"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Shredded Beef Brisket Recipe

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This recipe for Shredded Beef Brisket, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nan Drake
Added: Saturday, February 5, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons butter
3 - 4 pounds Beef Brisket (cut off any fat)
Shot or two of Bourbon (optional)
1 bottle or 3 cups - Red Cooking Wine
14 - 16 ounces - Beef Broth/Stock
Small buns
Sauces - BBQ, mustard, Chutney

Directions:
Directions:
Heat the butter in a large dutch oven/kettle over medium high. Add a 3 - 4 lb. Beef Brisket and brown on both sides. Pour the bourbon in the pan and continue to brown - inhaling the aroma deeply. Pour in the beef broth and wine. Bring to a boil and then loosely cover the pan and simmer for about 3 hours, adding more wine or broth as needed to keep it juicy. Once the meat has started to shred - sample frequently! Then, remove pieces from the kettle, shred with fork, and return to liquid in pan.
Serve as is on small buns with the sauces.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
3 1/2 hours
Personal Notes:
Personal Notes:
This is our favorite party recipe. When people RSVP to an event at our home, they always ask if we are serving our brisket - we happily oblige.

 

 

 

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