Marcus L. Rowland (ffutures) wrote,
Marcus L. Rowland

Cooking beef brisket

Is a 400ml can of cider and onion soup (plus garlic and an oxo cube) a workable substitute for wine in cooking beef brisket? I've already started it and it smells fairly promising after 45 minutes or so, but I'm worried that there may be too much liquid. Anyone got any thoughts?

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