Thread: Brisket - Need cooking help

On Dec 30, 4:24*pm, Sqwertz <swe...@cluemail.compost> wrote:
> On Fri, 30 Dec 2011 14:51:51 -0800 (PST), joelpk wrote:
> > I am following the recipe for 2nd ave Deli Brisket.
>
> > It calls for using a Dutch Oven.
>
> Already it's inherently wrong.
>
> > I have a 5lb brisket
>
> And that is wrong, too. *briskets weigh at least 9 pounds.
>
> > and if I put it in the Oven there will be no
> > space between the oven and the sides.
>
> So you see writing on the wall now, eh?
>
> -sw

Ah...the great chef sqwertz offers some enlighted wisdom. I get
brisket all the time that weigh anywhere's from 4-9 pounds. God, you
can be an ass.

On Fri, 30 Dec 2011 16:50:36 -0800 (PST), Chemo the Clown
<[email protected]> wrote:

>On Dec 30, 4:24*pm, Sqwertz <swe...@cluemail.compost> wrote:
>> On Fri, 30 Dec 2011 14:51:51 -0800 (PST), joelpk wrote:
>> > I am following the recipe for 2nd ave Deli Brisket.
>>
>> > It calls for using a Dutch Oven.
>>
>> Already it's inherently wrong.
>>
>> > I have a 5lb brisket
>>
>> And that is wrong, too. *briskets weigh at least 9 pounds.
>>
>> > and if I put it in the Oven there will be no
>> > space between the oven and the sides.
>>
>> So you see writing on the wall now, eh?
>>
>> -sw
>
>Ah...the great chef sqwertz offers some enlighted wisdom. I get
>brisket all the time that weigh anywhere's from 4-9 pounds. God, you
>can be an ass.

Depends which cut... the flat is the cut for the recipe from the 2nd
Ave Deli; typically weighs 3-5 pounds.
http://www.askthemeatman.com/beef_br...shank_cuts.htm
Everyone has a different recipe, I braise mine in gingerale with
onions, brown sugar and other seasonings... sliced thin makes an
excellent sandwich on corn bread w/mustard with a big side of cole
slaw.

On Dec 30, 2:51*pm, joelpk <jkol...@gmail.com> wrote:
> I am following the recipe for 2nd ave Deli Brisket.
>
> It calls for using a Dutch Oven.
>
> I have a 5lb brisket and if I put it in the Oven there will be no
> space between the oven and the sides.
>
> Is that OK? If not should I cut it in half and do them separately? *If
> I go that route, how should I handle the
> ingredients. Below is the recipe. It calls for a 4lb brisket. I am at
> the step where you marinate in the fridge.
>
> Adapted from a recipe from the historical 2nd Avenue Kosher Deli
>
<snip>

It should be fine, the brisket is going to shrink as it cooks. Look
at the picture here and make up your mind based on what you see.
http://thekosherfoodies.com/dinners/...-deli-brisket/ Please let
us know how it turns out.

On 12/30/2011 7:24 PM, Sqwertz wrote:
> On Fri, 30 Dec 2011 14:51:51 -0800 (PST), joelpk wrote:
>
>> I am following the recipe for 2nd ave Deli Brisket.
>>
>> It calls for using a Dutch Oven.
>
> Already it's inherently wrong.
>
>> I have a 5lb brisket
>
> And that is wrong, too. briskets weigh at least 9 pounds.
>
>> and if I put it in the Oven there will be no
>> space between the oven and the sides.
>
> So you see writing on the wall now, eh?

I don't! Is the answer to the riddle grilling it?

Sqwertz;1698833 Wrote:
> On Fri, 30 Dec 2011 23:06:43 -0500, Cheryl wrote:
> -
> On 12/30/2011 7:24 PM, Sqwertz wrote:-
> On Fri, 30 Dec 2011 14:51:51 -0800 (PST), joelpk wrote:
> -
> I am following the recipe for 2nd ave Deli Brisket.
>
> It calls for using a Dutch Oven.-
>
> Already it's inherently wrong.
> -
> I have a 5lb brisket-
>
> And that is wrong, too. briskets weigh at least 9 pounds.
> -
> and if I put it in the Oven there will be no
> space between the oven and the sides.-
>
> So you see writing on the wall now, eh?-
>
> I don't! Is the answer to the riddle grilling it?-
>
> Nope! :-) Teching peopel how to cook a brisket is not within the
> scope of my teachings here in RFC (it's been done here dozens of
> times). But I can guarantee you 2nd Ave Deli does not cook theirs in
> a dutchoven.
>
> -sw

I would guess a hotel pan, covered in aluminaum foil in the oven on
first medium low, then low heat. Just guessing.

