One of the best ways to cut the cost of your shopping bill but still enjoy good quality meat is by buying cheaper cuts. It’s easy to end up buying the same things each week, such as chicken breasts or pork chops, but these are the more expensive cuts of meat. Many of the cuts that our grandparents ate regularly are forgotten about, even though they make great tasting, inexpensive meals and can be used in a variety of recipes. Don’t be put off buying cheaper cuts of meat because you are unsure of what to buy or you don’t know how to cook them.
A great way of finding out more about the cheaper cuts of meat that are available in your area is to talk to your local butcher or your local supermarket meat department manager. When shopping for lamb, always check the dates that are stamped on the packaging to know if you are getting fresh meat. If lamb is not contained in a package, look at the color of the meat, as that is a major factor in determining how fresh it is. Lamb should be pink/red in color. Any meat that is dark red is older and will not be as tender. Also, look for other markings on the label that will give you more information about the lamb. USDA Prime will be the highest in tenderness and flavor. USDA Choice is still high quality meat, but slightly less tender. While USDA Prime has somewhat of a higher fat content, all grades of lamb have similar protein, vitamins and nutrients.
Cheaper cuts of meat often come from tougher, muscled areas of the animal and require slow cooking in stews or casseroles to soften them up. By slow cooking these cuts of meat, which can be done either in a slow cooker or in a covered pot in the oven, you can easily make tasty meals. Where dishes call for “braising” or “stewing”, you can often use any of the cheaper cuts of meat. Braising refers to the cooking technique, where the meat is browned first in a pan and then cooked for several hours in liquid on low heat in a covered pot.
Less Expensive Lamb Cuts
This is one of the cheapest cuts and can be very versatile – it can be roasted, stuffed or rolled.
Lamb shanks have become popular in recent years, which has pushed the price up a bit. But they are still a good value and are suitable for slow roasting, stewing or braising. Lamb Shanks are excellent on a dinner party menu. They also make for a delicious meal, when slow roasted in individual aluminium foil packs with white wine and herbs.
Shanks are a cut of lamb taken from either the shoulder (fore shank) and arm of a lamb or the upper part of the leg (hind shank). The fore shank includes part of the shoulder, as well as part of the leg, while the hind shank includes only part of the rear leg. Lamb shanks have a paper-thin membranous covering and a thin layer of fat. While a lamb shank is leaner than other parts of a lamb, the meat can be tough. This cut of lamb must be braised or roasted.
Osso buco is the name for a classic Milanese dish of cross-cut slices of veal shank, which are often labeled osso buco and slowly braised in a vegetable-rich, tomato-based sauce until the meat is so tender, it falls away from the bone with the merest nudge of a fork. The shanks are traditionally served over saffron risotto or polenta.
If you’ve ever seen a whole veal shank, you’ll understand why cutting it crosswise into thick sections makes complete sense. The same is true of lamb shanks, pork shanks and turkey legs. Ask to have them cross cut for a nicer presentation, because it is so much more appealing to serve shanks in slices rather than as joints on a platter. Most likely, you’ll have to place a special order with the butcher in your market, but lamb shanks are much cheaper than veal.
Tips For Slow Cooking Lamb
- Brown the lamb first, in batches if necessary. This will caramelize the meat and improve its flavor.
- Although lamb is a little more fatty than other meats, don’t trim all of it away before cooking. The fat contains a lot of the flavor and helps make the meat tender. The excess will rise to the surface of the cooking liquid and can be skimmed away.
- Remember to only lightly season slow-cooked dishes at the beginning of cooking. As the meat braises the cooking liquid reduces and concentrates the sauce, which can easily become too salty.
- When simmering lamb, do it over a low heat so that the liquid bubbles only very gently around the meat. This will keep the meat tender.
- Keep an eye on slow-cooked lamb. Unless you want it so tender it falls apart. Check it after about 45 minutes for tenderness, as lamb cooks much faster than other meats.
Lamb Osso Bucco
Makes 6 servings.
- 2 lamb shanks trimmed of fat and cross-cut into 1 or 1 ½ inch thick pieces
- 2 heaping tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, finely chopped
- 1 ½ cups tomato sauce
- 1 ½ cups dry white wine
- 1 tablespoon fresh basil, chopped
- 1 ½ teaspoons fresh thyme, chopped
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped
Heat oven to 325°F. Combine flour, salt and pepper in a paper bag. Drop the lamb pieces into the bag and shake, thoroughly covering the pieces with the flour mixture.
