small brisket - what would you do?

Sky said:

On the spur of the moment earlier today, I bought a package "beef
brisket flat boneless" at my local grocery store (1.77# @ $2.29/lb,
total US$4.05) labeled with an orange "special today" sticker (sell by
date is 12/4/2007). �At first, I thought it was a flank steak whenI saw
it, although a bit thicker than usual. �

If you had bought this cut and size of meat, how would you prepare/cook
it, especially since it's winter and grilling/bbq-ing outside, or
indoors, is not an option. �In addition, would it be possible or even
more efficient to use the toaster-oven instead of the full-sized natural
gas stove-oven? �This brisket is rather small. �TIA.

That cut needs to be braised, it's too tough for grilling. For such a
tiny piece it hardly pays to spend so much time/energy cooking just to
end up with enough to barely fill a cavity... I'd make a six quart pot
of beef barley 'shroom soup.

Sky said:

If you had bought this cut and size of meat, how would you prepare/cook
it, especially since it's winter and grilling/bbq-ing outside, or
indoors, is not an option.

Braise it with beef broth and onions. That cut is never good for
BBQ, anyway.

-sw

"Sky" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On the spur of the moment earlier today, I bought a package "beef
brisket flat boneless" at my local grocery store (1.77# @ $2.29/lb,
total US$4.05) labeled with an orange "special today" sticker (sell by
date is 12/4/2007). At first, I thought it was a flank steak when I saw
it, although a bit thicker than usual.

If you had bought this cut and size of meat, how would you prepare/cook
it, especially since it's winter and grilling/bbq-ing outside, or
indoors, is not an option. In addition, would it be possible or even
more efficient to use the toaster-oven instead of the full-sized natural
gas stove-oven? This brisket is rather small. TIA.

Sky

Not good for BBQ, but even so, why is it not an option to BBQ? I've grilled
when it's 10 degrees Fahrenheit with 3 feet of snow on the ground.

Sheldon said:

Sky said:

On the spur of the moment earlier today, I bought a package "beef
brisket flat boneless" at my local grocery store (1.77# @ $2.29/lb,
total US$4.05) labeled with an orange "special today" sticker (sell by
date is 12/4/2007). At first, I thought it was a flank steak when I saw
it, although a bit thicker than usual.

If you had bought this cut and size of meat, how would you prepare/cook
it, especially since it's winter and grilling/bbq-ing outside, or
indoors, is not an option. In addition, would it be possible or even
more efficient to use the toaster-oven instead of the full-sized natural
gas stove-oven? This brisket is rather small. TIA.

That cut needs to be braised, it's too tough for grilling. For such a
tiny piece it hardly pays to spend so much time/energy cooking just to
end up with enough to barely fill a cavity... I'd make a six quart pot
of beef barley 'shroom soup.

Ahah, so pot-roast method, so to speak. Well, it was a price I couldn't
resist. I just know it's good for something, even though I must admit
it's not a cut I typically purchase. Hm, I wonder if it's suitable for
a stir-fry kind of thing if thinly cut and well marinated? Probably not
- oh well.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Sqwertz said:

Sky said:

If you had bought this cut and size of meat, how would you prepare/cook
it, especially since it's winter and grilling/bbq-ing outside, or
indoors, is not an option.

Braise it with beef broth and onions. That cut is never good for
BBQ, anyway.

-sw

Thanks for the suggestion. Seems the pot-roast method is the way to go.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

JoeSpareBedroom said:

"Sky" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On the spur of the moment earlier today, I bought a package "beef
brisket flat boneless" at my local grocery store (1.77# @ $2.29/lb,
total US$4.05) labeled with an orange "special today" sticker (sell by
date is 12/4/2007). At first, I thought it was a flank steak when I saw
it, although a bit thicker than usual.

If you had bought this cut and size of meat, how would you prepare/cook
it, especially since it's winter and grilling/bbq-ing outside, or
indoors, is not an option. In addition, would it be possible or even
more efficient to use the toaster-oven instead of the full-sized natural
gas stove-oven? This brisket is rather small. TIA.

Sky

Not good for BBQ, but even so, why is it not an option to BBQ? I've grilled
when it's 10 degrees Fahrenheit with 3 feet of snow on the ground.

Outdoor grilling/bbq-ing is not an option because I do not want to go
back and forth between indoors & outdoors when it's this cold. Purely a
personal choice. Definitely do-able, but not by me <g> at this time of
year.