I like the ginger ale, idea. Never tried that. I do this once per year,
but let it marinade in the fridge for like 5 days.




--
Gorio

Results from the original poster

1. I did not really have a Dutch Oven. I have an on the counter Nesco
oval roaster

2. When I got the brisket out or the refrig there was no way it was
going to fit in the roaster.

3. I cut it in half and did one half after another. Divided the onions
and garlic

4. I needed to add more water each time. I started the roaster at 300
but it was more than simmering. Backed it off and ended the cooking as
indicated in recipe. The internal temp was 200.

5. I needed to add salt. The recipe calls for just a tiny amount

The first attempt is out of the oven and tasted just great! happy
camper here.

Thanks for all the help


On Dec 31, 7:56*am, Sqwertz <swe...@cluemail.compost> wrote:
> On Fri, 30 Dec 2011 23:06:43 -0500, Cheryl wrote:
> > On 12/30/2011 7:24 PM, Sqwertz wrote:
> >> On Fri, 30 Dec 2011 14:51:51 -0800 (PST), joelpk wrote:
>
> >>> I am following the recipe for 2nd aveDeliBrisket.
>
> >>> It calls for using a Dutch Oven.
>
> >> Already it's inherently wrong.
>
> >>> I have a 5lbbrisket
>
> >> And that is wrong, too. *briskets weigh at least 9 pounds.
>
> >>> and if I put it in the Oven there will be no
> >>> space between the oven and the sides.
>
> >> So you see writing on the wall now, eh?
>
> > I don't! *Is the answer to the riddle grilling it?
>
> Nope! *:-) *Teching peopel how to cook abrisketis not within the
> scope of my teachings here in RFC (it's been done here dozens of
> times). *But I can guarantee you 2nd AveDelidoes not cook theirs in
> a dutchoven.
>
> -sw

On Sat, 31 Dec 2011 18:16:18 +0000, Gorio
<[email protected]> wrote:

>
>Sqwertz;1698833 Wrote:
>> On Fri, 30 Dec 2011 23:06:43 -0500, Cheryl wrote:
>> -
>> On 12/30/2011 7:24 PM, Sqwertz wrote:-
>> On Fri, 30 Dec 2011 14:51:51 -0800 (PST), joelpk wrote:
>> -
>> I am following the recipe for 2nd ave Deli Brisket.
>>
>> It calls for using a Dutch Oven.-
>>
>> Already it's inherently wrong.
>> -
>> I have a 5lb brisket-
>>
>> And that is wrong, too. briskets weigh at least 9 pounds.
>> -
>> and if I put it in the Oven there will be no
>> space between the oven and the sides.-
>>
>> So you see writing on the wall now, eh?-
>>
>> I don't! Is the answer to the riddle grilling it?-
>>
>> Nope! :-) Teching peopel how to cook a brisket is not within the
>> scope of my teachings here in RFC (it's been done here dozens of
>> times). But I can guarantee you 2nd Ave Deli does not cook theirs in
>> a dutchoven.
>>
>> -sw
>
>I would guess a hotel pan, covered in aluminaum foil in the oven on
>first medium low, then low heat. Just guessing.
>
>I like the ginger ale, idea. Never tried that. I do this once per year,
>but let it marinade in the fridge for like 5 days.

I make mine pretty much the same as sauerbraten. I usually make 3-4
pieces (12-15 pounds) because it shrinks by about half... I braise
mine in a porcelainized steel oval roaster... can thicken the gravy
with good ginger snaps too... excellent sliced thin over kasha
varniskas.

Tonight dinner will be an 8 pound boneless pork loin, oven roasted,
baked yams, frozen chopped spinach, and in a few minutes I'm gonna
bake an orange pound cake... keeping it all simple.