Pour the olive oil into a Dutch Oven and brown the shank pieces over medium-high heat. Remove the browned lamb and set aside.
Reduce the heat to medium and add the onions, carrots and celery to the skillet. Cook for three to five minutes, stirring constantly. Add garlic, tomato sauce, wine, basil, thyme and bay leaf. Add the browned lamb and return to a simmer.
Place the pan in the oven, covered, and bake for 1 hour.
Turn the meat. Cover and cook another hour or until the lamb is tender enough to fall off the bone easily.
Remove the bay leaf. Sprinkle with parsley and serve. It is traditional to serve this dish with risotto.
Lamb Shanks in Foil Packets
- 4 (2-1/2-inch) sprigs fresh rosemary
- 4 (2-1/2- to 3-inch) strips orange zest
- 4 garlic cloves, crushed
- Crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 4 lamb shanks (about 1 lb. each), trimmed
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 4 teaspoons unsalted butter
Position an oven rack in the lower third of the oven and heat the oven to 300°F.
Arrange four 16×16-inch squares of heavy-duty aluminum foil on a work surface. Put 1 rosemary sprig, 1 garlic clove, a pinch of crushed red pepper flakes and 1 strip of orange zest on each square. Set aside.
Pat the lamb shanks dry and season generously with salt and pepper. Heat the oil in a large skillet over medium heat until shimmering hot. Working in batches if necessary to avoid crowding, brown the shanks on all sides, about 10 minutes total per batch. Transfer 1 shank to each foil square, arranging it on top of the herbs. Draw up the edges of the foil to capture any juice, but don’t seal the packets yet.
Return the skillet to medium heat, add the wine and bring to a simmer, scraping the skillet with a wooden spoon. Remove from the heat. Portion the wine drippings evenly among the 4 packets, pouring it over the lamb. Dot each shank with a teaspoon of the butter.
Fold the foil to form rectangular packets, sealing the seams tightly. Arrange the packets on a baking sheet; it’s fine if they touch but they shouldn’t overlap. Bake for 2-1/2 hours; then check for doneness by carefully opening one of the packets (watch out for the steam) and testing the meat with a fork—it should be tender and pulling away from the bone. If necessary, continue to bake for another 10 minutes and check again.
Transfer the contents of the packets to large pasta bowls, surrounding the shanks with the liquid from the packets. Serve with mashed potatoes and a green vegetable.
Pappardelle with Braised Lamb Shanks and Winter Vegetables
- 2 tablespoons olive oil
- 2 lamb shanks, cross-cut into 1-inch-thick slices, as for osso buco
- Salt and freshly ground black pepper
- 5 garlic cloves, chopped
- 4 shallots, chopped
- 2 cups dry white wine
- 2 cups beef broth
- Juice and julienned zest of 1 orange
- Juice and julienned zest of 1 lemon
- 2 tablespoons tomato paste
- 2 branches fresh rosemary
- 1 thick parsnip, cut into 1-inch dice
- 1 small rutabaga, cut into 1-inch dice
- 1 small celery root, cut into 1-inch dice
- 1 pound dried pappardelle, fettuccine or other wide, flat pasta
- 1/4 pound button mushrooms, sliced
- 6 cherry tomatoes, halved
- 1 cup grated Parmigiano-Reggiano cheese
- 1/4 cup roughly chopped fresh flat-leaf parsley
- Lemon wedges
Heat the oil in a Dutch oven over medium heat. Dry the pieces of meat with a paper towel, season them well with salt and pepper and brown them on all sides; set them aside. Add the garlic and shallots to the pan; cook until golden, about 6 minutes. Add in the wine; simmer 5 minutes. Add the stock, orange juice, lemon juice, tomato paste, rosemary, the browned lamb shanks and any juices they have released. Cover and simmer gently for 45 minutes.
Stir in the orange and lemon zest, parsnips, rutabaga, mushrooms, tomatoes and celery root. Cook, partially covered, until both the lamb and vegetables are tender, about 20 minutes more. Set aside to cool. When the lamb is cool enough to handle, remove the meat from the bones and add it back to the stewed vegetables. Discard the bones.
Bring a large pot of salted water to a boil. Cook the pasta until al dente. While the pasta is cooking, reheat the lamb and vegetable stew; bring to a simmer.
Using a slotted spoon, transfer the cooked pasta directly from its cooking pot to the pot with the stew. Add the cheese and parsley; toss to combine. Season well with salt and pepper and serve in heated bowls, garnished with lemon wedges.
