Corned beef brisket?!


Question: this is considered a very 'fatty' cut of meat, but if I cut the fat off the side, is it no longer fatty? or is the fat marbled through, like a steak?


Answers: this is considered a very 'fatty' cut of meat, but if I cut the fat off the side, is it no longer fatty? or is the fat marbled through, like a steak?

Cutting all visible fat off may reduce it to a medium-fat meat, instead of a high-fat meat. But brisket generally runs in layers of fat, then lean, then fat, then lean..... it's hard to get it all out.

If you have time, chill it and the juices. Skim off fat, and disect roast to remove fat. This will help a great deal.

Brisket is a tough cut but cooked properly you can't beat it. Look for slow cook recipes. It can take up to 14 hrs to cook @ 225-250 deg. If BBQing, leave the fat on.

I agree with the first answer. And once you have trimmed off the fat, you might also consider cooking it on a rack in your roaster to allow excess fat to drip away from the meat.

all beef has a measurable amount of fat. cutting the excess fat will help if your watching your fat intake.

Brisket is all I use for roasting.
This is my recipe and I leave the fat on the top on the roast while cooking. When done I let it cool and remove the outer fat pockets as I slice the roast for serving or sandwiches.
The secret of having a tender and tasty roast is cooking a five pound roast for at least 4 hours at 350 degrees F.
Seasoning it right is also important.
I always do it the same way.
PASTE RUB for brisket cooked in a covered roaster.
3 tbsp olive oil
3/4 cup ketchup
1 tsp French's dry mustard
1 tsp granulated onion powder
3/4 tsp granulated garlic powder
1 tsp salt
1/2 tsp pepper
mix all the ingredients in a bowl and rub over brisket generously--- can also be rubbed over all veggies in bottom of roaster.
add 3/4 cup water to bottom of greased roasting pan(helps on cleanup)
cut 1-2 medium onions into bottom of roasting pan
add 6 peeled and cut potatoes to roasting pan
add 3-4 cut carrots to roasting pan
place rubbed roast on top of veggies fat side up
Cover with lid and cook four hours. this is for a five lb roast brisket remove after testing with a fork. should be very tender.
Let cool and wrap in sections for slicing after refrigerating, preferabley the next day.





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