Fe Stomach
New member
We purchased a large brisket, so large that we cut two 'roast' off of the end and prepared the triangle as a classic brisket. Here is what I did to one of the 2.5 lb Brisket/Roast.
2.5 lb Brisket
6 small potatoes, large cut
3 carrots, diagonal large cut
1/2 large onion, large cut
1/4 cup onions diced
1/2 tsp garlic
1/2 tsp pepper
Salt to taste
3/4 cup tepid water
1 Tblsp Olive oil
1/4 bell pepper, strip cut
1/4 cup mushroom slices
1 slice of bacon, diced
Preheat 12" DO with bacon and diced onions in the bottom.
Pat dry the brisket and rub in salt, pepper and garlic.
While the bacon is sizzling, roll the brisket around, doing a good job of browning all sides, leaving the brisket fat side up on a layer of bacon and onions.
Cook for two hours at 325, add the olive oil beside the brisket checking at about and hour.
I had mistakenly used a trivet, when I did my first check I removed it because
I could see the brisket was drying out too fast.
After the second hour, spread the carrots, potatoes and large cut onions over and around the brisket. Pour the TEPID water over the whole mess...Don't use cold water!!
Cook for another hour then place the bell pepper and mushrooms over the brisket and cook for another 15 minutes or so.
Remove from the oven and serve.
Critque:
I had envisioned that this would come out like a roast, ie. break apart with a fork. While it didn't do that it made a very good tasting meal.
The brisket came out somewhat dry, I like it that way, but perhaps it should have been braised with a little more water.
The veggies came out tasting super fine EXCEPT, the large cut onions had a 'slimey' texture I don't know why. The flavor was good but the texture was a turn off.
Scotty
All of a sudden I can't upload pics, It gives me a message that I'm missing a security token.....
I think I musta' left it in a hotel in Cartehenga, Columbia!!!
2.5 lb Brisket
6 small potatoes, large cut
3 carrots, diagonal large cut
1/2 large onion, large cut
1/4 cup onions diced
1/2 tsp garlic
1/2 tsp pepper
Salt to taste
3/4 cup tepid water
1 Tblsp Olive oil
1/4 bell pepper, strip cut
1/4 cup mushroom slices
1 slice of bacon, diced
Preheat 12" DO with bacon and diced onions in the bottom.
Pat dry the brisket and rub in salt, pepper and garlic.
While the bacon is sizzling, roll the brisket around, doing a good job of browning all sides, leaving the brisket fat side up on a layer of bacon and onions.
Cook for two hours at 325, add the olive oil beside the brisket checking at about and hour.
I had mistakenly used a trivet, when I did my first check I removed it because
I could see the brisket was drying out too fast.
After the second hour, spread the carrots, potatoes and large cut onions over and around the brisket. Pour the TEPID water over the whole mess...Don't use cold water!!
Cook for another hour then place the bell pepper and mushrooms over the brisket and cook for another 15 minutes or so.
Remove from the oven and serve.
Critque:
I had envisioned that this would come out like a roast, ie. break apart with a fork. While it didn't do that it made a very good tasting meal.
The brisket came out somewhat dry, I like it that way, but perhaps it should have been braised with a little more water.
The veggies came out tasting super fine EXCEPT, the large cut onions had a 'slimey' texture I don't know why. The flavor was good but the texture was a turn off.
Scotty
All of a sudden I can't upload pics, It gives me a message that I'm missing a security token.....
I think I musta' left it in a hotel in Cartehenga, Columbia!!!
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