J-BAR #18287 Posted May 22, 2019 Posted May 22, 2019 We buy several corned beef briskets around St. Patrick’s day. The one we had in March was superb. My missus cooked another one for supper tonight and I was disappointed because it was tough to chew. What suggestions do you experts have for tenderizing corned beef brisket that has already been cooked snd sliced? Or is it unsalvagable?
Pat Riot Posted May 22, 2019 Posted May 22, 2019 What you have there is the next big high protein food fad...Corned Beef Jerky! I can see it now....TV commercials, jingles on the radio... ”Men, Women, do you need a pick me up at the gym? Low on energy in the afternoon? How about nutrition on those long hikes but everything tastes like cardboard and that jerky they sell at the sport shop tastes like meat flavored gym socks. Well J-Bar has the cure and you are gonna love it! Folks, try J-Bar’s Brisket Jerky! It’s the best. It has a corned beef flavor and texture that lasts and lasts. Get some today at all the fine stores. J-Bars Brisket Jerky! It’s whatcha need!”
Marshal Mo Hare, SASS #45984 Posted May 22, 2019 Posted May 22, 2019 Slice thin across the grain.. sammiches.
Subdeacon Joe Posted May 22, 2019 Posted May 22, 2019 22 minutes ago, J-BAR #18287 said: We buy several corned beef briskets around St. Patrick’s day. The one we had in March was superb. My missus cooked another one for supper tonight and I was disappointed because it was tough to chew. What suggestions do you experts have for tenderizing corned beef brisket that has already been cooked snd sliced? Or is it unsalvagable? Transcribed fom my wife's grandmothers handwritten cookbook:Mrs. Cosby's Corn Beef PattiesEditor's Note: Given the final product, I have to wonder if this was originally "Pasties" rather than "Patties" 2 Tablespoons butter ¼ cup chopped onion 2 tablespoons flour 1¼ cup chopped cooked corned beef 1½ cup canned tomatoes small amount black pepper Melt butter, add onions & cooked till tender add flour and blend - then tomatoes & corned beef bring to a boil, then simmer for about 10 minutes, stirring constantly. Make dough of - 2 c flour - 1 teasp baking powder, ½ t salt 6 Tablespoons shortening, 1 egg yolk slightly beaten, ⅓ cup milk - roll out ⅛ inch thick, cut into squares, line muffin tin, fill with mixture bring points together & bake in 20 minutes at 425°F. Serve with Bell Peppers, par boil 10 minutes halve & fill with lima beans & yellow corn. Serves 8
Wapaloosie73 Posted May 22, 2019 Posted May 22, 2019 https://www.google.com/amp/s/amp.thekitchn.com/6-ways-to-tenderize-a-tough-cut-of-meat-242488
T.J. Bones SASS# 75616 Posted May 22, 2019 Posted May 22, 2019 The solution to tough brisket is to use roast instead. Around here brisket has gotten really high due to the BBQ craze. We buy roast when it is on sale and cook it just like brisket. It is a way better cut of meat and cheaper too.
Pat Riot Posted May 22, 2019 Posted May 22, 2019 Hold up a sec...if you have the right sized punch you could make boolits, save a little money...You could win the match because the smell of corned beef in the air would distract fellow shooters. And for a bonus, the targets would still go “clang”!
Clay Mosby Posted May 22, 2019 Posted May 22, 2019 Run it through a coarse meat grinder, mix in mayo, chopped onion, chopped sweet pickle, a dash of brown mustard and salt and pepper to taste. Viola!! Corned beast sandwich spread.
J-BAR #18287 Posted May 22, 2019 Author Posted May 22, 2019 8 hours ago, Marshal Mo Hare, SASS #45984 said: Slice thin across the grain.. sammiches. It is cut cross- grain: learned to do that a long time ago. And I was looking forward to sandwiches using the leftovers, but this one is still too chewy. Chewy-I guess I have a Wooky brisket!
Charlie Harley, #14153 Posted May 22, 2019 Posted May 22, 2019 45 minutes ago, Clay Mosby said: Run it through a coarse meat grinder, mix in mayo, chopped onion, chopped sweet pickle, a dash of brown mustard and salt and pepper to taste. Viola!! Corned beast sandwich spread. Now this sounds tasty!
Noz Posted May 22, 2019 Posted May 22, 2019 24 minutes ago, J-BAR #18287 said: It is cut cross- grain: learned to do that a long time ago. And I was looking forward to sandwiches using the leftovers, but this one is still too chewy. Chewy-I guess I have a Wooky brisket! Wrap the left overs in foil. add a 1/4 cup of beer or any other liquid, wrap and seal tightly. Place in oven a lowest setting and forget it. I have let them go from 6 to 24 hours. Works
Yul Lose Posted May 22, 2019 Posted May 22, 2019 I’d put it in the crock pot with a little chicken or beef broth and let it cook on low until dinner time and it will be very tender and delicious.
Marshal Mo Hare, SASS #45984 Posted May 22, 2019 Posted May 22, 2019 Since it’s already cooked, I like Noz’ solution.
Marshal Mo Hare, SASS #45984 Posted May 22, 2019 Posted May 22, 2019 Or find an Irish wolfhound, he’ll love it.
