<p>From the review section of the post 2 brisket recipe:
CDKitchen Note: You don’t need to add liquid. The steam formed inside the crockpot will create liquid along with the juices from the brisket.</p>
<p>twinmom, I’m glad all went well!</p>
<p>NEM, It sounds like a good recipe. I’ll have to try this - I usually just stew the meat w/o anything other than pepper and garlic. Often my husband adds BBQ sauce to the meat at serving time.</p>
<p>When I cook brisket, I slice the raw meat against the grain about 1 inch strips. It just seems easier to slice raw meat. Then I cook the brisket on the stove top, in a enamel cast iron pot, lid on, at simmer. Let the meat cool before shredding for best tenderness.</p>
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<p>The slicing step is indeed crucial. With a tightly covered cooking dish, no additional liquid has ever been required, although the original recipe says you can add a little part way through if you find it drying out. In fact, I usually find that the vegetables and meat have exuded plenty of liquid after the first hour and a half. In the second stage of cooking it thickens up very nicely to a really delicious dark oniony mass that clings to the meat. (I’m getting hungry! <g>)</g></p>
<p>When I do the mammoth amount for our church seder, I do all of the browning in a cast iron skillet and transefer everything to a couple of large baking pans that I cover with several layers of heavy-duty aluminum foil. In that case I deglaze the skillet with a little water, reduce it, and distribute amongst the baking pans to make sure we get all of that lovely browned flavor.</p>
<p>One year I “outsourced” the brisket to someone who did not do the slicing step. I discovered this about an hour before the meal. We sliced it up and cooked it for a little while before serving, but it was just nowhere near as good and tender. </p>
<p>What deli is that? I too live just north of Portland, and would be happy to find a deli with good brisket!</p>
<p>Full Belly Deli…in the Lowe’s and Shaw’s complex out by Exit 8…outer Brighton Avenue… next door to Joann’s Fabrics… they do brisket sandwiches…also have wonderful pastrami… </p>
<p>thank you for your further confirmation of the slicing stage… sometimes I buy my brisket at Pat’s Meat Market… they have the best meats…</p>
<p>NEM: what are soup greans?</p>
<p>Yes, and their brisket is usually reasonably priced, compared to Shaws and Hannaford.</p>
<p>Thanks for the deli tip.</p>
<p>Mafool, they are prepackaged roots and vegetables that you might use when making soups. They often consist of: celery, parsnips, turnips, dill, leeks, parsley and onions. You can buy these items seperately, but you might end up buying more than you will need. You should find them prepackaged in the fresh veggie isle. Look at the package carefully though to make sure that the soup greens are fresh.</p>
<p>Ellenmenope: No water added and there was quite a bit of liquid at the end. Delicous! :)</p>