Sky, who says ask me again come very early spring time next year!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Mon, 03 Dec 2007 18:08:41 -0600, Sky <[email hidden]>

Quoted message said:

Sheldon wrote:

Quoted message said:

Quoted message said:

That cut needs to be braised, it's too tough for grilling.

Ahah, so pot-roast method, so to speak. Well, it was a price I couldn't
resist. I just know it's good for something, even though I must admit
it's not a cut I typically purchase. Hm, I wonder if it's suitable for
a stir-fry kind of thing if thinly cut and well marinated? Probably not
- oh well.

Sky

I don't know if you could adapt this recipe downward for your size
brisket, but if you could, this is a marvelous recipe from Kay Hartman
and her aunt.

This is what she posted years ago.

Christine

..

Aunt Irene looks at a recipe when she makes her brisket. She doesn't
follow this recipe, she just looks at it. The recipe she gave to the
food network is the recipe she looks at, not the recipe she makes.
That's what they put on their web page. I am in contact with them
about this and hopefully they will change the page to reflect what
Aunt Irene does when she makes her brisket. In the meantime, here is
her real and true recipe.

Uncle Irving says that Aunt Irene uses the chile sauce that comes in
the little round bottle. He's not sure what the brand it is but he
says it's the most expensive one. Right.

I would take a tip from the way my mother makes brisket and chill the
brisket in the gravy. This will let the fat congeal. I would remove
the fat. When I removed the beef to slice (against the grain) I would
puree the liquid along with any vegetables (onion) that had not
completely disintegrated. I'm not sure it's important for the gravy
to be pureed while hot. If it is, it's not difficult to reheat it
before pureeing.

Put the sliced beef and gravy back into the roasting pan and cover
with foil to reheat.

Kay

Aunt Irene's Brisket

1 4-pound beef brisket
Kosher salt
Pepper
1 onion, thinly sliced into half moons
1/2 cup ketchup
1/2 cup prepared chile sauce
3 tablespoons brown sugar
6 cloves garlic, minced
1 12-ounce bottle beer

Salt and pepper both sides of the meat. Place beef in a roasting pan.
Cover with onion. Combine ketchup, chile sauce, brown sugar, garlic,
and beer. Pour mixture over meat. Cover securely with foil. Bake at
300 degrees F for 3 to 4 hours. When the meat is tender, remove foil
and bake uncovered for an additional 35 to 40 minutes. Chill the
brisket separately from the gravy. Puree the gravy while hot.

Christine Dabney said:

On Mon, 03 Dec 2007 18:08:41 -0600, Sky <[email hidden]>

Quoted message said:

Sheldon wrote:

Quoted message said:

Quoted message said:

That cut needs to be braised, it's too tough for grilling.

Ahah, so pot-roast method, so to speak. Well, it was a price I couldn't
resist. I just know it's good for something, even though I must admit
it's not a cut I typically purchase. Hm, I wonder if it's suitable for
a stir-fry kind of thing if thinly cut and well marinated? Probably not
- oh well.

Sky

I don't know if you could adapt this recipe downward for your size
brisket, but if you could, this is a marvelous recipe from Kay Hartman
and her aunt.

This is what she posted years ago.

Christine

Thanks Chris, for the recipe. I've saved it and might try its
"guidelines" for this particular brisket when I cook it in the next
couple of days. I understand what's meant when it's said that "Aunt
Irene looks at a recipe . . . ." I do the same most of the time too.
Recipes are like roadmaps (to me) -- there's usually more than one way
to get to 'Point B.' <G>.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

(CONTINUE for recipe below)

Quoted message said:

Aunt Irene looks at a recipe when she makes her brisket. She doesn't
follow this recipe, she just looks at it. The recipe she gave to the
food network is the recipe she looks at, not the recipe she makes.
That's what they put on their web page. I am in contact with them
about this and hopefully they will change the page to reflect what
Aunt Irene does when she makes her brisket. In the meantime, here is
her real and true recipe.

Uncle Irving says that Aunt Irene uses the chile sauce that comes in
the little round bottle. He's not sure what the brand it is but he
says it's the most expensive one. Right.

I would take a tip from the way my mother makes brisket and chill the
brisket in the gravy. This will let the fat congeal. I would remove
the fat. When I removed the beef to slice (against the grain) I would
puree the liquid along with any vegetables (onion) that had not
completely disintegrated. I'm not sure it's important for the gravy
to be pureed while hot. If it is, it's not difficult to reheat it
before pureeing.

Put the sliced beef and gravy back into the roasting pan and cover
with foil to reheat.

