Text 23509, 91 rader
Skriven 2015-01-31 18:11:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Beef Oddities
=====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> There was a news article recently about how they've
 ML> figured out how to unboil an egg. Turns out they were
 ML> just talking about unfolding the proteins in the white;
 ML> they conveniently ignored the yolk part.
 DD> The yolk is where the flavour lives. Why would anyone want to
 DD> de-construct that?

 ML> And why not? All in the interest of science, as they say.

 ML> Brisket makes good chili, if you cook it long enough
 ML> and it's in small enough pieces.

 DD> Chilli requires (for the most part) long simmering. And you don't want
 DD> to cut your meat pieces over, say, 3/8" (1cm).

 ML> On the other hand, you participate in these blitz-cooking
 ML> 1-hour extravaganzas, in which brisket probably would not
 ML> be such a great thing.

What 1-hour "blitz cooking" extravaganzas? If you are referring to chilli
cook-offs there is a minimum of three hours cooking time allotted at any
cook-off in which I have participated. I have only used cut-meat one time at
one of those (for red chilli) and took a third prize. But, it wasn't brisket -
I was using tri-tip sirloin, a much neglected part of the bottom sirloin.

 ML> Reminds me of Redbones in Somerville, the pioneer of
 ML> Boston-area BBQ, which if you're lucky sells excellent
 ML> burnt ends, but if the burnt ends don't go cuts them up
 ML> and serves them as "Texas chili" in a thin cumin broth.
 ML> There's little marriage of flavors, but it's cheap and
 ML> tasty protein.

 ML> MMMMM----- Recipe via Meal-Master (tm) v8.02

 ML>       Title: TEXAS BEEF BARBECUE
 ML>  Categories: Barbeque
 ML>       Yield: 12 servings

 ML>   3 1/2 lb Beef Brisket; In 1 Piece

You can stop right there - just bung it into the smoker until it's as done as
you wish. Rub optional.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Southwestern Tri-Tip Roast
 Categories: Beef, Herbs, Chilies
      Yield: 6 servings

      1 tb Dried chipotle chile; seeded
           - fine chopped
      1 tb Snipped fresh oregano
           +=OR=+
      1 ts Dried oregano; crushed
      1 tb Olive oil
      1 ts Ground cumin
    1/2 ts Salt
      2 cl garlic; minced
  1 1/2 lb Boneless tri-tip roast;
           - (bottom sirloin)

  For rub, combine chipotle peppers, oregano, oil, cumin,
  salt, and garlic. Spread over surface of meat, rubbing in
  with hands. 

  Cover and chill for 6 to 24 hours.

  Place meat on a rack in a shallow roasting pan. Roast
  in a 425oF/218oC oven. For medium rare, roast for 30 to
  35 minutes. Cover with foil and let stand 15 minutes.

  For medium, roast for 40 to 45 minutes. Cover and let
  stand 15 minutes.

  Makes 6 to 8 servings

  Better Homes & Gardens Cookbook

  MM Format by Dave Drum - 31 January 2015

  Uncle Dirty Dave's Archives

MMMMM

... Pepper is small in quantity and great in virtue. - Plato
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