no peeking. Remove and allow to sit for an hour before uncovering and serving..
Put in pot raw, no browning. That meet is tough as shoe leather. If this doesn't make it tender, nothing will. I don't like wine in the marinade.