Discussion
saturday I desided that the next day I will have a roast, Dont seem to have that many of late as they take so long to do and I get really annoyed with having to wait for hours for the meat to cook, I want it now god damn it!
anyway, Went out and got some beef brisket and a few veg.
basically, wacked the beef into a glass pot, stuck some veg round it, put a small amount of water in the bottom to keep moisture and so as the fat/juice comes out of the meat, can use that liquid for a gravy.
ended up with beef, onions, carrots, parsnips, and new potato's in the pot with a bit of water, in the oven for 5-5 an a half hours at 90 for 5 hours and 120 for the last 30 mins.
of course the oblicotory[sp] roast tatties and york pud's.
turned out really well, the meat took the flavor of the vegs aswell as making the veg taste a bit meaty.
just thought I would let FD&R know
If anyone knows of a better way, im open to idea's.
as you were
anyway, Went out and got some beef brisket and a few veg.
basically, wacked the beef into a glass pot, stuck some veg round it, put a small amount of water in the bottom to keep moisture and so as the fat/juice comes out of the meat, can use that liquid for a gravy.
ended up with beef, onions, carrots, parsnips, and new potato's in the pot with a bit of water, in the oven for 5-5 an a half hours at 90 for 5 hours and 120 for the last 30 mins.
of course the oblicotory[sp] roast tatties and york pud's.
turned out really well, the meat took the flavor of the vegs aswell as making the veg taste a bit meaty.
just thought I would let FD&R know
If anyone knows of a better way, im open to idea's.
as you were
Brisket is one of the cheapest cuts of beef & would not serve it to my worst enemy.
However, every summer I make my own beefburgers for the BBQ. I buy a 3-4kg joint of brisket. I mince it through a food processor (thick setting), add 4-5 finely chopped onions, 6 eggs, loads of black pepper with a dash of sea salt, mix it all together then use a tiny non-stick baking tin to produce 6-8 ounce burgers. A few cuts of non-stick baking paper between them & straight into the freezer...
Much better than the supermarkets - or even your local butcher - can produce. You need the fat that brisket has for both the cooking & the flavour.
However, every summer I make my own beefburgers for the BBQ. I buy a 3-4kg joint of brisket. I mince it through a food processor (thick setting), add 4-5 finely chopped onions, 6 eggs, loads of black pepper with a dash of sea salt, mix it all together then use a tiny non-stick baking tin to produce 6-8 ounce burgers. A few cuts of non-stick baking paper between them & straight into the freezer...
Much better than the supermarkets - or even your local butcher - can produce. You need the fat that brisket has for both the cooking & the flavour.
mikez328 said:
Brisket is one of the cheapest cuts of beef & would not serve it to my worst enemy.
Brisket maybe fairly cheap because of the fat content, but that just means it takes longer to prepare and cook. It doesn't mean its a bad cut and that its not servable to your friends. I usually serve a big brisket to about 40 friends during summer, done in the Texas BBQ style and after 2 days marinating and then 14 hours in the oven, the fat renders down to absolutely nothing and its the most tender piece of meat you'll ever eat and its much tastier than some much more expensive cuts.SwanJack said:
mikez328 said:
.......Brisket is one of the cheapest cuts of beef & would not serve it to my worst enemy. ........
Why? Because its cheap?Bear in mind that a good burger will be almost 40% fat - that's what gives it flavour - & shrink to half it's size if cooked well. I like the blood to be dripping onto the bun & give salty flavour.
mikez328 said:
SwanJack said:
mikez328 said:
.......Brisket is one of the cheapest cuts of beef & would not serve it to my worst enemy. ........
Why? Because its cheap?Bear in mind that a good burger will be almost 40% fat - that's what gives it flavour - & shrink to half it's size if cooked well. I like the blood to be dripping onto the bun & give salty flavour.
TubbyRutter said:
mikez328 said:
SwanJack said:
mikez328 said:
.......Brisket is one of the cheapest cuts of beef & would not serve it to my worst enemy. ........
Why? Because its cheap?Bear in mind that a good burger will be almost 40% fat - that's what gives it flavour - & shrink to half it's size if cooked well. I like the blood to be dripping onto the bun & give salty flavour.
Chefs will tell you that it is the cheapest cuts of meat, prepared well, that often deliver great results.
Beef Brisket, Blade or whatever you want to call it gives a great meal.
A professional will tie and roll the meat (like a Swiss Roll) - your butcher might do this - and then wrap in clingfilm to create a consistent shape - twisting the ends of the clingfilm to make it really tight. Refrigerate for a few hours so that the meat takes the shape before cooking.
When the meat is cut after cooking you can cut it to the same shape and size as a nice larder cut fillet steak. the difference being that the meat just falls apart. Any fat/gristle is rendered down leaving the meat incredibly moist.
Top restaurants use these cheap cuts - food cost is low - but prep time is high (labour costs).
Don't dismiss.
Beef Brisket, Blade or whatever you want to call it gives a great meal.
A professional will tie and roll the meat (like a Swiss Roll) - your butcher might do this - and then wrap in clingfilm to create a consistent shape - twisting the ends of the clingfilm to make it really tight. Refrigerate for a few hours so that the meat takes the shape before cooking.
When the meat is cut after cooking you can cut it to the same shape and size as a nice larder cut fillet steak. the difference being that the meat just falls apart. Any fat/gristle is rendered down leaving the meat incredibly moist.
Top restaurants use these cheap cuts - food cost is low - but prep time is high (labour costs).
Don't dismiss.
mikez328 said:
TubbyRutter said:
mikez328 said:
SwanJack said:
mikez328 said:
.......Brisket is one of the cheapest cuts of beef & would not serve it to my worst enemy. ........
Why? Because its cheap?Bear in mind that a good burger will be almost 40% fat - that's what gives it flavour - & shrink to half it's size if cooked well. I like the blood to be dripping onto the bun & give salty flavour.
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