Cooked a pound of brisket on the stovetop: poured in maybe 1/8 cup of soy sauce, double that much red wine (Fisheye Merlot from Oz), filled the pan with water to cover the meat. Put it on low and simmered. Topped it off every hour for 2.5 hours, turned off the gas, and let it sit for a half hour before eating. Tender and delicious, and I drank every last bit of the liquid.
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last updated 2012-05-03 23:29:50. served from tektonic