I have a piece of flat that I want to chop and freeze to put in chili when the weather gets colder. How do you all chop brisket? Do I dare pulse it carefully in the food processor, or will that be too much?
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I'd probably freeze it whole and chop it after it thawed out, less surface area exposed that way. -
I tend to chop meats with a cleaver...usin my Ninja, I'm not entirely convinced I could stop it at th degree of chopped I wanted to achieve, but ain't sayin it cain't be done.
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Yep. I love my food processors. (Well, perhaps except for the tiny one that I find mostly useless...but I digress.)
Even with the various blades, I’m not convinced that I could get a good "chop" and would be afraid of getting something more akin to a brisket smoothie. bleh
Vac-pack if you can and then chopped when thawed...or mostly thawed.
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I agree with Murdy - freeze it whole if you can. IF not, just cube it with a knife etc, freeze it. If you want more of a pulled texture, I suppose you could use two forks etc.Comment
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I've pulled pork with a stand mixer.....
Never used a food processor on brisket.
I'd freeze it whole. Less surface area to dry out.
A cleaver is probably the most fun to chop with......but I just use my chef knifeComment
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wife just freezes it and then chopsComment
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Yup, cleaver or a weally big knife.Comment
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I had read about people pulling pork in a stand mixer, and I know I saw Alton Brown use a food processor on pulse to create his favorite blend of beef to make hamburgers, so I wanted to make sure I wasn't wandering into dangerous territory.
So thank you all very much! Freeze now, chop later -- got it. Looking forward to improved chili this winter!
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I try to use machines as little as possible. Notwithstanding they have their purpose. To me Chopping by hand always gives a better measure of control. Even on a big batch a cleaver can do a lot of work.Yet sometimes a blender or food processor is the better tool for the job. Oh my ..Dilemmas suck don'y they..lol
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