I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
When you’re not buying a whole brisket — those can be around 10 to 16 pounds — there are two distinct cuts of brisket, depending on which end you use.
The flat cut is wider, less thick, and more evenly shaped, with a layer of fat on one side. Flat cuts of brisket are typically used for classic oven-baked brisket. The flat cut, also known as the lean cut, holds its shape much better when sliced.
The point cut is more marbled through and thicker with an irregular shape. It also has a bit more connective tissue. Point cut brisket has a shreddy texture once braised, making it an ideal choice for sandwiches and tacos.
The Whole Brisket is the pectoral muscle of the steer or heifer. This muscle gets a workout because of the pasture-raised lifestyle of our animals, making the cut very tough and extremely flavorful, which is why it’s perfect for slow-cooking methods like smoking.
WHOLE FLAT /Single POINT / Single
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Don’t forget the Corned Beef: A brisket that has been cured in a brine (salt, water, and sometimes spices) for several days, resulting in a salty, tender, and often pinkish-red meat.
Finally the price has come down to 99 cents per lbs. and that is my signal to start making some of my favorite fall delights. I even saw it for 79 cents at Market Basket the other day. Anyway I made some Butternut and Apple Soup which takes a little effort but well worth it. This is one of those soups you take a taste and you say mmmm at least we did.
I had ordered a chuck roast from butcher box wo make something Lyn had found but it called for to many recipes so I just made a delicious pot roast. here is is.
Slight adaption of Art Smith’s recipe Simple Sunday Dinner
Ingredients
4 TBS olive oil
3-4 pound boneless beef pot roast (salt and pepper for seasoning meat)
1 large onion, coarsely chopped
1 large leek, white part only, coarsely chopped
3 medium carrots, cut in 1 inch pieces
3 celery ribs, cut into 1 inch pieces
2 cloves garlic, minced
1 cup hearty dry red wine
2 TBS tomato paste
3 cups beef broth
4 sprigs fresh thyme or ½ tsp dried
2 bay leaves
3 TBS unsalted butter
3 TBS flour
1 lbs small potatoes or I used cubed butternut squash
Cooking Directions
1. Position a rack in the center of the oven and preheat to 325F.
2. Heat 2 tablespoons of the oil in a Dutch oven over medium high heat. Season the beef with salt and pepper to taste. Cook in the pot, turning on all sides, until browned. Transfer to plate.
3. Add remaining olive oil to the pot and heat. Add the onion, carrots and celery and cook, until softened, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the wine and tomato paste. Cook until reduced in half, about 3 minutes. Return the meat to the pot and add the broth. Bring to a boil. Add thyme and rosemary. I would add flipping the roast at this time.
4. Cover and bake until the meat is fork tender about 2 – 2 1/2 hours. Add squash, cover and cook about 30 minutes longer until fork tender
5. Transfer the meat to a deep platter, then use slotted spoon to remove the vegetables and place on platter.
6. Mix the flour and butter in a small bowl to form a paste. Add to a saucepan and gradually whisk in 1 cup of the cooking liquid in. Bring to a simmer over medium heat, stirring often, until thickened, about 5 minutes. Season to taste with salt and pepper.
7. Carve the meat and served with the vegetable, with the gravy passed on the side.
I never made a rib roast before and I always kid my wife that I want to make one. Kid because she knows as well as I do that it goes right through me. But I love it so tender and the taste of the crust out of this world. The last time I had one was the year I retired and on my goodbye tour to the Florida office I drove to my brothers over by Jacksonville. Didn’t realize that it would be a 4ish hour drive, but he and Nancy are worth it.
Anyway I was nostalgic this year and remembering we always had one for family holiday especially when Diane bought a 8 rib roast thinking that it was 1 rib per person not per couple. and I must have made a good enough argument because we had one this year for Xmas. And to answer your question yes it did live up to all expectations.
Whole foods was having a sale on their grass fed roast so I picked up a 4 lb. 2 rib.
Ingredients
1 standing rib roast* bone-in (4 pounds, 2 ribs)
1 1/2 tablespoons kosher salt
1 teaspoon ground black pepper
3 tablespoons Dijon mustard
3 garlic cloves minced (about 1 tablespoon)
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice about 1/2 medium lemon
1/4 cup rosemary leaves finely chopped
How
For at least an hour but I did day before salt and pepper generously about 3/4 tsp per pound, pepper to taste about 1/2 for mine. mix together in small bowl and rub into all sides
Place the meat bone side down on a rimmed baking sheet and sprinkle on all sides with the salt and pepper. Let stand at room temperature for at least 1 hour prior to cooking
Note: I did something I’ve been playing with for meats and saw many did in other recipe, the day before I did the salt and pepper and stored in refrigerator uncovered. I also allowed 4-5 hours to get to room temperature.
