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Okay, recipe people... - Tina Marie's Ramblings
Red hair and black leather, my favorite colour scheme...
skywhisperer
skywhisperer
Okay, recipe people...
I made dinner last night. I'd picked up a brisket on the reduced table at HEB a month ago, threw it in Michael's freezer, and forgot about it. Last week he said, 'Are you ever going to cook that brisket you left in my freezer?"

So I rubbed it and threw it in the crockpot like I always do.

It was the worst brisket I've ever made - it was nearly inedibly tough. It wasn't over- or under-cooked, it was just tough.

What do I do with it now? I hate to throw out 7.5 lbs of meat, and I don't have a dog. Is there anything I can do to get something useful out of it?

The upside of dinner was the veggies:

3 tablespoons olive oil
6-7 cloves of garlic
half a big onion
half a red pepper
half a green pepper
3 zucchini
3 yellow squash
salt and pepper

I sauteed the cloves and onion for a bit, threw in the peppers, waited a bit, threw in the squash, and let it cook until done. It was wonderful.

But I'm still feeling guilty about the brisket.

In other news, my private-pilot glider checkride is tomorrow. It's supposed to rain all day, so I expect to get the oral half done and come back for the practical next week. That's going to suck - I was looking forward to having it over and done with.

Current Mood: good good
Current Music: radio country

5 comments or Leave a comment
Comments
acelightning From: acelightning Date: April 30th, 2004 03:12 pm (UTC) (Link)
1. slice the meat very thin - if it's really hopeless, cut it into "julienne" strips (matchsticks). stir-fry some veggies - the same mix as you mention above, or anything else that comes to hand - and toss in the meat bits at the last minute, just long enough to heat them through and moisten them with the juices from the veggies.

2. shred the meat with your fingers, or just chop it fine if you don't have the patience to shred it. boil up some potatoes, drain, and cool. chop the potatoes and some onion, and fry the whole mess in a big iron skillet with some butter, over medium-low heat, for a long time. you've just made hash.

3. get a dog ;-)

kathygnome From: kathygnome Date: April 30th, 2004 07:07 pm (UTC) (Link)
No clue on the brisket. Why would a lack of knowledge keep me quiet about food though?

Ace's suggestion on the thin is good, maybe a carpacio? Oil and vinegar would add some moisture and maybe break it down a bit? (BTW hi Ace, we know each other or well someone I used to be and you do.)

Things I can think of for really tough meats are mostly marinades (alcohol or citrus or even soaking cold with vinegar?) or cooking it to death. Give it another week in the crock pot ;-) Shred it and marinate it and stuff it into some kind of wrap or tortilla?

That's a lot of meat though. A lot of meat. How is it tough? Fibrous muscle? Gristle? All of the above?

Good luck on your check ride tho!!
acelightning From: acelightning Date: April 30th, 2004 08:08 pm (UTC) (Link)
i have to confess, i can't figure out who you used to be. please email me with a clue?
greeneyedsadie From: greeneyedsadie Date: April 30th, 2004 10:11 pm (UTC) (Link)
If it isn't too flavored in any direction that would taste bad with mexican, then make ropa vieja with it. Just cook it for less time, but make sure you do the cooking in water to soften it. This is a good recipe:

http://www.recipe-source.com/main-dishes/meat/beef/ropa-vieja1.html
From: ex_inviolet697 Date: May 1st, 2004 03:41 pm (UTC) (Link)
Build a large slingshot using 2x4s and surgical rubber tubing. Fire the steak in a random direction (but not straight up).
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