Conversion Help?
I'm freaking! I re-read this recipe at least 5 times, went out, got the ingredients, and re-read it one more time (what can I say, I'm excited) and realized it's not for the crock pot! I've been googling all kinds of conversion websites and I'm really intimidated. I'm a "please hold my hand" person when it comes to cooking a new recipe and I spent 18 dollars on this piece of meat and do NOT want to ruin it.
JEWISH SWEET AND SOUR BRISKET
* 4 pounds beef brisket
* 1 cup water
* 1 cup ketchup
* 1/2 cup white vinegar
* 2 onions, sliced
* 1 clove garlic, minced
* 3/4 cup brown sugar
* 1 tablespoon salt
Directions
1. Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.
2. Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.
So: I've read conversion websites saying to cut down the liquid. By how much? Halve everything? I don't want to ruin the sweet/sour ratio. And I do want SOME gravy. And then time wise? I don't want to think my dinner will be ready by 7:00 and it's not done until 10:00.
Thanks in advance. It's one of my first big holiday meals and I dont want to mess this up.
ETA: Thanks so much for everyone's help/advice/confidence boosting! After reading over all your replies it started to occur to me that since this was the first time I was making it, it really doesn't have to be a "certain" way or else nobody's going to like it. I'll let everyone know how it turns out. Thanks again and happy holidays!
JEWISH SWEET AND SOUR BRISKET
* 4 pounds beef brisket
* 1 cup water
* 1 cup ketchup
* 1/2 cup white vinegar
* 2 onions, sliced
* 1 clove garlic, minced
* 3/4 cup brown sugar
* 1 tablespoon salt
Directions
1. Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.
2. Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.
So: I've read conversion websites saying to cut down the liquid. By how much? Halve everything? I don't want to ruin the sweet/sour ratio. And I do want SOME gravy. And then time wise? I don't want to think my dinner will be ready by 7:00 and it's not done until 10:00.
Thanks in advance. It's one of my first big holiday meals and I dont want to mess this up.
ETA: Thanks so much for everyone's help/advice/confidence boosting! After reading over all your replies it started to occur to me that since this was the first time I was making it, it really doesn't have to be a "certain" way or else nobody's going to like it. I'll let everyone know how it turns out. Thanks again and happy holidays!