[Sca-cooks] ideas for beef brisket

[Mike C. Baker]

> I bought two pounds of beef brisket on Sunday for a recipe 
> that the Consort and I were going to be making. Said recipe 
> calls for flank steak, but for some odd reason I didn't feel 
> like paying $5.99/lb for flank steak and the brisket was on 
> sale. Well, the Consort decided that he'd rather have the 
> flank steak, so now I have a brisket that I have no idea what 
> to do with.
> 
> So I need ideas as to what to do with it. Consort says 
> "You'll come up with something." What did they do with this 
> part of the cow in period?
> 
> Many thanks,
> 
> Margaret FitzWilliam

Braised beef?  Smoked beef / jerky?

As to what *I* would do with it now -- s-l-o-w cook "wet" OR barbecue,
braise-and-boil, or something similar.  Salt only at table, or as
sparingly as possible before that.  Slice / chop across the grain.

And if your resources run to it, the afore-mentioned home-corned beef
sounds marvy.

Amra
Kitchen Idiot

Mike C. Baker
SCA: al-Sayyid Amr ibn Majid al-Bakri al-Amra, F.O.B, OSCA
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