What do I do with a whole beef brisket?

I just can't help it when they are on sale, but it's like 10 lbs of beef. I'm gonna corn part of it, but how can I cook the rest. Any suggestions, especially crock-pot style dishes?

but don't hide the meat in the broken furnace and lock yourself in the freezer during the process, cause once you get out you might forget about the meat in the furnace, which will really suck when your bald chubby landlord from downstairs fixes the furnace and you have to eat all that meat at once.

You can start off by browning it and adding chopped up onions, celery and carrots. Season with a few cloves, garlic thyme and a bay leaf, and some salt and pepper.

Cook it with the vegetables for a long time in liquid (water and a can of tomatoes) till it's tender and skim the fat occasionally.

In the end you can take the meat out and thicken the gravy with a little flour.

Serve with fat egg noodles.

You could also make a Saurbrauten. For that I'll refer you to the "Joy of Cooking" as I don't have the recipe memorized.

Then massage brisket with a nice, spicy Texas-style rub, and slow cook that puppy over mesquite for hours and hours.

Nirvana.

But I love a slow-cooked briskit. You can either do it on a barbecue grill or in the oven. I like to wrap it in lots of foil (several layers, in order to keep the juices in), marinade it in the foil, with Worcestershire and spices, and turn it over every 30 minutes or so. If you do it in the oven, go at a low temperature for a long time.

It makes a nice meal, with lots and lots of sandwiches to follow.

Have fun with it.

Bill brought one of these huge hunks o'meat home....We tried in on the grill, but I don't think we cooked it low enough, and we didn't wrap it in the foil, which sounds like it would help keep it moist.

Thanks!

Sounds like foil is the answer, and maybe just stickin to oven roasting.

Even with one burner turned to low, the top rack hits over 300, so I'm probably stuck with the oven. I'll have to try the foil thing. The briskets I've made before tend to be way too dry. I expect them to fall apart like a pork butt.

it will melt in your mouth with a homemade BBQ sauce
...Yum Yum , my mouth is watering .

now leave me alone

:evilgrin::bounce:

Preheat oven to 450. Rub it with spices and salt. Double wrap it in aluminum foil then place it in a covered roasting pan. Leave it in the very hot oven for 10 minutes then turn the temperature down to 225 and cook it for around 45 minutes a pound. Check it when it should be about 2/3 the way done to be sure that it didn’t cook too fast. It will end up very tender. Serve pulled within barbeque sauce or sliced with the sauce on the side.

We cut it into three pieces last time, and corned what we thought was the first cut......but that whole thing with the different cuts was a little confusing....

But when I did, I would boil it with cabbage.

I'm interested.

Anyway, once you do that, my favorite way of making corned beef is slow-cooking for hours in a Weber or a smoked after coating the beef in maple syrup.

You can also just boil chunks of it for a long time. Asian groceries sell packets of boiling spices, big chunks of things like star anise and other ingredients of five spice. Once the water comes to a boil, wait 5-10 minutes, pour the water out and refill with fresh water. Chinese also boil beef with chunks of daikon radish -- I highly recommend it if you haven't tried it. It's like a beef stew -- very easy.

Or you can alway take a chunk, cut it into small bite-sized pieces, and fry it with vegetables.

http://www.zenreich.com/ZenWeb/cornedbeef.htm

I've corned them a couple times. They taste pretty good, not quite like store bought ones, but the store bought ones are really loaded with lotsa stuff we don't really want.

As the recipe mentions, the meat doesn't stay pink if you don't use saltpeter, but I care more about taste than color.

At times in particular order and at other times not.....

....#1 - Her briskett!!!!!!

You will need to purchase a package of onionsoup mix and a can of whole cranberries.

I usually put it into a small covered roasting pan or casserole dish.

Add the canned cranberries and soup mix.

I sometimes add extra sliced onions and fresh cranberries at this time.

You will want to slow-cook this badboy just as Timefortruth suggested in post #7.

I add potatoes and carrots during the last 45 minutes of baking.

When serving I remove the briskett to a carving board, allow it to cool slightly (5/10 minutes or so) and then slice against the grain.

When done slicing I place the meat in a serving dish and place the vegetables along side the meat.

I seperate and discard the beef fat from the remaining contents of the roaster and then pour this broth and cranberry/onion mixture over the meat and vegetables.

Serve. MMMMMMMMMMMMMMMmmmmmmmmmmmmmmMMMmmmmmm!!!!!!

.....#2 - She lives over 1000 miles away!

1 Slice it up, freeze it and cook as you need/want it.

2 Send about half of it to me in Maine! I'll find something to do with it!;-)

Naked Gun style

If it is real tender, I like to dice and shred the meat, add onions, green pepper, spices, cheese (of your choice- I like peper jack) and a little bit of mayo. Mix it up and toast in the oven on a roll till the cheese melts. :9

I'm beginning to think we've just been cooking it too little though. We'll give it a good 6-7 hours today, in foil or a cooking bag, at 250, and see what happens tonight:).

I hope it works. Good luck.

BTW- I had a nice time in Frisco. Very pretty little town.

I hope it wasn't too cold up there while you were in Colorado!

You want to do it in a smoker with the firebox off to the side; get a slow fire going.

Keep the temp to 200-220 F

Smoke for 12 full hours.

Unfortunately, I haven't been able to locate one in the stores. I may have to order one online. Or make one, ala Alton Brown.