Lamb Shanks – Jewish Style
- 4 Kosher lamb shanks (about 1 pound each), cross cut and visible fat removed
- Kosher (coarse) salt to taste
- 2 tablespoons olive oil
- 4 medium onions, halved root to stem and thinly sliced
- 3 tablespoons coarsely chopped garlic
- 3 cups homemade chicken stock or canned, low-sodium chicken broth, divided
- Pinch of saffron threads
- 1/2 cup dried apricots
- 1/2 cup prunes
- 1/2 cup almonds, toasted
- Black pepper to taste
Soak the lamb shanks in water to cover in a large bowl, changing the water frequently until it runs clear. (This will take about 15 minutes in all.) Remove the lamb shanks, dry them very well with paper towels and then season them all over with salt.
Meanwhile, preheat the oven to 350°F.
Heat 1 tablespoon of the olive oil in a Dutch oven or other large, heavy, ovenproof pot over medium-high heat. Add the shanks and brown them on all sides, about 15 minutes altogether. Remove the shanks and set them aside.
Add the remaining 1 tablespoon oil to the pot, reduce the heat to medium and cook the onions until they are soft, about 10 minutes.
Mix saffron with 1/4 cup of the chicken broth and add to the pan. Stir to mix well, 2 to 3 minutes.
Add the garlic and cook for 1 minute more. Remove the pot from the heat. Stir in the remaining chicken stock and return the lamb shanks to the pot.
Place the pot in the oven and roast, covered, turning and basting the shanks frequently, for about 1 hour.
Add the apricots and prunes and continue roasting, covered, until the meat is very soft, about 1 1/2 hours.
Transfer the shanks to a platter and keep warm. Remove as much fat as possible from the sauce, using a spoon or a fat separator. Season the sauce with salt and pepper, if necessary.
Spoon the sauce over the lamb shanks, garnish with toasted almonds. Serve by itself or over couscous.
Slow Cooker Wine Braised Lamb Shanks
- 4 large lamb shanks
- Salt and pepper to taste
- 2 tablespoons dried parsley flakes
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon grated lemon peel
- 1 cup finely chopped onion
- 1 medium carrot, finely chopped
- 1 teaspoon olive oil
- 1 cup Burgundy wine (or beef broth)
- 1 teaspoon beef bouillon granules
Sprinkle lamb with salt and pepper. Place in a 5-qt slow cooker. Sprinkle with the parsley, garlic, oregano and lemon peel.
In a small saucepan, saute the onion and carrot in oil for 3 – 4 minutes or until tender.
Stir in wine or broth and bouillon. Bring to a boil, stirring occasionally. Pour over the lamb.
Cover and cook on low for 8 hours or until meat is tender.
Remove lamb and keep warm. Strain cooking juices and skim fat. In a small saucepan, bring juices to a boil. Cook until liquid is reduced by half. Serve with the lamb.
- Lamb Shanks, Fall Break, and Fires (choppednctomi.wordpress.com)
- Slow Cooked Spicy Lamb Shanks (cookingwithtonyblog.wordpress.com)
- Classic Lamb Shank Pot Roast (andrewscookery.wordpress.com)
- Chef’s Winter Recipes: Ryan Johnston’s Red Wine Braised Lamb Shanks (friendseat.com)
- White Wine Braised Lamb Chops (seasonsforcooking.com)
- Passaggio Pinot Noir Braised Lamb Shanks (passaggiowinesblog.com)
Expensive cuts of meat tend to be the ones that are tender and can be cooked quickly and easily. This doesn’t mean that you can’t create a great meal with a cut that costs less. Fresh brisket is an inexpensive boneless cut that requires long, slow cooking to break down the collagen in the connective muscle tissues to achieve tenderness. Because brisket is a tough cut of meat, it’s best simmered in a small amount of liquid, either in the oven, the slow cooker or on the stove top. Most recipes do not need much attention during cooking.
The secret to the tenderness is a long, moist cooking process called braising. Add a little liquid to the roasting pan – broth, wine, juice even water works fine. Season the beef and cover the pan tightly. The steamy environment created from the braising liquid will tenderize the meat. You’ll know that the brisket is done when you can easily insert and twist with fork the center of the meat without resistance. The important final step is to thinly slice the brisket across the grain.
Two different cuts of brisket are available. Unless the recipe specifies one or the other, either may be used in recipes calling for boneless beef brisket.
