General Discussion

Has anyone else used grape juice with meat?/ Odd Ingredients


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Has anyone else used grape juice with meat?/ Odd Ingredients

Wendy8869 | Oct 19, 2004 11:52 PM

Well, I bought a small 1 lb. piece of flat cut brisket a couple of days ago at the store- a size I mistakenly thought would leave leftovers after one dinner for myself and my hubby. While figuring out what to do with the meat I saw my bottle of Welch's concord grape juice in the fridge and thought to myself... hmmm... maybe it might be good (kind of on the whole mini hotdogs with mustard and grape jelly idea). I slathered the meat with some stone ground mustard, some bottled horseradish, pepper, garlic and onion powder and sat that in the fridge to marinate. I was planning on having it for that night's dinner but something came up so the meat ended up marinating over night. When it came time for cooking I threw it in my cast iron pot with a cup of grape juice mixed with a just a little worcestersire, a little A1 steak sauce and an onion, covered it and put it in the oven at 325 (reduced to 250 after 3 hours). I also added about two more cups of grape juice during cooking when the pan got dry. My husband was late for work that night so it ended up cooking for about 4 1/2 hours. I was intending for it to be in the oven for about 2 - 2 1/2 hours (a time I thought would be enough for only 1 lb. of meat) but every time I looked at it, the meat seemed more and more tender, as briskets usually do during long cooking. When I finally plated it, the meat was falling apart and so moist (I had also picked a piece with little fat so it was very lean). This was the best brisket I had ever had. My husband (who isn't really a meat-eater and could easily be vegetarian) and I ate the whole thing and we both really wished there was more. When asked about it, my husband said it was a very different flavor, but it tasted very good, nothing like he's ever tasted before. I didn't taste the grape juice but it did have a lightly sweet flavor that did taste interesting. Very yummy with a light bbq sauce tase, but not quite like bbq sauce. It went really well with the grilled marinated zucchini, eggplant and peppers I served it with. I think I'm going to go buy a larger brisket to make more with my leftover grape juice and hope there's leftover meat for sandwiches. So, has anyone ever tried anything like this before? Or has anyone used an odd secret ingredient that a normal person would never think of using?

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