Bon Appetit magazine, you have steered me wrong wrong wrong.
I don't like brisket. But I have a bunch of them because apparently that's what you get when you buy a mixed quarter of beef, and I've so far succeeded at finding ways to cook them that range from tolerable to hey! pretty good. And I was pleased to see a recipe in the May Bon Appetit for a beef stew (called a "carbonnade") using caramelized onions and a lot of Belgian dark beer. The magazine recommends the recipe for "any muscular cut of beef that's good for stewing." Sounds good, right?
I tried making it today using an arm roast, figuring that after four hours the brisket would shred into a flavorful sauce.
Nope. We're on hour five and that sucker is cooked through and still it will not shred. Additionally, if not worse, the flavor of the sauce is very weird. It tastes like everything I hate about traditional brisket.
Chuck has gone out and returned with pizza. I am continuing to simmer that hunk of beef until it falls apart on its own and hopefully I can salvage it for tacos or something.
Nothing ventured, nothing gained; but watch out for Bon Appetit and its insane Belgian recipes.