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Post by kate on Mar 27, 2024 12:19:22 GMT
Cooked the brisket (pot roast/simmered for 3 hours on the hob) , decanted and put in the fridge along with separate container of gravy/stock. I kept it simple, just a few shallots and root veg added. I'm just about to do the thin slicing of the joint and portion it up. Do you use a knife to slice or a machine slicer ? Heather has an electric knife that she occasionally uses. I’m barred from the kitchen but I’m pretty certain that I would use a knife, my biggest old steak knife. My best ever steak knife was broken by burglars who broke into the shop I was working at and robbed the safe. Cor I haven’t thought about that in years. It happened nearly fifty years ago. I'm a knife wielder. I used to love de-boning joints and I like slicing finely ham or beef or raw chicken breasts. For roast beef I have to say my favourite used to be forerib, a joint I have only recently seen offered here in Scotland. Butchers here cut joints a weird way. I hate how they joint lamb, for instance, since shoulder was my favourite at one time - but not now. |
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Post by spinno on Mar 27, 2024 14:05:46 GMT
Did they stake out the premises beforehand...? Rumour has it they had a beef with the owner. Don't have a cow man |
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Post by kate on Mar 27, 2024 16:43:58 GMT
I couldn't wait and had an early dinner. I have to report the brisket was absolutely delicious.
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Post by Kath on Mar 27, 2024 16:49:37 GMT
Rumour has it they had a beef with the owner. Don't have a cow man Let's leave it now or someone will have their nose out of joint. |
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Post by Kath on Mar 27, 2024 16:51:24 GMT
I couldn't wait and had an early dinner. I have to report the brisket was absilutely delicious. I used to slow cook a brisket joint using a can of Guinness for the liquid component. Utterly wonderful aromas in the kitchen and delicious with mash, cabbage and carrots. You've put me in the mood for it now - I'll have to see about acquiring a joint once the new fridge/freezer arrives for all the leftovers! |
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Post by gray1720 on Mar 27, 2024 17:48:54 GMT
I couldn't wait and had an early dinner. I have to report the brisket was absilutely delicious. I used to slow cook a brisket joint using a can of Guinness for the liquid component. Utterly wonderful aromas in the kitchen and delicious with mash, cabbage and carrots. You've put me in the mood for it now - I'll have to see about acquiring a joint once the new fridge/freezer arrives for all the leftovers! Oh my, Kath, you've given me the food horn there. That sounds amazing. I think brisket might hit our shopping list this weekend... |
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Post by dreampolice on Mar 27, 2024 17:49:43 GMT
My wife has recently had some blood tests. Her cholesterol is very high, so I am suffering too. Another exciting dish tonight of fish and vegetables. I'll get bored very quickly of this healthy eating business!
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Post by kate on Mar 27, 2024 18:37:37 GMT
My wife has recently had some blood tests. Her cholesterol is very high, so I am suffering too. Another exciting dish tonight of fish and vegetables. I'll get bored very quickly of this healthy eating business! Don't have shellfish though. I gave up worrying about cholesterol readings about 15 years ago. Apparently my bad cholesterol is/was very high, but my good cholesterol was also really high. I reckon they balance each other out. |
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Post by spinno on Mar 27, 2024 20:10:57 GMT
My wife has recently had some blood tests. Her cholesterol is very high, so I am suffering too. Another exciting dish tonight of fish and vegetables. I'll get bored very quickly of this healthy eating business! I had the doctor ring me up to inform me that I need another round of iron tablets. Oh whoopee. |
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Post by Kath on Mar 27, 2024 21:43:39 GMT
My wife has recently had some blood tests. Her cholesterol is very high, so I am suffering too. Another exciting dish tonight of fish and vegetables. I'll get bored very quickly of this healthy eating business! I had the doctor ring me up to inform me that I need another round of iron tablets. Oh whoopee. You'll be after some air freshener too then. |
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Post by lesleysm2 on Mar 27, 2024 22:49:44 GMT
I hate how they joint lamb, for instance, since shoulder was my favourite at one time - but not now. I hate the fact that is now very difficult to find and even if I do amazingly expensive to find lamb shoulder or leg with the skin on. I love the skin with all the fat underneath tastes great and helps keep the meat juicy. Dewhurst's used to do a shoulder for a very reasonable price and when asked would cut it into thirds for me so I would use one then freeze the other two for later, it was big enough that a third would do Dave and me with all the trimmings |
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Post by spinno on Mar 28, 2024 9:23:24 GMT
I had the doctor ring me up to inform me that I need another round of iron tablets. Oh whoopee. You'll be after some air freshener too then. Only if I eat beans as a supplement... |
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Post by don on Mar 28, 2024 15:09:47 GMT
Do you use a knife to slice or a machine slicer ? Heather has an electric knife that she occasionally uses. I’m barred from the kitchen but I’m pretty certain that I would use a knife, my biggest old steak knife. My best ever steak knife was broken by burglars who broke into the shop I was working at and robbed the safe. Cor I haven’t thought about that in years. It happened nearly fifty years ago. Did they stake out the premises beforehand...? They tried to but it was a pain in the Rump |
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Post by don on Mar 28, 2024 15:12:28 GMT
Did they stake out the premises beforehand...? Rumour has it they had a beef with the owner. It’s because his wife was an old cow |
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