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Wilfrid1

Brisket

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Rendered lethargic by illness recently, but obliged to put something on the table, I bought one of those ready-corned, plastic-wrapped hunks of brisket from the supermarket. I thought I would just bung it in the oven with some onions, carrots and stock and go back to bed for a couple of hours.

 

I cooked it on a low-ish oven - 275/300 - and after two hours it looked okay. But on tasting, it was inedible - the fat/collagen hadn't broken down at all. Disgusted, I slammed it back in the oven and ignored it for the rest of the evening. I finally set it free after about five and a half hours. And it was fine. Rather good, in fact.

 

Did I completely underestimate the cooking time? Heat too low? Should I have cooked it in lots of water on top of the stove?

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It would have never occurred to me to bung it in the oven. Water on top of the stove, with the same aromatics, is the way to go in half the time.

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I would normally have done the same - just feel uncomfortable with having something simmering on the stove top while asleep in bed. Maybe I have invented a new dish: slow braised corned beef. :wub:

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That's interesting. I would have felt uncomfortable sleeping with the oven turned on.

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That's interesting. I would have felt uncomfortable sleeping with the oven turned on.

Interesting--I feel uncomfortable when I let my smoker go overnight, which is necessary in many cases, but I have no problem with the stove. In fact, for certain bean dishes and a recent short rib preparation it's a must.

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Ditto on the simmering -- I think that's what the instructions call for. And the corned beefs I've bought came with a little plastic pouch of aromatics.

 

I got over leaving the smoker on overnight when I realized that no wind would blow it over. (I do stress about temp spikes, but that's a different issue.)

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Well, if you realized it was a "pouch" and not a "sachet" it probably would have been more appealing.

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This past weekend I had the pleasure of eating some brisket, brought back that same day, from Kreuz's in Austin. This was one of the best things I've ever eaten. The ribs and sausage were also sublime.

 

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I've made corned beef in the oven before - I place it on a raised rack with water underneath for steam. You have to treat it just like a regular brisket - low heat for a long time. The brining only helps with the flavor, not with breaking down the colagen.

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Isn't that just a completely different cut of meat? Do you mean you are going to brine it and slow-cook it?

 

Incidentally, I was looked at a large color photograph of corned beef served at Locke-Ober around 1965 last night. Made me very happy.

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