What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2020)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Red-cooked Whole Brisket of Beef


Red-cooked Whole Brisket of Beef
1 cup soy sauce
juice of 1 large lemon
2 teaspoons minced fresh ginger
2 Tablespoons firmly packed brown sugar
1 whole fresh brisket of beef, trimmed (about three to four pounds)
1. In a large heavy ppot with a good lid, combine the soy sauce, two cups of water, lemon juice, ginger, and brown sugar. Bring the liquid to the boil. Add the brisket, cut into two pieces , if necessary. Bring to the boil again, then reduce the heat to that the meat simmers. Cover the pot and cook for two-and-a-half to three hours, turning the meat every half hour, until it is very tender.
2. Serve the brisket immediately, or allow it to cool in the gravy. Serve sliced, hot or cold. A spicy relish or Chinese pickle is an appropriate accompaniament to blance the saltiness of the meat.

Flavor and Fortune is a magazine of:

Copyright © 1994-2020 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720