/ck/ - Food & Cooking

[Anonymous No.18315957]

Just bought this thing for $4 a pound.
I don't have a grill/smoker.
What can I make with it?

[Anonymous No.18315973]

jerky!

[Anonymous No.18316048]

>>18315957
my buddy in florida just did too. what store? it was marked down like $75

[Anonymous No.18316113]

>this thing
>file.png
>intentionally resizes image to make the label unreadable
I've worked with guys who'd been in the industry for 40 and couldn't identify what cut of meat was in a vacuum bag even when they're the one who wrote the fucking menu. OP is being a fag.

[Anonymous No.18317605]

>>18316113
Pretty obvious it is whole beef brisket m80

[Anonymous No.18317609]

>>18315957
Beef and noodles and cum

[Anonymous No.18317611]

you can do brisket in the oven too, OP

[Anonymous No.18317618]

You can do brisket low and slow in the oven just fine, you just don't get the smoky taste. The process is mostly the same - dry rub, cook on a rack uncovered for a few hours, then wrap and continue until all that connective tissue melts into floppy delight.

Also works fine in a braise.

[Anonymous No.18317632]

>>18315957
braise it in a beef stew. cut it into portions and freeze.

[Anonymous No.18318164]

>>18315957
slowcooker stew

[Anonymous No.18318279]

>>18315957
Braised brisket can be awesome. Season and sear it, saute some carrot, celery, and onion until tender, add garlic and rough diced tomato until muted smell, add a little red wine and cook down until dry looking, put beef back in with some beef stock, a couple prunes, a few leaves of sage, a half bay leaf, and a stick of cinnamon. Flip it over every hour or so or just baste frequently if you can't be assed to be careful enough to not tear it apart or slop stuff everywhere when flipping. Tent the brisket with foil while it rests in a warm spot. Strain the juice and reduce it until it thickens up. It takes a while, but just keep going on medium heat until it starts to foam up. Slice brisket and drizzle some sauce over it.
It's also wonderful to add to ground mixes, but that's a waste of a nice cut. For leftovers: stuffed pasta, sandwiches, stew, tacos, whatever.

[Anonymous No.18318300]

>>18318279
You'll likely have to skim off quite a bit of rendered fat before reducing the sauce, since it's a prime and naturally fatty cut, but you can emulsify a lot of it into the ending sauce if you're careful about it. Can reserve it for some ugly, but really tasty potato dishes and stuff like that later.

[Anonymous No.18318465]

>>18315957
corned beef now fuck off

[Anonymous No.18318955]

>>18315957
Pastrami

[Anonymous No.18318956]

>>18315957
I grind it into beef chorizo, regular ground beef, and I use it in chunks for stew, chili, stroganoff.

[Anonymous No.18319026]

>>18318956
Do you actually make beef Chorizo? How do you do it? Do you need some special equipment or something?

[Anonymous No.18319622]

>raw brisket $3.50 per pound
>cooked skyrockets to $18 per pound
I get the upcharge but ain't this too much?

[Anonymous No.18319660]

>>18319622
no. do you have a smoker to cook a brisket for 8 hours?

[Anonymous No.18319665]

>>18315957
slice it thin and use for stir fries, sandwiches

[Anonymous No.18319669]

>>18318955
Came here to say this. Obtaining the brisket is the hard part. Look up any YouTube video to learn the easy part.

[Anonymous No.18320337]

>>18315957
>I don't have a grill/smoker.
that it?

[Anonymous No.18320689]

I would cut it into portions, maybe 4-5, then make a curry, a stew, braise it Chinese style, beef bourguignon, lots of things you could do