passover brisket experiment success w/ pics
i wanted to try to do a traditional passover brisket for my mom's next week, but figured i'd better try it out at home first. . .so i got a nice small 3.5 pound first cut brisket and did it saturday in the egg. .. .now, mom has always done her's in the oven this way. . .put the brisket in a large pyrex dish, pour one packet of liptons onion soup mix on top, take the packet from the soup, fill it with a hearty red wine and throw that on top, seal it up good, and stick it in the oven at 350 degrees for 3 hours. .. .walla, passover brisket. . .[p]here's what i did. . ..put the brisket in my le creuset, put in one packet of lipton's onion soup, then the packet full of red wine, stuck it in the egg (raised grid over inverted plate setter at 350 degrees dome temp). . .i didn't seal the top of the pot at first, figured i'd leave it open to absorb some of the egg's magic (btw, no wood in the fire, i didn't want it smokey, just the little bit of smoke from the lump). . .after about 1/2 hour, i added more wine to keep it up to the level of the meat. . .after another 1/2 hour, i added a little more wine (i was losing some to evaporation), baby carrots and pearl onions. . at this point, i did seal the pot good with 2 layers of hdaf, and then left it for 2 more hours (a total of 3 hours). . .took it out and as you can see, it sliced beautifully, was very moist and fork tender, and the liquid from the pot w/ carrots and onions was fabulous. . .i also made a nice kugel (i was being very ethnic), and the meal was fabulous!. . ..i will definitely be doing this for passover next week and taking it to mom's. .. .[p]now for the picks . . .[p]
[p]here it is ready do go in the egg. ..w/ liptons onion soup and red wine[p]
[p]after the first 1/2 hour in the egg. .. [p]
[p]after 1 hour, added some more wine, the carrots and pearl onion. . .[p]
[p]2 hours later, just out of the egg. . .the house is smellin good. .. [p]
[p]and sliced and ready to serve. . .like i said, it was gooooooood. .. ..