Make sure you have a long bladed, very sharp knife. Serated is not particularly good for this job. Rutabega, white potatoes, carrots, cabbage and lots of horse radish are essential, as well as a lot of something strong and flavorful to drink.Shana said: can you over cook corned beef?
Just back off on the knife and don’t cut so deep. Take your time and remove what make sense to you, without cutting so close that you’re exposing the meat. You will notice a very thick vein of fat running between the point and the flat sections. Some folks will trim this area fl...
Transfer the brisket to a cutting board and, using an electric or very sharp knife, slice the meat across the grain into approximately ⅛ to ¼-inch-thick slices. Return the slices to the pan, overlapping them at an angle so that you can see a bit of the top edge of each slice....
Kitchen Knife Set Teak Wood Cutting Board Tongs Measuring Cups and Spoons Set Baking Sheet Half Sheet (13×18) See Favorite Tools BBQ Brisket Sandwiches Brisket Sandwiches will be your go-to company meal! Juicy, flavor exploding, melt in your mouth barbecue brisket piled on cheesy toasted...
1 long, thin, sharp knife Cooking log if you desire 1 alarm clock Submitted By:Terry Smith Recipe Type:Main Prep Time:30 mins Cook Time:12 hours Total Time:12 hours 30 mins Serves:12 Ingredients 12 lb beef brisket kosher salt Instructions ...
The salt, pepper, knife, gloves(手套) and the brisket.Step 2: Trim the brisket. Once everything is ready, put your gloves on. Start to trim the brisket. When I say “trim the brisket", I am talking about cutting the fat off from the brisket. I found that leaving about 1/4 to ...
When the probe slides in and out of the meat like a hot knife going through butter (between 205 and 218°F), you have yourself the perfect smoked beef shank. With meat falling off the bone, it can transform any pulled beef recipe. 9. Flank steak Flank is a long, narrow, lean beef...
The easiest way to serve the roast is to first cut it in half along the grain of the meat (poke the meat with the tip of a knife or tines of a fork to see which way the grain or lines of the muscles are going if you can't see it from the surface). ...
The meat is very tender so use a sharp knife so that it cuts through instead of shredding it apart. It is also easier to cut when it has cooled. Should I trim the fat off brisket? Not before cooking! The butcher already trims the fat cap to between 1/4 and 1/2 inch. This ...
To cut brisket you’ll need a sharp knife with a long blade that you can push and pull through the meat in smooth, even strokes. It doesn’t have to be anything fancy—Aaron Franklin’s preference is an inexpensive 12-inch serrated bread knife—it just has to be capable of cutting thr...