Kay

Aunt Irene's Brisket

1 4-pound beef brisket
Kosher salt
Pepper
1 onion, thinly sliced into half moons
1/2 cup ketchup
1/2 cup prepared chile sauce
3 tablespoons brown sugar
6 cloves garlic, minced
1 12-ounce bottle beer

Salt and pepper both sides of the meat. Place beef in a roasting pan.
Cover with onion. Combine ketchup, chile sauce, brown sugar, garlic,
and beer. Pour mixture over meat. Cover securely with foil. Bake at
300 degrees F for 3 to 4 hours. When the meat is tender, remove foil
and bake uncovered for an additional 35 to 40 minutes. Chill the
brisket separately from the gravy. Puree the gravy while hot.

JoeSpareBedroom said:

"Sky" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

On the spur of the moment earlier today, I bought a package "beef
brisket flat boneless" at my local grocery store (1.77# @ $2.29/lb,
total US$4.05) labeled with an orange "special today" sticker (sell by
date is 12/4/2007). �At first, I thought it was a flank steak when I saw
it, although a bit thicker than usual.

Quoted message said:

If you had bought this cut and size of meat, how would you prepare/cook
it, especially since it's winter and grilling/bbq-ing outside, or
indoors, is not an option. �In addition, would it be possible oreven
more efficient to use the toaster-oven instead of the full-sized natural
gas stove-oven? �This brisket is rather small. �TIA.

Quoted message said:

Sky

Not good for BBQ, but even so, why is it not an option to BBQ?

Practically no internal fat/connective tissue... too lean is why... a
piece that size is only good for soup... cabbage soup, or a copy cat
Campbell's vegetable beef.

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

On the spur of the moment earlier today, I bought a package "beef
brisket flat boneless" at my local grocery store (1.77# @ $2.29/lb,
total US$4.05) labeled with an orange "special today" sticker (sell by
date is 12/4/2007). At first, I thought it was a flank steak when I saw
it, although a bit thicker than usual.

If you had bought this cut and size of meat, how would you prepare/cook
it, especially since it's winter and grilling/bbq-ing outside, or
indoors, is not an option. In addition, would it be possible or even
more efficient to use the toaster-oven instead of the full-sized natural
gas stove-oven? This brisket is rather small. TIA.

Sky

You could grind/chop it up for hamburgers with good effect, or you could
use it in chili or stew, also with good results.

With a brisket that small, I wouldn't invest too much energy in trying
to do a real "brisket" dish.

(Perhaps you got one of those "briskettes" that I see folks posting
about from time to time.)

Bob

yetanotherBob said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

On the spur of the moment earlier today, I bought a package "beef
brisket flat boneless" at my local grocery store (1.77# @ $2.29/lb,
total US$4.05) labeled with an orange "special today" sticker (sell by
date is 12/4/2007). At first, I thought it was a flank steak when I saw
it, although a bit thicker than usual.

If you had bought this cut and size of meat, how would you prepare/cook
it, especially since it's winter and grilling/bbq-ing outside, or
indoors, is not an option. In addition, would it be possible or even
more efficient to use the toaster-oven instead of the full-sized natural
gas stove-oven? This brisket is rather small. TIA.

Sky

You could grind/chop it up for hamburgers with good effect, or you could
use it in chili or stew, also with good results.

With a brisket that small, I wouldn't invest too much energy in trying
to do a real "brisket" dish.

(Perhaps you got one of those "briskettes" that I see folks posting
about from time to time.)

Bob

I have no clue about the "briskettes". Thanks for the suggestion to
grind the meat - not a bad idea. To me, the cut reminded me of a flank
steak than anything else when I first glanced at the package, then I
read the label and saw 'brisket" and noticed the subtle difference. I
think the typical pot-roast method will be the way to go.

Sky
--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

In article <[email hidden]>,

Sky said:

On the spur of the moment earlier today, I bought a package "beef
brisket flat boneless" at my local grocery store (1.77# @ $2.29/lb,
total US$4.05) labeled with an orange "special today" sticker (sell by
date is 12/4/2007). At first, I thought it was a flank steak when I saw
it, although a bit thicker than usual.

If you had bought this cut and size of meat, how would you prepare/cook
it, especially since it's winter and grilling/bbq-ing outside, or
indoors, is not an option. In addition, would it be possible or even
more efficient to use the toaster-oven instead of the full-sized natural
gas stove-oven? This brisket is rather small. TIA.

Personally, I'd dice it up and turn it into stew.

