A bouncing baby brisket

I was going through my box of recipes recently, and found a recipe for brisket. I’d clipped it from a magazine with some intention in mind, but I had never cooked it. In fact, I’d never cooked a brisket at all. I pulled out the recipe and decided to use it.

The first trial was finding brisket. It’s not a common cut in your average supermarket meat bin. I found one at a Harris Teeter, but it was very thin. Brisket I’ve eaten in the past was thicker. I moved on to The Meat House, where I had a choice between the flat and the tip, which was the thicker portion I was looking for.

Brisket is fairly fatty. I trimmed off what fat I could see (noting in the process that my knives badly need sharpening). I believe I would trim even more when I cook this again. Be ruthless. No matter how much you take off, there’s more fat in there.

Here’s the recipe, which was delightful. I can’t say where it came from, other than a magazine. I would add that I did not cook my brisket for four hours – three hours was enough. There’s nothing worse, to me, than an overcooked brisket.

GG’s Brisket

1 (4 pound) beef brisket

2 teaspoons kosher salt

2 teaspoons pepper

All-purpose flour

2 tablespoons butter or margarine (I used olive oil, worked fine)

2 cups strong brewed coffee

2 cups dry white wine

2 cups ketchup

Trim fat from brisket and discard. Sprinkle brisket evenly with salt and pepper, and dredge in flour. Melt the butter (or heat olive oil) in a large skilled over medium-high heat. Add brisket and brown on both sides. Transfer to a covered roasting pan.

Whisk together coffee, wine and ketchup. Pour over brisket.

Bake, covered, at 350 degrees for 4 hours (I baked for 3) or until tender, basting occasionally with pan juices. Remove brisket, reserving drippings. Cut brisket with a sharp knife across grain into thin slices.

Strain the drippings and discard the fat and solids. Serve hot drippings with brisket.