Rancho Gordo

  • Our monthly newsletter

    Fill out your e-mail address
    No spam or sharing!

The Book List


  • BRAM Cookware
    Amazing collection of clay pots for cooking, now available onlilne.
  • Black Chamba Pots from Toque Blanche
    If you're eager to start cooking with clay, this is the place to start. I love the round soup pots for beans but the casseroles will do as well.
  • Chiles from Tierra Vegetables
    Lee and her brother grow and dry some great chiles. Visit them at the farmers market, online or at their stand.
  • Wonderful Organic Rice
    Take it from someone who generally isn't nuts about brown rice- this stuff is grand!

About Rancho Gordo and this blog

  • We grow many varieties of New World products, specializing in heirloom beans. We sell only domestically in the US at this point, via our website (, directly to restaurants and at farmers markets. The older I get, the more I realize I've barely begun to scratch the surface of the things that interest me, so this blog is hardly the last word on anything, just a collection of experiments. If you have questions, more information or corrections, I'd love to hear from you in the "comments" section after each post.
  • Rancho Gordo on Twitter: @RanchoGordo

« Rain in Napa | Main | Amaranth Greens »

October 19, 2007


TrackBack URL for this entry:

Listed below are links to weblogs that reference A Brisket in the Oven:



Looks great Steve. Any chance you can add "aroma-vision" to the blog?

Steven Sando

Yes, out tech staff is working night and day on it!
And thanks to you. You were my main source of information on Mouthfulsfood on how to cook this thing.


Can't wait to try this recipe. That's my kind of breakfast!

Dr. Biggles

Wow !!! And, DANG. We have like, some synergism going on here. I did nearly the same thing over at meathenge last weekend. Posted it on the 18th, all night braised brisket.
Too cool.

xo, Biggles

Steven Sando

That is amazing Dr. B! I was nervous about not covering it but it was no problem and of course I think it made the liquid more interesting. I wonder if cooking it in clay had something to do with retaining the moisture. Of course I think clay pots can cure anything!

Dr. Biggles

Hey Steven,

This is why I love these long cooked hunks o' meat. You get to play with your food all day, all night. If you notice the liquid going down too fast, tight fitting lid. Not going down fast enough? Lid off. This last time I used parchment paper. It mostly covered, but left a little bit so steam could escape, very nice.
xo, Biggles

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)