Make sure your oven racks are positioned such that the rib roast can fit comfortably. Preheat the oven to 450°F. In a medium bowl, stir together the mustard, garlic, olive oil, lemon juice, and rosemary. Spread the mustard mixture all over the meat. Sorry forgot to take picture of this
Roast for 20 minutes at 450°F, then reduce the oven temperature to 350°F. Continue roasting until the meat registers 115°F on an instant-read thermometer inserted as close as possible to the center of the meat without touching bone (or 125°F for medium-rare), about 45 minutes to 1 hour more. Prime rib can overcook quickly, so check early and often. You want it to be nice and pink.
This depends a lot on your oven i was looking for more medium rare to medium and when the thermometer registered 134°F I took it out and covered loosely.
Remove the pan from the oven. Transfer the meat to a cutting board, tent with foil, and let rest for at least 20 minutes before slicing and serving
Brisket is the Zelig of the kitchen. It takes on the character of whoever cooks it. In the early part of the 20th century, when ”The Settlement Cook Book” reigned supreme in American Jewish households, recipes for savory briskets of beef with sauerkraut, cabbage or lima beans were the norm. As tastes became more exotic, cranberry or barbecue sauce, root beer, lemonade and even sake worked their way into recipes. Here, Coca-Cola is the secret ingredient, along with ginger.
The result is sublime and the dish only improves if it’s cooked a day in advance of serving it. However, you can prepare and serve it the same day, if you’d like, though you may want to use a fat separator to strain the fat from the finished sauce. Several readers commented that the original cooking time and temperature on the recipe (3 hours, including 1 hour uncovered, at 350 degrees) was inaccurate. We’ve retested and adjusted the recipe, so the brisket now cooks for 5 to 6 hours, covered, at 325 degrees. Please also note that this recipe is not kosher for Passover. #Cooking
As you can see it was well received.
INGREDIENTS
Yield: 12 servings
1first-cut brisket, 6 to 7 pounds, rinsed and patted thoroughly dry2
1medium onion, peeled and quartered
1x 2-inch piece fresh ginger, peeled, cut into chunks
6 large cloves garlic
1cup ketchup
½cup dry red wine
¼cup cider vinegar
¼cup soy sauce
¼cup honey
¼cup Dijon mustard
1tablespoon coarsely ground pepper, or to taste
¼teaspoon ground cloves
1½cups Coca-Cola or ginger ale Steve Note: I used Ginger Ale maybe will use Root Beer next time
½cup olive oil
PREPARATION
Step 1 Let meat stand at room temperature for 30 minutes before cooking. Heat oven to 325 degrees.
Step 2 Place everything but the soda, olive oil and brisket into a food processor, and process with steel blade until smooth. Pour the mixture into a large bowl and whisk in soda and olive oil.
Step 3 Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 3 hours. Turn brisket over, cover pan, and bake 2 to 3 hours more or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
Step 4 The next day, transfer brisket to a cutting board, cut off fat and slice with a sharp knife against grain, to desired thickness. Set meat aside. Remove any congealed fat from sauce and bring to a boil on top of stove.
Step 5 Heat oven to 350 degrees. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.
Every night between 4-5 PM Grandma Smokesweed @GSmokesweed1 asks for menu call and Judy liked my brisket recipe and also gave us another. I’ve made similar but this looked like I should try so I put it on here (cook book) to try in the future. This recipe is for 6-8 and there are only 2-3 I’ll use half or freeze the other half for a quick meal. Grandma is famous for her nothing tweets or is it tweet with nothing.
We’re doing a fast track Dukan diet and today is a beef and veggie day so I used up some stew beef (well trimmed of fat) and a small butternut squash and made some chili.
Ingredients • 1 1/2 pounds stew beef, cut into 1-inch chunks • Kosher salt and pepper • 6 teaspoons olive oil • 1 medium red onion, chopped • 1 red bell pepper, seeded and chopped • 2 garlic cloves, finely chopped • 2 tablespoons unsweetened cocoa powder • 1 to 2 teaspoons chipotle chili powder • 2 teaspoons dried oregano • 1 teaspoon ground cumin • 1 teaspoon ground coriander • 2 tablespoons fine corn meal • 2 tablespoons tomato paste • 1 small butternut squash cut into chunks – have use pinto beans maybe 2 cans
Salt and pepper to taste after cooked and I added a dash or two of Worcestershire sauce
The butternut squash was an after thought instead of beans
Directions
Season the beef with salt and pepper. Turn Instant Pot to sauté with 2 teaspoons vegetable oil; sear the beef in two batches, adding up to 2 teaspoons more olive oil, until browned on all sides, 4 to 6 minutes per batch. Using a slotted spoon or tongs, transfer the beef to a plate as it browns.
Add the remaining 2 teaspoons oil to the pot; add the onion, red pepper and garlic. Cook, stirring, until onion is soft, 8 to 10 minutes. Stir in the cocoa, chili powder, oregano, cumin and coriander; cook until fragrant, about 1 minute. Add butternut squash. Add the corn meal and tomato paste and cook until the tomato paste sticks to bottom and caramelizes, about 2 minutes. Stir in 6 cups water, scraping tomato paste from bottom of pan. Add the reserved beef and turn instant pot to slow cooker about 4 hours
Gourmet Dad, Don’t Let The Title Fool You 