J. Mark Flint #31954 LIFE Posted May 22, 2019 Posted May 22, 2019 2 hours ago, Yul Lose said: I’d put it in the crock pot with a little chicken or beef broth and let it cook on low until dinner time and it will be very tender and delicious. 2 hours ago, Outlaw Gambler said: Would cooking it in a pressure cooker work Listen to Noz. Pressure cooker and slow cooker will turn it to a mealy textured mess-it's not like we are British and need to eat boiled meats!
Yul Lose Posted May 22, 2019 Posted May 22, 2019 1 hour ago, J. Mark Flint #31954 LIFE said: Listen to Noz. Pressure cooker and slow cooker will turn it to a mealy textured mess-it's not like we are British and need to eat boiled meats! The slow cooker and Noz method ends up with the same result, I do it four or five times a year and it’s very tender brisket.
Pat Riot Posted May 22, 2019 Posted May 22, 2019 3 hours ago, Assassin said: Why does everyone ruin food with onions? Yeah! They need to add salt and pepper with the onions...plain onions ruin stuff
Capt. James H. Callahan Posted May 22, 2019 Posted May 22, 2019 5 hours ago, Assassin said: Why does everyone ruin food with onions? Whaaaat? I couldn't cook much of anything beside boiled eggs w/o onion and garlic. JHC
Subdeacon Joe Posted May 22, 2019 Posted May 22, 2019 15 minutes ago, Capt. James H. Callahan said: Whaaaat? I couldn't cook much of anything beside boiled eggs w/o onion and garlic. JHC You put onions and garlic in chocolate cake?
Marshal Mo Hare, SASS #45984 Posted May 22, 2019 Posted May 22, 2019 Don’t knock it till you’ve tried it
Colorado Coffinmaker Posted May 22, 2019 Posted May 22, 2019 J-BAR, I'm too old, cranky and cantankerous to put up with a chunk of rubber meat. Obviously, I don't even attempt to tenderize it. Pitch it out and start over.
J-BAR #18287 Posted May 23, 2019 Author Posted May 23, 2019 2 hours ago, Colorado Coffinmaker said: J-BAR, I'm too old, cranky and cantankerous to put up with a chunk of rubber meat. Obviously, I don't even attempt to tenderize it. Pitch it out and start over. There’s an Irish Setter across the street that may get a special treat! edit: That’s not Haiku But it’s the best I can do!
Sedalia Dave Posted May 23, 2019 Posted May 23, 2019 21 hours ago, Wapaloosie73 said: https://www.google.com/amp/s/amp.thekitchn.com/6-ways-to-tenderize-a-tough-cut-of-meat-242488 I use salt and a low and slow cooking temperature. I like to salt steaks at least 4 hours before cooking and a whole day when possible. For all cuts of beef I cook between 215 and 225 degrees F. I also cook pork ribs at this temperature. Low and slow allows the colligens in the meat to breakdown. For the most tender and juiciest beef cook until the internal temperature is 125 to 130 degrees F. Then remove from low heat and sear the outside over a very hot flame or iron skillet . After searing the internal temp will be 135 to 145 degrees F. Let rest 5 minutes on a warm covered plate before slicing.
Texas Lizard Posted May 23, 2019 Posted May 23, 2019 Slice it and give it to the dog...Then buy another one and cook slowly... Texas Lizard Only in the Air Force did I have tuff meat loaf....
J-BAR #18287 Posted May 23, 2019 Author Posted May 23, 2019 Brisket + beer + 6 hours on low in the Crockpot = delicious. Thanks to all, especially my evil twin.
Choctaw Jack Posted May 24, 2019 Posted May 24, 2019 If you are looking for tender brisket,buy the point half.More fat=more tender and more flavor.The flat portion has less fat but tends to be tougher.Either one should be cooked fat side up .Wrapping in foil with your choice of added liquid is a good idea ,as is the low and slow method .225 to 250 usually works well.
Subdeacon Joe Posted May 24, 2019 Posted May 24, 2019 1 hour ago, J-BAR #18287 said: Brisket + beer + 6 hours on low in the Crockpot = delicious. Thanks to all, especially my evil twin. A bit hard to tell from the photograph, but it looks like it wasn't cut across the grain. That will give you a tough chew.
JD Lud Posted May 24, 2019 Posted May 24, 2019 I read something one time that you want a certain side of the two briskets. The reasoning went that whenever the cows stood up that 90% of the time they stand up with one leg/side first and that side was supposed to be tougher from all the use.
Cheyenne Ranger, 48747L Posted May 24, 2019 Posted May 24, 2019 10 hours ago, JD Lud said: I read something one time that you want a certain side of the two briskets. The reasoning went that whenever the cows stood up that 90% of the time they stand up with one leg/side first and that side was supposed to be tougher from all the use. probably too late to ask the cow which side it got up on
Noz Posted May 24, 2019 Posted May 24, 2019 When briskets' price went through the roof I started buying 2" thick chuck roasts and I would smoke them for a while (doesn't seem to be any upper limit on time here) then wrap it in foil with-beer, orange juice, coke, doctor pepper, water, red wine- you choose and put it in the oven for an again unspecified length of time. Always good!
Recommended Posts
Archived
This topic is now archived and is closed to further replies.