What to do with an elderly brisket especially re: salt beef?
Discussion
I'm not normally in the habit of buying meat from supermarkets, but I was in Morrisons yesterday to get loadsa booze and I happened to notice that there were great big expiring briskets for almost nothing so I got one thinking I would make salt beef... I had in my head that you would just stick it in the slow cooker with salt and bay leaves and that would be that.
What I now see on googling salt beef recipes is to do it right you're meant to brine the beef for a week or so before cooking it. But this brisket was only so cheap as to be almost free because it was about to expire.
So am I better brining it anyway for a week on the assumption that salt will kill any lurgy inside the beef, or should I take heed of the yellow label and stick it in the slow cooker per my original plan and the result will be good enough? And what other possibilities may there be?
What I now see on googling salt beef recipes is to do it right you're meant to brine the beef for a week or so before cooking it. But this brisket was only so cheap as to be almost free because it was about to expire.
So am I better brining it anyway for a week on the assumption that salt will kill any lurgy inside the beef, or should I take heed of the yellow label and stick it in the slow cooker per my original plan and the result will be good enough? And what other possibilities may there be?
fttm said:
Somewhatfoolish said:
It's brining, will update in a week
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