Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
English Style Brisket
Options
notaclownquestion
Posts: 9
I just went to my local butcher and he sold me on what he calls an english style brisket. Its rolled up and tied already. Anyone ever heard of this? I want to do it tomorrow, but do I cut the ties and then cook it as normal or do I leave it rolled up and try it that way?
Comments
-
It is a pot roast. I think it's just the flat. My grandmothers made them on Sundays with the pan sauce with cream
http://www.deliaonline.com/recipes/main-ingredient/meat/beef/english-pot-roast.html
Steve
Caledon, ON
-
the english butcher usually ties the corned briskets that way here, i cook them low and slow for pastrami, i leave them tied and the round slices fit the roll better. would be interesting to cook a thin flat that way to see if it stays more moist.
fukahwee maineyou can lead a fish to water but you can not make him drink it
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum