Posted on 12/14/2011 1:58:04 PM PST by DemforBush
Brisket, a staple of the Hanukkah meal, too often ends up tough, tasteless and gray.
But turning this culinary catastrophe into a winner is quite simple.
When guests at my restaurant try my version of brisket, they are amazed that it is the same cut of meat that they grew up "not eating!" To make this recipe, it helps to have a smoker, but it isn't necessary. All you need is patience (it takes a long time to cook) and to buy the right cut of meat...
(Excerpt) Read more at dailynews.com ...
~~FReeper Kitchen Ping~~
Originaly being from Texas , I have a smoker and make my own pastrami . I also make turkey pastrami . Good stuff .
Someone mentioned French Dip. Best is Brennan and Carr in Brooklyn.
I found a ready to cook corned beef at Sams Club. It’s the brisket with pickling spice. Three hours in boiling water. Delish.
Brisket is cooked two different ways. The Texas way and the NYC way. Everything else is a poor imitation.
Yes , corned beef is made from the brisket cut .
I wish I could have my sciatic nerve removed. Causes enough pain for two people.
“Caster sugar” is british for “superfine”. I just use granulated.
Yum. That looks like my cousins brisket. I love a well cooked brisket. Famous Daves has good brisket.
French Dip sounds really good forgot about that way ...
I smoke mine at 200 , low and slow . I only smoke for 5-6 hours , pull and wrap in foil with extra rub ,Jack Daniels , maybe some left over mop , and put it in the oven at 190 for several hours . After that I do the FTC treatment , Foil , Towel , Cooler . I line a cooler with a beach towel , and preheat the cooler with a teapot . I then wrap extra foil to the meat to make sure juices don’t leak out , place in cooler , and wrap with towel , shut lid and forgrt about it . I have hauled brisket , pork butt , ribs , over the rockies and to parties serving juicey , hot meat at my liesure . Works every time .
So amazingly smokey, tender, and juicy!!!!
BTW, celebrity chef & professional a$$h*le Anthony Bourdain rated OK Joes as one of the ten restaurants on planet earth you must eat at before you die.
Mark
colonoscopy?
There is nothing like that served up on some butcher paper and some onions and a bowl of beans!
Oh, yes. The laxative is like drinking lemon flavored oil.
Been there a couple of times. Nasty stuff - for some reason I can never get the last glass of that crap down. Have to have a beer or two instead. Never had a problem with the test. They just asked me if my bowl movement was clear.
Try it with Gin...
Couldn’t hurt!
Interesting, I am glad to read this.
Ping for later study
Just a frame of reference for the picture in the mind example.
I have no doubt Philippe’s is superior.
One of the best brisket recipes I’ve ever made involved ketchup, grape jelly, onion soup mix, pepper, and the brisket. In the crock pot, it about falls apart, and I’ve yet to meet anyone who doesn’t like it.
I’ll admit I never ate brisket until I lived in Oklahoma for over five years. What can I say, I was raised a Yankee!
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