It goes on sale once a year, so its cheaper than ground beef. I have 17 pounds of it! I made a wonderful stew out of some trimmings. I have a chunk of the deckle end left, plus all the fat trimmings.
love any ideas, I like all types of cuisines from Mexican to curry!
TIA
by GrumpyOldBear1968
11 Comments
Make Sausage
[this recipe](https://themodernproper.com/brisket) for a braised brisket turned out extremely well last time I tried it…was honestly the most tender brisket I have had
I’m not against putting brisket through a meat grinder to use for chili, or if using it for burgers, I’ve always had good luck grinding it with some chuck
Braised brisket 👌
Taiwanese or Chinese red braised beef noodle soup. Or quarter it up, freeze it slightly, and slice into 1/16in slices and use for delicious Korean bbq lol
Burnt ends
Its great in a slow cooker. Stew, shredded with various sauces…
Do you have the ability to brine it? If so brine it for a week. Then remove it from the brine. Rub it with ground coriander and pepper. Put the brisket in a a pan, covered, and put into an oven preheated to 220 degrees when you wake up in the morning. By the time you come home you will have dinner.
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Brisket burgers are one of the tiny luxuries that make life worth living.
Use the fat trimmings for tallow. For what I’m assuming we BBq nerds call the point aka the deckle end. You have enough to try all the recipes laid out. I personally confit the Mohawk in a tradition bbq trim. And my wife likes to make taquitos out of the rich fatty shredded meat. Always a crowd pleaser.
Also with the tallow, roasted potatoes and sear your steaks with it. A+
Wrap it in parchment paper and then in tinfoil, 16 hours at 225° F., then 45 minutes at 450° for a crust. You got this. This really works.