More tender than Bubbe used to make.
A browse through #marketfriday posts hosted by @dswigle brought me up against a photo by @old-guy-photos of a St Patrick's Day dinner of beef and vegetables.
Once seen, it lingered in my memory, and I happened across a beef brisket joint in the chiller cupboard of my local Co-op, nestling among the chickens.
Brisket is a cut from the breast or lower chest of beef (with the bones left in, it's known as short ribs) This area of the body supports 60% of the body weight of standing or moving cattle and has a large amount of connective tissue - it needs careful, slow, cooking to tenderise it. It's the most popular cut for corned beef, which can be spiced and smoked to make pastrami (more favourites of mine - I love corned beef hash and a nice pastrami sandwich).
This recipe produces a sweet smoky onion gravy and beautifully tender meat. I used honey instead of brown sugar and, if I made it again, I'd go easy on the honey and the ketchup. We had it with mashed potatoes and fresh steamed vegetables, perfect with thick slices of the rich meat and gravy.
The dish reminded me of Pepperpot. Popular in the Caribbean and introduced to me by friends from Guyana, Pepperpot is flavoured with cinnamon and cassareep and hot peppers.
The next day, I diced the remaining meat and added hot chilli flakes to the gravy. We had it with white rice, re-fried beans, Moroccan sweet and spicy carrots and yoghurt. A wonderful combination of flavours and textures!
You get a lot for your money with brisket and this recipe is one I would keep for the next family gathering where you want to have a big generous pot on the table. It would be good with roast potatoes as well as mashed or cooked alongside the meat with other root vegetables.
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Thanks for the lesson @shanibeer and correct about cooking ribs, if not done correctly the meat can actually very tough, we also use the honey.
If the meat is shredded a little it makes a very nice ragu sauce for pasta I've discovered. You can get a lot from this recipe!
Oh yes great idea @shanibeer you are right.
Ooo that looks good. Can you send some up north for us?
As soon as it's possible with a 3D printer 😊
That brisket looks mouth-watering. I cook brisket in my smoker whenever I cook it. It takes 8 hours to smoke and a lot of preparation to trim and season. I like this method as an alternative. Thanks for sharing.
Yes, it needs a little time at the beginning to caramelise the onions, but then you can leave it be until you are ready to eat. Mm ... a smoker ... maybe I could have one of those when I've finished clearing the garage ...
That looks delicious! Definitely saving the recipe. Thanks for sharing it.
Plus easy and doesn't take long to prepare - and quite forgiving, you don't have to eat it immediately!
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I'm considering buying a slow cooker - they're not common in Germany, I don't know anyone to ask about it.
We have had a few over the years. The latest can be set to run for a number of hours then it drops to warm so the cooked food doesn't get cold. We make a lot of pulled pork or roasts in ours. It takes a while to cook anything but it usually turns out very good and moist.
I bought a very simple compact one as I have a tiny kitchen. It has a simple knob with three settings - low, high and keep warm - but there are wonderful ones with delayed start, timed cooking etc. I have found it very useful, especially when it has been hot in the summer and you don't want to put the oven on.
That brisket looks tasty. I smoked one a couple years ago that turned out wonderful, and fall apart. I should probably do that again soon.
Oh yes, please post about it if you do! I'm interested in learning about smoking.
Hey now, are you will to share? :-D
Always! I love it when you put food on the table and everyone's face lights up! This went down a treat, thank you for the inspiration 😊😊😊😊
@shanibeer, why don't you open a restaurant?
Hehe, I love cooking for my family and friends but not for the world!
This post contained some typos in its mentions that have been corrected in less than a day. Thank you for your quick edit !
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