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  #51 (permalink)  
Old 08-09-2002, 10:51 AM
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shelly9963

yes, there is something else in it and ws wondering the same thing..... what it is.........

I have emailed my sil. as soon as I find out I will pass it along

I' m going to go ahead and try the roast........ it couldn't turn out to be any worse than the one I threw out
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  #52 (permalink)  
Old 08-10-2002, 04:27 PM
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Brisket

Silly question - What's a brisket like? Beef? Corned Beef? Pork?
Never had one. At 1.00 per pound I'd be willing to give it a try!
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  #53 (permalink)  
Old 08-11-2002, 02:36 PM
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Brisket is a cut of beef - not sure from where. It is NOT corned beef - big difference. I find it to be similiar to a roast but I am definitely no expert. Like you, when I can find something for a buck or less a pound I try to find ways to make something with it. Our grocery budget is too tight for high dollar meats - we save that for rare occasions.

You could probably ask a meat cutter at the grocery store to find out more about it, or probably the internet if you looked hard enough for it. I'm not real sure I want to know what part of the cow it comes from though...

Shelly
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Old 08-11-2002, 03:31 PM
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Hi Y'all..

Brisket comes from the top of the front legs of the cattle.
It's the same cut that is used for corned beef...only this is fresh,
not brined....(cured).....Brisket
Brisket area meat is a versatile cut of meat for slow cooking. It's an especially popular cut of meat for barbequing. You will see brisket used in barbeques in Texas and other Southern States. Brisket meat is pickled for corned beef.
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Last edited by Jeannie; 08-11-2002 at 03:38 PM.
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Old 08-11-2002, 04:00 PM
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brisket

Sounds like a winner to me

I'll keep my eye out for it on sale in the newspaper and I'll check websites for recipes.

Have a good night!
Nan
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Old 08-11-2002, 04:37 PM
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Here is the very best oven brisket recipe I've ever found..and it's from the texas beef org.
We have been lucky enough to find brisket on sale for 39 cents a lb...yes I said 39 cents!.

I am typing it just as it appears, with my notes attached..... *s*

Texas Oven Brisket
This is an absolutely wonderful way to cook brisket. The result is tender, succulent and flavorful. And it's practically foolproof. The wonderful aroma will fill your house and make you, and anyone else who comes along, impatient for it to get done.

Ingredients and Notes follow

* 4 to 6 lb. Fresh beef brisket, trimmed
* 1 C Barbecue sauce (your favorite) [ I use KC Masterpiece original]
* C Worcestershire sauce
* C Liquid smoke (Colgin's is best) [ I don't use because KC Masterpiece has just the right amount of smokey taste for me.....If you really like extra smokey then use it]
* 1 T Garlic powder
* 2 t Celery salt
* 2 t Lemon pepper
* 1 t Salt
* 1 C Chopped onion
* C Water

Directions:

Preheat oven to 275-300 F.-

In a large Pyrex baking dish, thoroughly mix all ingredients for sauce. Put the brisket in the baking dish, and turn it over once to coat it with the sauce. Seal the dish with heavy-duty aluminum foil.

Bake at 275F for 5 to 6 hours. Remove from oven and allow to stand for 1 hour before slicing. Slice across the grain, and serve with sauce. Makes 8 to 10 servings.

Notes:
This recipe works well with a 5- to 6-pound brisket. Be sure to use a Pyrex baking dish, a corning ware or very heavy metal pan.
I made a 4 lb one cooked for 5 hrs.......served with Bush's country baked beans, Niblets corn, and home made coleslaw..( 1 pkg of
chopped cabbage..red and green with carrot, some Hidden Valley ranch Coleslaw dressing thinned a little with pineapple juice....about 3 tablespoons per half bottle or so)

I heated left overs in a pan covered with foil...at 300 degrees or so.....about 1 1/2 hrs til hot.....remember it's cold from the refrigerator.... and it was as good as the first time served.
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Old 08-11-2002, 06:12 PM
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Where do you find a 5 lb brisket? I always see large ones. Mine was 12 lb. It worked out fine though, because I cut it in half & used Shelley's recipe in the crockpot & my sister's in the oven.
The only bad thing with that was we wanted both for dinner that night (and fitting it all in the fridge.) For several days since, I haven't had to worry much about what's for supper.
John 11:5a
MKS
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Old 08-11-2002, 06:18 PM
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Oh, jeannie, it may take me a while to find out about the apple butter & little smokies. That one may have been just the apple butter, but I'll check with relatives.
MKS
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Old 08-11-2002, 07:03 PM
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HI MKS....

I always buy a whole brisket, they are cryo-vac packed.
I buy one about 10 lbs...no larger than 12...and cut it in
either 2 or 3 pieces depending on what size I want.

It does have to be trimmed especially if you are going to bake it...
however, I trim it lightly if I am going to grill it.

I prefer the recipe I posted.....it works well, it's delicious and I have never had a complaint, in fact, one of the former president's chef, always made it in the oven.....*grinning* and no one knew...

You can make it in a crock pot..... on the grill...or bake it....
I've made it all three ways and we all prefer the baked... *s*

Jeannie
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  #60 (permalink)  
Old 08-12-2002, 03:46 AM
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Brisket

Jeannie - recipe sounds delicious. Can't wait to try it.

Nan
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