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Old 05-26-2014, 01:03 PM   #11
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Good one CharlieD. I was asking what part of the brisket or are they doing the whole brisket.
I've never made brisket, so didn't know there are several parts.
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Old 05-26-2014, 02:11 PM   #12
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At our grocery they offer the flat as brisket. The point muscle is what is in those pre-brined, corned beef packages. I have to go to Penn Dutch Meats to get a whole brisket, aka whole packer. Which is only available in cryovac packages there. Most are 15# or more.
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Old 05-26-2014, 02:52 PM   #13
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Is it ever called something other than brisket? I never see anything labeled as brisket in my local supermarkets but I have seen brisket occasionally in WalMart. I've never cooked it.
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Old 05-26-2014, 04:56 PM   #14
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Is it ever called something other than brisket? I never see anything labeled as brisket in my local supermarkets but I have seen brisket occasionally in WalMart. I've never cooked it.
Around St. Patty Day, it is called Corned Beef.
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Old 05-26-2014, 05:42 PM   #15
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Around St. Patty Day, it is called Corned Beef.
If you take that corned beef, rub it with black pepper and smoke it, then steam it you have pastrami. But not the prepackaged crap. Has to be homemade.
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Old 05-26-2014, 05:48 PM   #16
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Around St. Patty Day, it is called Corned Beef.
Well, no. Corned beef is salt-cured brisket. Brisket is the raw beef.
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Old 05-26-2014, 05:57 PM   #17
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I usually pot- roast Brisket of beef to ensure utmost tenderness. What I do is season the joint all over with fresh ground pepper, salt, a shake of curry powder ( trust me) and then lay it in a baking dish on a bed of sliced onions, fresh or dried herbs, and sliced carrots. Add stock to about half way up the sides of your joint and put on lid or cover tightly with foil. Cook at 160-170c for 20mins per pound plus 20mins extra for good measure. You can turn it over half way if you want. When you can put a knife through easily, remove joint, cover and rest in warm place. Strain the liquid and thicken with all-purpose flour to make gravy. This is my way but I'm sure you will have other suggestions. Enjoy!
I do something similar (without the curry powder which sounds interesting and I'll try it). Like "Menumaker" and my mother I cook it in the oven but with slightly less liquid and I add wine or Mackeson (a beer like Guinness but slightly sweeter) to the stock which I thicken like MM)
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Old 05-26-2014, 06:02 PM   #18
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I too have done an oven pot roast. The question was for an oven ROASTED brisket. Roasted is a bad idea.
If it's the same unsalted cut that we buy rolled and tied as "brisket", my mother also used to "roast" brisket dry in a covered dish at a fairly low temp and it worked well. Came out very tender. I suppose the sealed lid meant it cooked in it's own steam.

If it's salted it will probably need the cooking liquid.
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Old 05-26-2014, 06:14 PM   #19
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Is it ever called something other than brisket? I never see anything labeled as brisket in my local supermarkets but I have seen brisket occasionally in WalMart. I've never cooked it.
You need a "proper" butcher who will cut what you want rather than a supermarket that tells you what you can have .

I gather that brisket is a cut much enjoyed by Jewish families. Are you near a Kosher butcher or a supermarket serving a Jewish community?

Here's a diagram showing the American cut. Perhaps you could take this to the butcher and point to what you want
http://upload.wikimedia.org/wikipedi...risket.svg.png
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Old 05-26-2014, 06:23 PM   #20
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Well, no. Corned beef is salt-cured brisket. Brisket is the raw beef.
I am aware of what corned beef is.

But Carol stated she has never seen any meat in her area labeled "Brisket". She was inquiring what to look for as in "shape" to know what a brisket looked like. My answer was "corned beef". Most often corned beef is either the point or flat end of a brisket. Any piece of beef can be pickled or placed in a brine. But why waste a perfectly good piece of beef when you have the brisket to use. Should a person decide not to use a corned beef but wants a fresh cut of brisket, then it makes for a perfect pot roast. Either on top of the stove or in the oven.
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