|My first brisket attempt|
Well, tonight's dinner didn't look so bad, did it? Unfortunately, it didn't taste anything like the brisket I've come to know and love at our favorite eatery. I thought I'd cook our brisket similarly to a pot roast - with carrots, onions and celery, low and slow in the oven. All of the recipes I found, though, called for a cut of meat weighing five or six times as much as our piece did. (We thought we were doing such a great thing buying a one-pound brisket: It'd feed us perfectly, and we wouldn't have to worry about wasting leftovers.)
After 30 minutes covered in our 375-degree oven, the brisket was tough. Actually, that's probably an understatement. I felt like I was sawing through the brisket when I cut into it to see how it looked. What I found most frustrating was that the recipe I was (loosely) following said I should cook the brisket for a while, then slice it and cook it more. When I reached the mid-way point, though, our brisket already looked done, and I couldn't believe it'd get better if I let it cook longer. But I tried it anyway.
Our brisket cooked a good 45 minutes before I gave up. I took it out and put my muscles to work cutting slabs of meat for the husband and myself. I knew as soon as I cut it that it wasn't going to taste like the brisket of my dreams.
"Don't be mad if I turn into a vegetarian in a matter of minutes," the husband told me as he hesitantly looked at his plate. He took a couples of bites and soon settled on carrots and the rosemary potatoes I served on the side. I ate my fair share of celery, carrots and onions, and I pushed all of the meat off to the sides: a pile for the garbage and a small pile for the dog man.
All in all, I'll give myself credit for trying, but I don't think I'll be trying brisket again anytime soon. Actually, I think the husband may need to take me out soon so I can wipe this awful brisket memory from my mind.