On Dec 31, 4:16*pm, Brooklyn1 <Gravesend1> wrote:
> On Sat, 31 Dec 2011 18:16:18 +0000, Gorio
>
>
>
>
>
> <Gorio.9452d88.705...@foodbanter.com> wrote:
>
> >Sqwertz;1698833 Wrote:
> >> On Fri, 30 Dec 2011 23:06:43 -0500, Cheryl wrote:
> >> -
> >> On 12/30/2011 7:24 PM, Sqwertz wrote:-
> >> On Fri, 30 Dec 2011 14:51:51 -0800 (PST), joelpk wrote:
> >> -
> >> I am following the recipe for 2nd ave Deli Brisket.
>
> >> It calls for using a Dutch Oven.-
>
> >> Already it's inherently wrong.
> >> -
> >> I have a 5lb brisket-
>
> >> And that is wrong, too. *briskets weigh at least 9 pounds.
> >> -
> >> and if I put it in the Oven there will be no
> >> space between the oven and the sides.-
>
> >> So you see writing on the wall now, eh?-
>
> >> I don't! *Is the answer to the riddle grilling it?-
>
> >> Nope! *:-) *Teching peopel how to cook a brisket is not within the
> >> scope of my teachings here in RFC (it's been done here dozens of
> >> times). *But I can guarantee you 2nd Ave Deli does not cook theirs in
> >> a dutchoven.
>
> >> -sw
>
> >I would guess a hotel pan, covered in aluminaum foil in the oven on
> >first medium low, then low heat. Just guessing.
>
> >I like the ginger ale, idea. Never tried that. I do this once per year,
> >but let it marinade in the fridge for like 5 days.
>
> I make mine pretty much the same as sauerbraten. *I usually make 3-4
> pieces (12-15 pounds) because it shrinks by about half... I braise
> mine in a porcelainized steel oval roaster... can thicken the gravy
> with good ginger snaps too... excellent sliced thin over kasha
> varniskas.
>
> Tonight dinner will be an 8 pound boneless pork loin, oven roasted,
> baked yams, frozen chopped spinach, and in a few minutes I'm gonna
> bake an orange pound cake... keeping it all simple.

Keep in mind, he's feeding cats with that.

On 12/31/2011 1:16 PM, Gorio wrote:

> I would guess a hotel pan, covered in aluminaum foil in the oven on
> first medium low, then low heat. Just guessing.

What is a hotel pan?
>
> I like the ginger ale, idea. Never tried that. I do this once per year,
> but let it marinade in the fridge for like 5 days.
>

On Dec 31, 5:43*pm, Cheryl <jlhsha...@hotmail.com> wrote:
> On 12/31/2011 1:16 PM, Gorio wrote:
>
> > I would guess a hotel pan, covered in aluminaum foil in the oven on
> > first medium low, then low heat. Just guessing.
>
> What is a hotel pan?
>

Fits into a steam table or chafing dish. Twelve by twenty inches or
fraction thereof. Come in a variety of depths. I see them at Smart and
Final yet have never been drawn to buying any because I don't have a
steam table. Or a chafing dish.

>
>
>
>
>
>
>
>
> > I like the ginger ale, idea. Never tried that. I do this once per year,
> > but let it marinade in the fridge for like 5 days.

On Sat, 31 Dec 2011 16:46:32 -0800 (PST), BillyZoom
<[email protected]> wrote:

>On Dec 31, 4:16*pm, Brooklyn1 <Gravesend1> wrote:
>> On Sat, 31 Dec 2011 18:16:18 +0000, Gorio

>> Tonight dinner will be an 8 pound boneless pork loin, oven roasted,
>> baked yams, frozen chopped spinach, and in a few minutes I'm gonna
>> bake an orange pound cake... keeping it all simple.
>
>Keep in mind, he's feeding cats with that.

If his cats eat that they are as freaky as him.

Lou

On Sat, 31 Dec 2011 18:58:30 -0800 (PST), spamtrap1888
<[email protected]> wrote:

>On Dec 31, 5:43*pm, Cheryl <jlhsha...@hotmail.com> wrote:
>> On 12/31/2011 1:16 PM, Gorio wrote:
>>
>> > I would guess a hotel pan, covered in aluminaum foil in the oven on
>> > first medium low, then low heat. Just guessing.
>>
>> What is a hotel pan?
>>
>
>Fits into a steam table or chafing dish. Twelve by twenty inches or
>fraction thereof. Come in a variety of depths. I see them at Smart and
>Final yet have never been drawn to buying any because I don't have a
>steam table. Or a chafing dish.

9-10 years ago Costco had a set with the steamer and hotel pan with
lid. The steamer frame holds two large Sterno cans. I bought two and
they don't get used a lot but they sure make serving easy when we do.
They were a weird price like $58.99 or something.

Lou