ISO help cooking deckel roast

[danpeikes]

I picked up a deckel roast. I think it is a plate cut similar to brisket but does anyone know for sure?
I am thinking of cooking it and glazing it. Any suggestions on cooking methods for this piece of meat?

 

[themonkeytree]

I am not sure what a deckel roast is, but I might cook it like you would make a pot roast. Serve it was a side of garlic mashed potatoes and whatever vegetable you want.

 

[Uncle Bob]

What exactly does the label say????? -- I'm guessing you have the point cut of a beef brisket...The deckle is actually a layer of fat and lean between the rib bone and the beef brisket ...Cooking methods...braising or low, slow BBQing....

 

[Andy M.]

A full brisket consists of two common cuts - the point cut and flat cut. The flat cut is the better of the two as it has more lean and less fat. The point cut is a two layer piece with one flat section on top of the other separated by a layer of fat. The smaller top layer is the deckel.

I'd cook it as you would other parts of the brisket. It has to be slow cooked.

 

[danpeikes]

most the recipes call for the brisket to already be pickeled. Can I pickel it myself in 2 days?

 

[Andy M.]

Not in two days. The pickling makes a fresh brisket into a corned beef brisket. You can cook it as a fresh brisket as you would a pot roast.

 

[danpeikes]

how would you cook it if I your planning on serving it sliced and cold?

 

[Andy M.]

Here's a recipe that might work for you.

 

[danpeikes]

and in the end

I endede up roasting it covered in a roasting pan at 315F. I put it down on a bed of mirpoix(sp?) and garlic. I rubber it down with with some liquid smoke and some pickling spice. i put some beef stock on the bottem of the roasting pan cooked it for about 3 hrs and here is the result.

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[Katie H]

Wow, Dan. That looks great! How'd it taste?

 

[danpeikes]

it was delicous. I served it with a blood orange glaze. So good.