Brisket

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ninamh
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Brisket

Postby ninamh » Sat Feb 16, 2013 4:14 pm

Hi, is it easy to get hold of brisket in Spain? Excellent for slow grilling.

El Cid
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Re: Brisket

Postby El Cid » Sat Feb 16, 2013 4:58 pm

Ask for Pecho. I would stew it rather than grill it.

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ninamh
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Re: Brisket

Postby ninamh » Sat Feb 16, 2013 5:36 pm

We grill it from 8-10 hours. And add some smoke in the end. The Texans love smoked food, but this is too much for me. Look up Beef Brisket Barbecue recipe by the BBQ Pit Boys at Youtube if you would like a demo. He uses a charcoal grill, but I use gas.

One other way of doing it is to put it in the oven for a few hours on low heat, and grill the the last couple of hours.

Important to not trim off the fat on the brisket when grilling it. And keep the fat side up at all times.

Thank you for your reply btw! :thumbup:

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Re: Brisket

Postby Devils Advocate » Sat Feb 16, 2013 5:50 pm

Sounds good.............the slow cook "rip apart" meat dishes seem to be the thing of the moment at present in the UK :thumbup:

A good piece of brisket is far better than a half decent silverside/Topside in my opinion. Our normal method is rolled and strung, boiled for 3-4 hours then a slow half hour in oven..............agreed it needs fat around the outside and only proper butchers seem to be able to provide that.
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ninamh
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Re: Brisket

Postby ninamh » Sat Feb 16, 2013 5:54 pm

Totally agree! I saw a brisket in the shop today, and the butcher had trimmed off most of the fat. I will probably have to order one with the fat still on it. I dont eat the fat but it needs to be on during the process.

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Re: Brisket

Postby Devils Advocate » Sat Feb 16, 2013 5:58 pm

Madness, same with oxtail, and T bones for that matter..........if you don't get them to prepare it for you they just get rid of all the fat.
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Re: Brisket

Postby El Cid » Sat Feb 16, 2013 5:59 pm

Well each to his/her own but I cannot imagine grilling something for 8 hours!

That said I recently cooked a 1kg joint of topside for 6 hours in the oven at 60c and it was still pink all the way through and delicious. You can blame Heston Blumenthal for that idea!

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Re: Brisket

Postby Devils Advocate » Sat Feb 16, 2013 6:05 pm

I think a lot will be down to the type of grill you use to be fair though. Coupling up with the chili thread, a guy on the tv did a strange one I'll try. Instead of putting the mince in with the chili ingredients he put a piece of brisket in. Slow simmered it for hours then ripped the brisket up with 2 forks when cooked...........looked stunning.
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Re: Brisket

Postby Julie » Sat Feb 16, 2013 7:47 pm

If I grilled anything for more than 10 mins the house would be on fire lol !!
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Re: Brisket

Postby Mowser » Sat Feb 16, 2013 7:51 pm

Brisket MUST be marinaded first. It can be tough otherwise.
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Re: Brisket

Postby Nimrod » Sat Feb 16, 2013 7:57 pm

I do brisket in the oven in a roasting bag.
Long time ,medium heat.
Can't go wrong with this cut......unlike some dearer joints where you're trying to get medium rare without it going as tough as old boots.....you know that brisket is just going to fall apart and be full of taste.
Make a bit of gravy and stick it in the bag.

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Re: Brisket

Postby crazyred » Sat Feb 16, 2013 9:20 pm

Salt beef... mmmmmmm

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Re: Brisket

Postby Mike.M » Mon Feb 18, 2013 5:05 pm

With the 'fashion' for supermarkets etc. to remove the fat .........

Go into your local butchers and ask them to keep behind some 'back fat', both pork and beef.

Back Fat is harder (freezes for ever) and will keep together better when wrapped around your joint. Back Fat can also be used to make suet. Only use Beef Backfat on Beef, as if you use it on anything else, it will give a 'beefy' tast. On everything else, I use pork back fat ..... you can also use this in sausages.

Because of the above, butchers who make their own sausages like to keep pork back fat for themselves .... and will often deny having any of the stuff on the premises.

Skills & Tools required.

- learn the 'Butchers Knot'
- butcher's twine
- a large sharp knife.
- a Fat Beater (Fat Basher) to flatten out the fat to the required thickness. http://www.scobiesdirect.com/ItemInfo.a ... o=SS000219

I paid out on a Fat Beater because I process a lot of venison, but I'm sure people with have a suitable substitue around the house. Note, it's nice flat face to make the fat splay out.

Regards,

Mike

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Re: Brisket

Postby gus » Mon Feb 18, 2013 5:21 pm

Pot roast, nice and slow, with a good splash of worcestershire sauce in with the water.......lovely and tender with a wonderful taste.

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Re: Brisket

Postby belindamc » Fri Jun 14, 2013 3:57 pm

I've learnt something here "Pecho"
Thanks

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Re: Brisket

Postby Devils Advocate » Wed Aug 07, 2013 6:13 pm

Hmmm. I was given a recipe for "pickling" a full roll of brisket today whilst on my travels............all sorts in the mix but no cooking whatsoever :shock: ............leave it in a bucket for a week.

Jury's out and OH's already suggested where I can shove it when it's ready :mrgreen: ............anyone tried this "none cook" method?..................because I will If I'm allowed!!!!!!!!!!!
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Re: Brisket

Postby Chunky Monky » Wed Aug 07, 2013 6:22 pm

It's a pity you are not in Spain. If you left it in a bucket here for a week it would be cooked anyway! que calor. :lol:

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Re: Brisket

Postby Devils Advocate » Wed Aug 07, 2013 6:27 pm

Chunky Monky wrote:It's a pity you are not in Spain. If you left it in a bucket here for a week it would be cooked anyway! que calor. :lol:
The bog in the guest room stays cool so I'd just leave it in there......providing the guests put it outside before they let fly :lol:
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Re: Brisket

Postby Chunky Monky » Wed Aug 07, 2013 6:31 pm

:lol: :lol:

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Re: Brisket

Postby Devils Advocate » Wed Aug 07, 2013 6:56 pm

Well I've had an half hour search for this recipe and I now think the person was having a laugh.....I can find nowt about it on t'interweb.

SWMBOs mop bucket is safe for the time being :mrgreen:
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