Beef Brisket Flat Half (also called thin cut, flat cut, first cut or center cut): With its minimal fat, this cut is generally the pricier of the two.
Beef Brisket Point Half (also called front cut, point cut, thick cut or nose cut): This cut is the less expensive of the two. It has more fat and more flavor.
How to Buy Brisket
Look for beef brisket that has a good color and appears moist but not wet. Avoid packages with tears or liquid in the bottom of the tray.
Plan on 3 to 4 ounces for each person you serve. Brisket comes in 3- to 3-1/2-pound sizes or larger. Unless you’re serving a crowd, you’ll probably have plenty of leftovers for sandwiches or future meals with 3 – 3 1/2 pounds.
Do not confuse a fresh beef brisket with corned beef. Corned beef is a brisket that has been brined in a salt and herb solution.
Cooking Beef Brisket
Most briskets you buy will have a layer of fat on the surface. Trim this away using a sharp slicing knife. If needed, slice the brisket into two pieces to fit into your Dutch oven or slow cooker. Unless otherwise specified, you do not need to brown the brisket before cooking.
How to Cook Brisket in the Oven
The meat braises in a liquid (of your choice – broth, wine, barbecue) in the oven. No special equipment is needed — all you need is a baking pan.
1. Prep the Cooking Liquid
Here is a suggestion: In a small bowl stir together 3/4 cups beef broth, 1/2 cup chopped onion, 3 tablespoons Worcestershire sauce, 2 tablespoons cider vinegar or white wine vinegar, 1 tablespoon chili powder, 1/8 teaspoon cayenne pepper and 2 minced garlic cloves.
2. Bake the Brisket
- Place a fat-trimmed 3 to 3-1/2-pound fresh beef brisket in a 13x9x2-inch baking pan. Pour the cooking liquid over the meat.
- Cover the pan with heavy duty foil.
- Bake in a 325 degrees F oven about 3-4 hours or until tender, turning once halfway through the cooking time. Discard the cooking liquid and, if desired, serve the sliced brisket with barbecue sauce. (See “How to Slice Brisket,” below.)
How to Cook a Brisket on the Stove Top
1. Prep the Brisket and Cooking Liquid
- Slice 2 medium onions; set aside.
- Coarsely crush 1 tablespoon mixed peppercorns. Sprinkle a fat-trimmed 3- to 4-pound brisket with salt and crushed peppercorns.
- Heat 1 tablespoon cooking oil in a large heavy skillet with a tight-fitting lid. Brown the brisket on both sides in hot oil. Remove brisket from the pan.
- Add onions to the skillet. Cook and stir onions until they are tender but not brown.
- Return brisket to the skillet. Add one 28-ounce can crushed tomatoes, 1 cup lower-sodium beef broth, 1 tablespoon Worcestershire sauce and 1 tablespoon dried Italian seasoning.
- You can also add other liquids, vegetables or seasonings of your choosing to the pan.
2. Cook Brisket on the Stove Top
- Bring mixture in the pan to boiling. Reduce the heat. Spoon some of the onion mixture over brisket.
- Simmer brisket, tightly covered, for 3-4 hours or until brisket is tender.
3. Finish the Sauce
- Remove brisket from the pan to a cutting board and let stand for 10 minutes before slicing.
- Meanwhile, use a soup spoon to skim the fat from the top of the sauce. The liquid may be thickened with flour to make a gravy.
- Serve the sliced brisket with the cooking liquid. (See “How to Slice Brisket,” below.)
How to Cook Brisket in a Slow Cooker
A slow cooker is ideal for braising brisket unattended for hours. In this preparation, the cooking liquid becomes a smoky barbecue sauce to serve alongside the tender, meaty slices of brisket.
1. Prep the Veggies and Sauce
- Cut 2 stalks celery into 1/2-inch-thick slices. Combine the celery slices with one 16-ounce package of peeled fresh baby carrots in the bottom of a 5- to 6-quart slow cooker.
- Season the brisket with salt, pepper and herbs of choice or use a rub.
- For the sauce, crush 2 tablespoons quick-cooking tapioca using a mortar and pestle (or place the tapioca in a resealable plastic bag, and crush with a rolling pin). In a small bowl combine the crushed tapioca, 1-1/2-cups smoke-flavor barbecue sauce, 2 tablespoons Dijon-style mustard and 1 tablespoon Worcestershire sauce.
Slow-Cook the Brisket
- Place the fat-trimmed brisket on top of the vegetables in the slow cooker. Note that you may need to cut the brisket in half to fit into the slow cooker.
