Subj : Re: Brisket
To : Ruth Haffly
From : Dale Shipp
Date : Sat Sep 24 2022 02:02:04
-=> On 09-22-22 11:57, Ruth Haffly <=-
-=> spoke to Dale Shipp about Brisket <=-
RH> Can't beat a deal like that.
Not the best deal we've ever gotten. Our local Giant had a policy that
if the register price was higher than the marked sale price in the bin,
then the item was free. We bought a ham. I don't recall the exact
price or the bin sale price but there was a significant difference. We
spoke to the manager and got our ham for free. She also sent a worker
back to remove that sale price marker which was really for a previous
week.
RH> Steve trimmed a good bit of fat off of
RH> this brisket, then rendered the fat. Got a quart jar of unrefined beef
RH> tallow to use in cooking.
We never used beef tallow in our cooking. Actually, we rarely used any
sort of fat. I was tempted to cut out that middle vein of fat, but
never did -- just let it drip into the water pan.
RH> Something to think about for the pound and half or so of pork cibes
RH> I've got in the freezer. Other option I'm debating is chili verde;
RH> either one will have to wait a few more weeks tho.
Here is a recipe that we used and liked. This was after several
attempts, and some comments from others on the echo about previous
recipes we tried and posted.
We thickened with corn flour. You could substitute or not thicken at
all, your choice.
4 lb Pork butt; trimmed,
- in 1 inch cubes
(3+ lbs meat and bones)
1 ts Salt
1 ts Ground black pepper
1/2 lb Yellow onions
4 oz Anaheim chile;
- cut in 1" dice
4 oz Poblanos chile;
- cut in 1" dice
4 oz Serrento
1 Jalepeno
1 lb Tomatillos; peeled, chopped
2 cl Garlic; peeled, sliced
1 1/2 tb Dried oregano
4 ts Ground cumin; more to taste
2 tb Coriander seeds; crushed,
1 Bay leaves
3 ts Thyme
MMMMM-------------------------ADDITIONAL------------------------------
2 c Chicken broth added next
Day to provide more liquid.
(this recipe is a work in progress -- above is what we did the last
time)
PREP TIME: 2 people both 1 1/2 hours. This was for 8 lbs of meat.
Use pork shoulder or country ribs (which are really just sliced pork
shoulder). Trim the meat into 1 inch cubes, cutting off gristle,
silverside and fat as much as possible. Discard trimmings.
Cut the various chiles into large 1 inch dice. Cut onions to same
size. Remove the outer skins from the tomatillos and cut into
quarters.
Put pork into large crockpot. Add any large bones. Sprinkle with
spices and stir. Add the chiles, onions and tomatillos. Stir.
Cook for 4-5 hours on high setting. (Made 8 lbs meat, doubled spices)
In two 3 1/2 crockpots - high - six hours)
Removed meat to large bowl. Made slurry out of 1/2 cold water and 3
tbls corn flour - poured into saucepan with liquid from crockpot and
thickened the juice a bit. Poured the cooled liquid over meat and
placed in fridge overnight.
Adjust the seasoning to taste with salt and pepper.
Made enough for three meals, six servings. There was no need to add
any liquid. There was plenty of liquid coming from the vegetables as
they cooked down.
Could add a bit more of hotter peppers, e.g. a couple of jalepenos,
long green chile, and/or serrano chile.
Batch made 4/27/15 turned out very good. Double batch made 9 meals of
2 people each. Served with rice and corn bread.
MMMMM
... Shipwrecked in Silver Spring, Maryland. 02:17:56, 24 Sep 2022
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