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Posts Tagged ‘beef brisket’

In my kitchen…

…is an easy mid-week dessert – meringues with microwave custard and frozen raspberries…

In my kitchen…

…is treasureCape Grim beef ribs purchased at the markets for a song (they were surplus from an export order)…

A slow four-hour bake transformed them into sticky, tender perfection…

In my kitchen…

…is a large slab of salmon, smoked by our neighbour Ellen. The Neighbour Ware is not only coming back, it’s coming back with food on it…

And speaking of the Neighbour Ware, in my kitchen…

…is the latest addition to the set, from the Johnson Brothers Born to Shop range…

…the plate came with a matching teacup and saucer that says Dieting is Wishful Shrinking.  So true, so true…

In my kitchen…

…are dark and light Muscovado sugar. They add a treacly note to my baking…

In my kitchen…

…is Wednesday’s harvest – carrots, Tuscan kale, a perennial leek, white kohlrabi and three eggs…

…and Thursday’s harvest – self-sown endive, cucumbers, a patty pan squash and lots of small eggplants…

In my kitchen…

…are black mussels, cooked with soy, ginger and chilli. An easy and surprisingly economical meal!

. . . . .

Tell me, what’s happening in your kitchen this month?

If you’d like to do an In My Kitchen post on your own blog, please feel free  to use this format, and to leave a comment here linking back to your post.  We’d love to see what’s happening in your kitchen this month!

. . . . .

Here are this month’s posts…

Shelley @ All Litten Up

Christine @ Food Wine Travel

Sorcha @ xo.sorcha.ox

Rose @ Greening The Rose

Christine @ Invisible Spice

Pam @ Grow, Bake, Run

Sally @ Bewitching Kitchen

Brydie @ CityHippyFarmgirl

Misk @ Misk Cooks

Claire @ Claire K Creations

Karen @ Soul Kitchen Blog

Mandy @ The Complete Cookbook

Matina @ Delicio8

Sue @ Sous Chef

Tandy @ Lavender and Lime

Jane @ The Shady Baker

Lizzy @ Bizzy Lizzy’s Good Things

Glenda @ Passion Fruit Garden

Heidi @ Steps on the Journey

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Beef Brisket

Unlike the US, beef brisket isn’t a common cut of meat here in Australia.

In fact, I don’t believe I’ve ever seen it for sale in a butcher’s meat display or supermarket fridge. There has been a strong move over the past decade towards leaner cuts of meat, and brisket certainly isn’t lean. Nor is it expensive, but it can be hard to find.

I’d eaten it often enough – it’s commonly used in Chinese dishes – but I’d never tried cooking it myself until last week.  I was after cheap meat for stock, and Dave the butcher suggested I use a combination of brisket with soup bones.  After I’d made the stock, I was astounded by the flavour and tenderness of the leftover meat.

So I decided to experiment.  I laid two kilos of the meat into my pressure cooker and covered it with a tin of tomato pulp, water, carrots, onion, a couple of bay leaves, fresh oregano, and seasoned with salt and pepper.  I brought the cooker to full pressure, kept it there for twenty minutes, then turned the heat off and let it sit for a couple of hours.

When I opened the pot, the brisket was literally falling off the bone.  I carefully removed all the fat and sinew, and shredded the meat.  The two kilos of raw product yielded about 600 grams of meltingly tender, incredibly flavourful cooked meat.

The cooking liquid was strained and refrigerated – once cold, I removed and discarded the hard layer of fat, then portioned the stock into containers for freezing.  It will make a wonderful base for future soups or paella.

The brisket meat offered a multitude of options – we considered turning it into a pasta sauce, or lasagne filling, or simply eating it pulled meat style in a sandwich.  In the end, we made a simple moussaka, recooking the meat with tomatoes, zucchini and oregano flowers and then layering it with sliced boiled potatoes, oven roasted eggplant, and topping with a white sauce…

I feel like I’ve discovered a new ingredient!  Next on the agenda – beef brisket meat pie!

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