I have a question about the recipe "Brisket with Saba, Apricots, and Figs" from Valerio Farris. Clarifying question: as I read the recipe, the brisket is uncovered for the first three hours in the oven. Is that correct? Thank you.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Nancy is a trusted home cook.
Maybe Valerio will see this & respond. Or, if he's already on holidays, here are some suggestions.
You're right...the recipe sure reads like that (no covering mentioned).
OTOH, most recipes I've made for a braised brisket, like this one, cover it for most of the baking (3-5 hr) with foil and uncover at the end to give a nice browning or crispness to the outside. I fear if you leave it uncovered 3 hr in oven you will have expensive shoe leather.
So, I would recommend light cover (the foil or a dutch oven with the lid ajar) so you protect the brisket but avoid (inadvertently) steaming it.
My thoughts exactly. Thank you!