[email protected] Posted January 2, 2013 Share Posted January 2, 2013 Roasted grass-fed beef brisket in the oven tonight until it was fork tender. Added a little salt & pepper. Out of this world. Sides included sauteed kale with bacon, and winter squash. Link to comment Share on other sites More sharing options...
homerfrizzell Posted January 4, 2013 Share Posted January 4, 2013 Nice. What temperature did you roast at? Covered? Link to comment Share on other sites More sharing options...
Rebecca30 Posted January 4, 2013 Share Posted January 4, 2013 I am with you, Homer! Inquiring minds want to know! Link to comment Share on other sites More sharing options...
Susan W Posted January 4, 2013 Share Posted January 4, 2013 Yes details. I want some pronto. Link to comment Share on other sites More sharing options...
Derval Posted January 5, 2013 Share Posted January 5, 2013 And what cut is brisket? Its not common over here. Link to comment Share on other sites More sharing options...
Kirsteen Posted January 5, 2013 Share Posted January 5, 2013 Don't know about in America, you know what they say, we're two nations divided by a common language but over here Brisket is "A cut of beef taken from just below the shoulder along the length of the chest/breast. It's a fairly firm cut, so it's inexpensive, and benefits from long, slow cooking. Sold on the bone, or boned and rolled, it's often cooked in one piece. Delicious pot roasted, poached or braised and used in casseroles or stews." (cribbed from BBC website) It's definitely my favourite cut, I've only ever seen it boned and rolled. In fact I'm off to the farmer's market just now as I ordered a kilo of it along with my bones Link to comment Share on other sites More sharing options...
Michaela Elmore Cogswell Posted January 9, 2013 Share Posted January 9, 2013 Brisket comes from the lower chest area of the cow. It's a tougher cut of meat and is served well by cooking low and slow. In Texas (where I grew up) It's smoked and served at BBQ joints. So yummy!. It's also the same cut that is turned into corned beef. Best thing to do is to cook it low and slow, 250-300F for hours until fork tender. Either season with just salt and pepper or if you want to add a few extra spices, I like paprika, cumin, a little chili powder, garlic powder. My mom used to cook it using liquid smoke but I have no idea if that is compliant. It sure was tasty and gave a smokey flavor. Probably not compliant. Link to comment Share on other sites More sharing options...
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