Member since May 2010
"I got turned on to Veal Chops n peppers while up in Utica,NY and I loved em! I've made this recipe many times and love it a little amended. I stove grill the chop and then put it in the other pan with the peppers....some roasted broccolini on the side! Yummy!"
"Here's the deal with this recipe: You need a really big pot to make sure the brisket stays submerged. I moved up from a 5.5 qt pot to a 13 qt pot in order to hold all the ingredients AND keep the brisket submerged. I used a beautiful butcher cut brisket and an inexpensive btl of Chianti.. In addition I cooked mine more like 4.5 hrs. too. Lest I "