This is from Pat LaFreida's book Meat:
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4lbs brisket
1T plus 1/2t kosher salt
1/2t black pepper
6 cups beef stock
1/2 cup brown sugar (light or dark)
1/2 cup honey
1/4t cinnamon
1/4t cloves
Season brisket with 1T of salt and the black pepper. Put brisket and stock in dutch oven @ 325 for 4-4.5 hours.
Discard stock, raise oven to 400. Mix spices and sugars and coat brisket with that sauce. Bake for about 10 minutes or until a candied crust forms. Remove from oven, sprinkle with remaining 1/2t salt, let rest 15 minutes, then slice and serve.
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In the notes for the recipe, he says to use the second cut, the point, because the flat will be too lean and it will dry out.
When Pat LaFreida was 14 he knew more about meat than I ever will in my lifetime. But I can't imagine that this can't be made with the flat. I think if I inject it with beef broth it will come out fine. Or maybe inject it with melted bacon grease.
What says the collected wisdom of The Pit?
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4lbs brisket
1T plus 1/2t kosher salt
1/2t black pepper
6 cups beef stock
1/2 cup brown sugar (light or dark)
1/2 cup honey
1/4t cinnamon
1/4t cloves
Season brisket with 1T of salt and the black pepper. Put brisket and stock in dutch oven @ 325 for 4-4.5 hours.
Discard stock, raise oven to 400. Mix spices and sugars and coat brisket with that sauce. Bake for about 10 minutes or until a candied crust forms. Remove from oven, sprinkle with remaining 1/2t salt, let rest 15 minutes, then slice and serve.
-------------------------------------
In the notes for the recipe, he says to use the second cut, the point, because the flat will be too lean and it will dry out.
When Pat LaFreida was 14 he knew more about meat than I ever will in my lifetime. But I can't imagine that this can't be made with the flat. I think if I inject it with beef broth it will come out fine. Or maybe inject it with melted bacon grease.
What says the collected wisdom of The Pit?
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