What cut of beef is this?
Discussion
chuck or blade possibly...
Or at least it seems like it once I went off to compare on here:
http://www.channel4.com/4food/how-to/how-to-do-mea...
Or at least it seems like it once I went off to compare on here:
http://www.channel4.com/4food/how-to/how-to-do-mea...
calibrax said:
If so the butcher did an excellent job of cleaning it.calibrax said:
I'd do it in a slow cooker for 10 hours, with a mirepoix of celery, carrot & onion, some beef stock/red wine, crushed garlic, tomato puree, a bay leaf and some mixed herbs. Perhaps a dash of Worcestershire sauce and some anchovies (for the umami).
^^^ That.Set the meat on its 'bed' of sweated-off veg in the slow cooker, and add liquid to 1/3 of the way up the meat.
giblet said:
Sounds nice. Guessing theres no point attempting to smoke it in a Weber kettle? Thats the reason why I tried to buy some sodding brisket in the first place!
You could, but with so little fat on it there's a risk of it drying out. You could marinade it overnight, then smoke it for a few hours, then put it in the slow cooker to finish off? But personally I'd save the smoking until I had one with a really good cap of fat to help protect the meat.I should have listened to you Calibrax! I ended up having a stab at cooking it in the kettle.
prepped
done
Didn't work well as I mucked up on both the rub and cooking times. It was far too dry due to a combination of a lack of fat on the meat and leaving it on the bbq too long as I had to go to work later on in the day. I had injected it with beef broth prior and during cooking in an attempt to keep it moist but that didn't help.
Ah well, at least the smoke ring looks semi decent!
prepped
done
Didn't work well as I mucked up on both the rub and cooking times. It was far too dry due to a combination of a lack of fat on the meat and leaving it on the bbq too long as I had to go to work later on in the day. I had injected it with beef broth prior and during cooking in an attempt to keep it moist but that didn't help.
Ah well, at least the smoke ring looks semi decent!
Ah well, I'm sure next time you'll crack it. Excellent smoke ring though!
Incidentally, when I do brisket I also spray it with apple juice from time to time. The acidity of the juice breaks down the tougher bits of meat, and it also helps to prevent it drying out. Plus, I have a water tray filled with beer under the meat, which keeps moisture levels up and gives extra flavour too.
Incidentally, when I do brisket I also spray it with apple juice from time to time. The acidity of the juice breaks down the tougher bits of meat, and it also helps to prevent it drying out. Plus, I have a water tray filled with beer under the meat, which keeps moisture levels up and gives extra flavour too.
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