1.4 lbs / 1 inch thick
Usually I slow roast in the oven with a bit of water, salt, pepper, onion — meant to taste like deli sandwich brisket. Thinking it would be better to crockpot this one.
Would you fully submerge in the crockpot or just to the top of the cut? Would you leave it whole or cut it in chunks?
It doesn’t need to be sandwich style. Any recommendations in general for how you’d prepare this teeny cut? Open to all cuisines and preparations. Mostly concerned about the meat overcooking before any of the fat and connective tissue can breakdown since it’s so thin.
by Soup-Mother5709
10 Comments
Straight in the bin. Due to the symbol of international fuckwittery on it.
That almost doesn’t even look like brisket. But if your worried about overcooking it, if suggest marinating it overnight in a mildly acidic marinade. Bulgogi style or any style carne asada marinade would be good. Even Mississippi pot roast recipe would work, with the pepperoncini juices would help break down some of the proteins and connective tissues before becoming overcooked and dry.
Flank steak marinades would be good to look at. Also try and remove as much silverskin as possible before cooking.
Me personally, I would make a marinade with rice wine vinegar, soy sauce(I use tamari), white pepper, black pepper, salt, garlic, the onions in there too, worcestershire sauce or fish sauce, smoked paprika, lime or lemon juice, rosemary and slices of any type of orange available, and horseradish. I don’t have measurements, I usually just eyeball it.
Marinate for 24 hrs, then toss it all in the crock pot with enough bone broth to just barely come halfway up and cook on low, with more onions. Check it after 4 hrs and flip if still a not to your preferred doneness, then check every hour or 2 until its the way you like it. At hour 5, I would shift the lid a bit and let out some moisture and let the juices cook down a bit. Or if I don’t do that, I take all the liquids later and cook them down in a saucepan and make a nice thick sauce.
Throw it in a slow cooker with a cup of pinto beans and some water or beef broth….good stuff.
I’m not a meat expert!
However, I *always* want this preparation and I wonder if it would work out ok if you cook it in the slow cooker (to retain a little more moisture).
https://www.foodnetwork.com/recipes/ree-drummond/tangy-tomato-brisket-recipe-3381640
Honestly it kind of looks like flank steak to me
Braised
Marinade in something acidic, cut against the grain.
Crock pot barbecoa. Cut it across the grain into strips. Rub it with salt, pepper, oregano, coriander, sage, pinch of cumin, pinch of smoked paprika. Dice a white onion, mince a whole bulb of garlic. Throw it all into the pot with a can of diced tomatoes and a splash of burnt coffee. I also toss everything in green chile, but I know that isn’t widely available, and not everyone likes their food spicy. Use what you want, though that goes for the whole bang. Cook on low for 8 hours. It’s amazing.
This makes for a decent slow cooker bbq-style 3lb brisket. Since yours is about half the size, cut the measurements in half.
**Rub mixture** (combine this in advance and set aside):
* 1 tablespoon dried thyme leaves
* 1 tablespoon paprika
* 2 teaspoons freshly ground black pepper
* 2 teaspoons salt
* 1 teaspoon onion powder
* 1/2 teaspoon garlic powder
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon ground cumin
**Other stuff:**
* 3 pounds beef brisket, trimmed of fat
* 1/2 teaspoon liquid smoke flavoring
* 2 tablespoons Worcestershire sauce
* 1 1/2 cups barbeque sauce
**Instruction**:
1. Massage brisket all over with liquid smoke, then rub brisket with spice mixture.
2. Pour Worcestershire and barbeque sauces into a slow cooker; place beef on top. Cover, and cook on LOW 8 to 10 hours, until fork tender
It’s navel not brisket. I mean it’s the part to the immediate rest of the flat. So the distinction is purely a social construct.