Hey there, I thought I’d treat myself to a lump of beef for our Sunday lunch, I picked up a different cut that what I usually grab, does anyone have any tips on roasting it? Any help would be appreciated
by Mrbump1911
2 Comments
PmurTdlanoD45-47
Slow cooker with just salt and pepper or the same on a pellet grill, offset if you have one? Never going to get brisket results of a us brisket, but with some cracking gravy, that shredded will do mozzas proud! (Yanks thinks wtf does that mean)
Timsauni
I tried this from a recipe that I can’t find. First, sear the fat side on a hot Dutch oven or something that is oven safe. Get a good hard sear on all sides, but definitely the fat side. Take out the beef and sautéed in the same pan with some olive oil chopped onions, garlic, and celery. Deglaze everything with half a cup of red wine or beef stock. Put in some large chunks of carrots and potatoes. Put the beef on top of the vegetables and bake at 350 F covered with foil until the degree of doneness that you like. Before serving you can crank up the heat to 450 for 20 minutes to get the fat browned again. Be warned though, brisket is a tough cut, so it will be chewy until about 205f, which is what I cooked ours to. If you don’t mind well done beef, the flavor is delicious. Also, the more onions you used the more it will taste like French onion soup, which we like and it’s like a natural gravy. It’ll be more like pot roast at 205 than roast beef, but if you like the chew, medium doneness, sliced thinly should be fine. Good luck and update us with pics when you’re done!
2 Comments
Slow cooker with just salt and pepper or the same on a pellet grill, offset if you have one?
Never going to get brisket results of a us brisket, but with some cracking gravy, that shredded will do mozzas proud! (Yanks thinks wtf does that mean)
I tried this from a recipe that I can’t find. First, sear the fat side on a hot Dutch oven or something that is oven safe. Get a good hard sear on all sides, but definitely the fat side. Take out the beef and sautéed in the same pan with some olive oil chopped onions, garlic, and celery. Deglaze everything with half a cup of red wine or beef stock. Put in some large chunks of carrots and potatoes. Put the beef on top of the vegetables and bake at 350 F covered with foil until the degree of doneness that you like. Before serving you can crank up the heat to 450 for 20 minutes to get the fat browned again. Be warned though, brisket is a tough cut, so it will be chewy until about 205f, which is what I cooked ours to. If you don’t mind well done beef, the flavor is delicious. Also, the more onions you used the more it will taste like French onion soup, which we like and it’s like a natural gravy. It’ll be more like pot roast at 205 than roast beef, but if you like the chew, medium doneness, sliced thinly should be fine. Good luck and update us with pics when you’re done!