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In Reply to: "Formal" brisket posted by SpokaneLance on December 14, 2011 at 19:52:03:
This may be some of what has been said already. Catch all your drippings from the cook, don't let them dry out and burn/scorch during the cook. De-fat and cook down with some brandy and/or wine and make a nice au jus. Adjust with some good Tone's or Minors beef base or au jus base to taste and thicken just a bit if needed. Whip up a bit of butter in there too. Serve up in a nice gravy boat. And as Rick said, include a nice horseradish sauce so people can pick.....I like both.
Horseradish sauce I've made is this. Whip a cup of heavy cream to fairly stiff peaks, fold into that 3 Tablespoons of prepared horseradish (squeeze juice out), fold in some sour cream to taste and Salt and pepper, hot sauce (Frank's) to taste. Bastardize this in general to your liking. Some chopped green onions, garlic minced etc.
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