Miche

--
Electricians do it in three phases

The message <[email hidden]>
from Sky <[email hidden]> contains these words:

Quoted message said:

On the spur of the moment earlier today, I bought a package "beef
brisket flat boneless" at my local grocery store (1.77# @ $2.29/lb,
total US$4.05) labeled with an orange "special today" sticker (sell by
date is 12/4/2007). At first, I thought it was a flank steak when I saw
it, although a bit thicker than usual.

Quoted message said:

If you had bought this cut and size of meat, how would you prepare/cook
it,

Sweat plenty of sliced carrots herbs and a fresh onion in a heavy
casserole, then flour the meat and seal and brown it in the pot .Cover
in beef stock, bring to a simmer, and coverwith lid. Gently braise it in
the oven at a low temp for a couple of hours or until tender.Check
seasoning midway.

Janet.

The message <[email hidden]>
from Sky <[email hidden]> contains these words:

Hm, I wonder if it's suitable for

Quoted message said:

a stir-fry kind of thing if thinly cut and well marinated? Probably not

Definitely not; it will just be stringy and tough.

Janet

Janet Baraclough said:

The message <[email hidden]>
from Sky <[email hidden]> contains these words:

Hm, I wonder if it's suitable for

Quoted message said:

a stir-fry kind of thing if thinly cut and well marinated? Probably not

Definitely not; it will just be stringy and tough.

Janet

That's what I thought. Oh well, wishful thinking and all that.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Janet Baraclough said:

The message <[email hidden]>
from Sky <[email hidden]> contains these words:

Quoted message said:

On the spur of the moment earlier today, I bought a package "beef
brisket flat boneless" at my local grocery store (1.77# @ $2.29/lb,
total US$4.05) labeled with an orange "special today" sticker (sell by
date is 12/4/2007). At first, I thought it was a flank steak when I saw
it, although a bit thicker than usual.

Quoted message said:

If you had bought this cut and size of meat, how would you prepare/cook
it,

Sweat plenty of sliced carrots herbs and a fresh onion in a heavy
casserole, then flour the meat and seal and brown it in the pot .Cover
in beef stock, bring to a simmer, and coverwith lid. Gently braise it in
the oven at a low temp for a couple of hours or until tender.Check
seasoning midway.

Janet.

Thanks for the suggestion. Sort of what I had in mind after the
previous responses too. Typical pot-roast approach, which makes sense
considering the cut of beef.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Miche said:

In article <[email hidden]>,

Sky said:

On the spur of the moment earlier today, I bought a package "beef
brisket flat boneless" at my local grocery store (1.77# @ $2.29/lb,
total US$4.05) labeled with an orange "special today" sticker (sell by
date is 12/4/2007). At first, I thought it was a flank steak when I saw
it, although a bit thicker than usual.

If you had bought this cut and size of meat, how would you prepare/cook
it, especially since it's winter and grilling/bbq-ing outside, or
indoors, is not an option. In addition, would it be possible or even
more efficient to use the toaster-oven instead of the full-sized natural
gas stove-oven? This brisket is rather small. TIA.

Personally, I'd dice it up and turn it into stew.

Miche

--
Electricians do it in three phases

Thanks for the suggestion. Makes sense - that's what pot-roast is.
Stew. I'll probably go the 'beef burgundy' route perhaps. Shish-kebob
sure won't work (sigh).

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Sky said:

On the spur of the moment earlier today, I bought a package "beef
brisket flat boneless" at my local grocery store (1.77# @ $2.29/lb,
total US$4.05) labeled with an orange "special today" sticker (sell by
date is 12/4/2007). At first, I thought it was a flank steak when I saw
it, although a bit thicker than usual.

If you had bought this cut and size of meat, how would you prepare/cook
it, especially since it's winter and grilling/bbq-ing outside, or
indoors, is not an option. In addition, would it be possible or even
more efficient to use the toaster-oven instead of the full-sized natural
gas stove-oven? This brisket is rather small. TIA.

Sky

I use the flat cut of brisket as a pot roast. I do it in the slow
cooker, but your piece is so small it would shrink to nothing.

My mother used to do a small brisket in the oven. She would put sliced
onion over the top and sprinkle it liberally with garlic powder and
paprika, pour a little water or beef broth over it, wrap the whole thing
in doubled heavy-duty foil and bake at 350 for about an hour or until it
was tender.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

JoeSpareBedroom said:

Not good for BBQ, <snip>

Try telling that to a Texan. Brisket IS barbecue here.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life