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-   -   ISO help cooking deckel roast (https://www.discusscooking.com/forums/f48/iso-help-cooking-deckel-roast-56374.html)

danpeikes 03-24-2009 07:35 PM

ISO help cooking deckel roast
 
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 03-24-2009 07:44 PM

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 03-24-2009 08:19 PM

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. 03-24-2009 08:23 PM

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 03-25-2009 12:03 AM

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

Andy M. 03-25-2009 04:50 PM

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 03-26-2009 06:43 AM

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

Andy M. 03-26-2009 07:04 AM

Here's a recipe that might work for you.

danpeikes 03-27-2009 06:42 PM

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 03-27-2009 06:54 PM

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

danpeikes 03-29-2009 09:19 AM

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


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