- Pour sauce over the brisket.
- Cover the slow cooker and cook on the low-heat setting for 12 to 14 hours. Or cook on the high-heat setting for 6 to 7 hours.
- Serve the sliced brisket with the vegetables and any liquid that forms in the pan. (See “How to Slice Brisket,” below.)
How to Slice and Serve Brisket
- Transfer cooked brisket to a cutting board. Let rest 10-15 minutes.
- Using a slicing knife, thinly slice the brisket across the grain. (See photo above.)
- If serving the cooking juices alongside your brisket, use a tablespoon to skim fat from the cooking liquid. Pass the cooking with the brisket.
How to Store Leftover Brisket
Divide leftover cooked brisket into small portions and place in shallow airtight containers. Refrigerate for up to 3 days or freeze (in freezer containers) for up to 2 months.
Here are some of my favorite brisket recipes.
The Number One Family Favorite Is Not Italian!
Oven Barbecued Brisket
After several years of trying different spices and ingredients, I found the combination that everyone loves.
- 2 medium shallots, minced
- 2 cloves garlic, minced
- 4 teaspoons chili powder
- 4 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 4 pounds beef brisket, trimmed of fat
- 1/4 cup Worcestershire sauce
- 26 oz container Pomi strained Italian tomatoes
- 1/4 cup packed dark brown sugar
- 1/4 cup cider vinegar
- 1/2 cup ketchup
Combine shallots, garlic, chili powder, paprika,, oregano and salt in a small bowl. Rub onto both sides of the meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.
Mix tomatoes, Worcestershire sauce, ketchup, brown sugar and vinegar together in a large measuring cup.
Pour sauce over the meat. Cover the pan with heavy duty foil and set aside at room temperature while the oven heats to 350°F.
Bake the brisket, covered, for 2 hours. Turn meat over.
From this point on baste the brisket with pan juices every 30 minutes, for about 1 1/2 to 2 hours more, until the meat is very tender.
Remove the meat from the sauce. Let rest for 10 minutes, then slice against the grain. Pour the sauce over the meat and serve.
Note: I like to make this dish the day before I plan to serve it, because the flavor improves so much sitting overnight. I slice the meat and place it in a baking dish, cover the dish and refrigerate overnight. I put the sauce in a separate container and place it in the refrigerator. The next day, I remove the chilled fat from the sauce and pour the sauce over the meat in the baking dish. Reheat the meat and sauce in a moderate oven for about 45-60 minutes.
Italian Braised Brisket
- 3 1/2 to 4 pound boneless beef brisket, trimmed of excess fat
- Kosher salt and pepper to taste
- 1 tablespoon olive oil
- 1 medium onion, peeled, halved and sliced
- 1 stalk celery, finely diced
- 1 carrot, peeled and finely diced
- 3 cloves garlic, peeled and finely diced
- 1 teaspoon finely chopped rosemary leaves
- 1 teaspoon finely chopped sage leaves
- 1 1/2 cups beef stock or water
- 16-ounce can chopped tomatoes
- 6 baking potatoes, peeled and quartered
Set the meat on the counter and let it come to room temperature. Salt and pepper the meat generously. Heat the oil over medium high in a heavy Dutch oven that will accommodate the roast and potatoes snugly in one layer. Add the meat and brown thoroughly on all sides, adjusting the heat if necessary to prevent burning. Transfer to a platter.
Add the onion, celery, carrot, garlic and herbs to the pot and cook, stirring, until the onion is translucent and the celery and carrot are softened; do not brown. Push the vegetables to the edges of the pot and return the meat to the pan. Add the stock or water and tomatoes with all juices. Bring the sauce to a low boil, reduce to low heat and cover tightly. The liquid should be just bubbling throughout the cooling time, not a hard boil.
Turn the meat every 20 to 30 minutes and replenish the liquid if necessary. After 45 minutes, add the potatoes, nestling them in the liquid.
Check the roast after 2 hours and 30 minutes of cooking time; the dish is done when the meat is very tender. Serves 10 to 12.
- 4-5-lb beef brisket
- 2 bay Leaves
- 2 tablespoons canola oil, divided
- 3 cups beef stock; (homemade or low sodium canned)
- 3 large yellow onions; (about 3 pounds), cut into 1/2-inch slices
- Coarse salt; to taste
- 4 cloves garlic; minced
- Freshly ground black pepper; to taste
- 2 teaspoons Hungarian paprika; sweet or hot
Heat oven to 375 degrees F.
