Advice request: What to do with a random Brisket lump?

acolle · December 2020

My wife and I picked up a mixed box from a local whole animal butcher. Felt is was a score at a discounted price for fresh local product. 4 big spicy Italian sausages, brick a ground beef, 2 pork chops and a 3 lb cut of brisket. The Brisket does not look like an obvious flat or point. Hard to identify where it came from as the marble is minimal and the fat is mostly removed. It's just a vacuum packed lump of flesh. Tasty looking flesh. Anyhow...

Ideas on how to tackle this one? We're smoked out right now. So we're think a slow roast or braise...

What would you do?

saluki2007 · December 2020

You could make burgers with it or chili.

theyolksonyou · December 2020

Chili for the win

acolle · December 2020

theyolksonyou said:

Chili for the win

We just did brisket cowboy beans last week... But we may need to go again.

Foghorn · December 2020

Or braise it. Like in most oven recipes.
Or like this.

https://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1

alaskanassasin · December 2020

If it’s lean you could make a bunch of jerky

GrateEggspectations · December 2020

Since you say it’s lean and also a bit of a mystery cut, I think I’d sous vide or Instant Potting it.

This is a great recipe. I usually shred the beef and then make Asian-themed sandwiches. https://www.epicurious.com/recipes/food/views/instant-pot-korean-chile-braised-brisket-and-kimchi-coleslaw-melissa-clark

acolle · December 2020

GrateEggspectations said:

Since you say it’s lean and also a bit of a mystery cut, I think I’d sous vide or Instant Potting it.

This is a great recipe. I usually shred the beef and then make Asian-themed sandwiches. https://www.epicurious.com/recipes/food/views/instant-pot-korean-chile-braised-brisket-and-kimchi-coleslaw-melissa-clark

We have a winner. Thank you for the recommendation. We might need some advice on those sandwiches for the leftovers. Cheers!

RyanStl · December 2020

I liked the chili idea.

GrateEggspectations · December 2020

acolle said:

GrateEggspectations said:

Since you say it’s lean and also a bit of a mystery cut, I think I’d sous vide or Instant Potting it.

This is a great recipe. I usually shred the beef and then make Asian-themed sandwiches. https://www.epicurious.com/recipes/food/views/instant-pot-korean-chile-braised-brisket-and-kimchi-coleslaw-melissa-clark

We have a winner. Thank you for the recommendation. We might need some advice on those sandwiches for the leftovers. Cheers!

Sure. Feel free to PM me if you’d like me to walk you through my experience. Note that I’ve made the recipe several times - sometimes with Gochujang and sometimes with Stiracha. Even though I anticipated liking the Gochujang better, I think I’ve actually preferred the Sriracha. Also, I tend to boil and reduce the sauce. Otherwise, it tends to be on the liquidy side.

Advice request: What to do with a random Brisket lump?

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