Cast Iron Required:
- 5 quart dutch oven (kitchen, not outdoor)
- cast iron trivet
- 2-3 pound flat brisket
- 2 shallots, sliced thin
- 1 tsp. black pepper
- 1/2 tsp. salt
- 1 tsp. thyme
- 1 can cream of mushroom soup
- 8 oz. Sherry
A while back Rick posted information on the Cooking in Cast Iron website about converting cooking times and temperatures from slow cookers to cast iron dutch ovens. He encouraged me to try one of my brisket recipes to test out the conversion chart. Well, my brisket recipe is one of my prized cooking secrets. The recipe was handed down by my mom, and it produces the most tender brisket ever. The brisket cooks slowly (8 hours) in a low temperature oven (225) wrapped in foil. Mmmmm good. I wasn’t sure I was ready to alter those winning steps. So, I figured I would try my second best brisket recipe—this one from one of our slow cooker cookbooks.
I picked up a brisket at the grocery store last week and put it in the freezer, not knowing when I might try the oven version of this slow cooker success story. When Rick had to work late last night, I decided to try my experiment. I grabbed the slow cooker cookbook and quickly found the “Brisket in Ale” recipe I had used before. Unfortunately, I didn’t have some of the main ingredients. So, off to the pantry I went in search of substitutes. I was bound and determined to see if these conversion numbers were really accurate.
I must admit that I had my doubts about the brisket being even close to done after that short amount of time. So, when the timer went off, I didn’t event check under the lid. I left everything in for another 30 minutes just to be sure.
Feel free to leave your thoughts in the comments below, or you can contact Kathy directly at email@example.com.