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What the heck do I do with this?

Discussion in 'Food Forum' started by Zak3056, Aug 28, 2004.

  1. Zak3056

    Zak3056 NRA Life Member

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    All,

    My fiancee brought home a 13lb whole brisket and I'm wondering what the heck to do with it. I don't have a smoker (and frankly I'm not interested in tending the thing for 12 hours anyway) so BBQ is out. It won't fit in any of my stock pots, so pot roast would seem to be out as well. I might have one roasting pan that it will fit in, but the idea of allowing 1 hour per pound to oven roast seems to make that a less than stellar idea.

    I suppose I could cut it up and make multiple meals out of it, but does anyone have any suggestions on what I could do with this thing whole?
     
  2. 308endurdebate

    308endurdebate

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    Unless you are really really hungry, wouldn't a 13lb brisket be multiple meals anyway? So whether you cook it all at once or separately, you've got to cook for a while (in aggregate). You could cut it into three pieces, oven roast one, crock pot another, and BBQ the rest at the same time. And you'd only spend 1/3 of the time actually cooking!

    maybe the fiancee is testing your culinary talents. Or maybe she's making sure you're gonna have food for her short notice weeklong work trip :(

    -k
     

  3. MrMurphy

    MrMurphy ********* Moderator Lifetime Member Millennium Member

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    My mom's advice: Go buy a pot.

    My advice: divide and conquer......brisket for a month in small bits.

    Either that, or use the whole thing as bear bait.
     
  4. lethal tupperwa

    lethal tupperwa

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    salt black pepper and paprika.

    seal it in aluminum foil put on a pan in a 350 oven for two hours.

    remove the foil and put back in the oven for up to 1 hour.

    slice thinly across the grain.

    mix up some horseradish with mayo to serve with it.
     
  5. Mild Bill

    Mild Bill Millennium Member

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    Sometimes they come untrimmed and some excess fat needs to be sliced off the top...
    Leaving a good 1/2" up top is good, and recommended...

    Cut it in half if it's just for two people and you don't want a lot of leftovers...
    'Flat End / Point End'...
    Point end is the thicker/fattier end...
    Cook one or the other... Freeze the rest to cook next month...

    But this gets better every day till it's gone; cold or hot, so I usually cook the whole thing
    in a large "Thanksgiving-like" foil pan...

    I smear with Ketchup and cover with 2+/- packages of French Onion Soup mix...

    Top with some herbs and a BUNCH of sliced onions and some chopped garlic...

    Squirt with Worcesterchire sauce, maybe add some garlic powder...

    Cover with foil and bake for FOUR hours...
    Broil uncovered for the last 15 minutes +/- to get the top crusty...

    Let it rest for a lil' bit and slice it across the grain...

    Mashed Potatoes with the insane juice that comes off the roast!

    Brisket rules!!

    And the Walmart Supercenter is a good place to get them believe it or not...
    They're cheaper, and seem to be consistently available, but they come untrimmed...
    No biggee for me and my buddies, Wusthof and Henckels!

    ;c
     
  6. hispeedlodrag

    hispeedlodrag needs vacation

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    I think BBQ/smoke is the best medicine for brisket, but here's a recipe that I like for fall/holidays.

    Preheat oven to 325. Put the room temperature brisket in a turkey bag. Add one big sliced onion, about 6-8 sliced cloves of garlic, 1 tablespoon dried rosemary - or one big stalk of fresh rosemary, 1/2 to 1 can of frozen cranberry juice concentrate (do not add water like the can says), 2 tablespoons flour, salt and pepper. Bake for 2 1/2 to 3 hours. Then, add a cup of dried cranberries and 3-4 sliced portobellos (gills removed). Bake for an additional 30 mintes.
    Let the brisket rest for about 15 minutes. Transfer the liquid to a saucepan and reduce to desired consistency and serve with sliced brisket.
     
  7. Zak3056

    Zak3056 NRA Life Member

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    I cut it in half. The flat end became a roast for last night's dinner (and all the pan drippings went into the freezer to become the base of my next beef stew.)

    The point end went into the freezer, probably to become another roast in the near future.

    Thanks for all the advice, folks! :)