Heat 1 tablespoon oil in a large Dutch oven over medium high heat. Pat brisket dry with paper towels and season with salt and pepper. Sear brisket well on both sides, about 8 minutes, set aside.
Add remaining oil to in Dutch oven over medium high heat. Add onions and cook stirring, until softened and beginning to turn golden; add garlic, paprika, salt and pepper and cook 1 minute. Add bay leaves and beef stock and bring to a boil. Return brisket to the Dutch oven, leaving lid 1/2-inch ajar, transfer to the heated oven and bake, 3-1/2 hours or until tender. (Add more water or stock as needed throughout the roasting time).
Remove brisket from the oven and transfer to a cutting board. Remove and discard bay leaves. Using a handheld blender, puree broth and onions to smooth sauce, if desired, or leave onions in the sauce without pureeing. Adjust for seasoning with salt and pepper. Slice brisket against the grain and serve with the onion sauce.
Makes 8 to 10 Servings
Some tips on this recipe:
This recipe is so much better the next day because the flavors blend together. Another benefit to this method is that it permits you to skim the fat from the pan juices. Also, once cooked and cooled, the brisket is easier to slice thinly across the grain. Prepare the roast the day before serving and simply reheat the sliced meat in the de-fatted pan juices in a moderate oven.
Italian Jewish Style Brisket
- 1 beef brisket, about 5 pounds
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 large carrot, cut in 1/4-inch dice
- 2 sticks celery, cut in 1/4-inch dice
- 1 large onion, cut into 1/4-inch dice
- 2 cloves garlic, minced
- 1 sprig fresh rosemary
- 1 cup canned crushed tomatoes
- 2 bay leaf
- 1 bottle red wine
- 1-1/2 cups chicken stock
- Garnish: parsley, chopped
Preheat the oven to 325 degrees F.
Trim the brisket of most of its fat and season with salt and pepper.
Heat the oil in a large Dutch Oven and sear the brisket on both sides. Remove the brisket from the pan. Add the diced carrots, celery, onion and garlic. Saute for about 5 minutes over medium heat or until onion is translucent. Add the rosemary, tomatoes and bay leaves and return brisket to the pan. Completely cover the meat with the wine, adding chicken stock if necessary so that the meat is covered.
Cover the pan and bake in the oven for 3 to 3 and 1/2 hours or until the meat is fork-tender. If the liquid reduces by more than half during cooking, add a small amount of chicken stock.
Transfer the meat to a dish and keep warm. Remove the herbs and puree the liquid in a blender or with a hand held immersion blender until smooth. If the sauce is a little thin, return it to the heat and reduce over medium-high heat until it reaches the desired consistency. Slice the brisket and arrange it on a deep platter with the sauce. Garnish with chopped parsley.
Easy Smoked Brisket
Don’t have access to a Smoker? Then try this oven roasted barbecue brisket that tastes pretty much like the real thing. This recipe makes great sandwich meat.
Serves 6 to 8
- 4 pound beef brisket, trimmed
- 1/2 cup packed brown sugar
- 3 tablespoons Worcestershire Sauce
- 4 cloves garlic, minced
- 2 tablespoon chili powder
- 2 tablespoon ground black pepper
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/4 teaspoon nutmeg
- 1 teaspoon liquid smoke
Combine everything but the brisket in a bowl. Mix well. Rub over the surface of the brisket and wrap tightly in heavy duty aluminum foil. Refrigerate overnight.
Preheat the oven to 300 degrees F. Place foil wrapped brisket in a roasting pan on a roasting rack and poke a couple of holes in the foil on the top. Cook for 4 hours.
Remove meat from foil and let sit for about 10 minutes before carving and serving.
- Main Dish – Bassin’s Beef Brisket (lutherancookbook.wordpress.com)
- Roast Beef Brisket (bwilsonn.wordpress.com)
- Slow Cooker Brisket (ambitiousoyster.wordpress.com)
- Texas Oven-Roasted Beef Brisket (klovings17.wordpress.com)
Authentic Italian cooking is not just pasta, as many people think, here in the States. In Italy, portion sizes are much smaller and pasta is generally served as a first course, separate from the main entree. Family meals are important events and diners are encouraged to savor their food. Italian cuisine places emphasis on the quality and freshness of ingredients and most Italian cuisine originates from frugality. Locally grown and regional products are the basis for meals. Vegetables and fruits are used to enhance and accompany the flavors of the main course. Vegetables, such as, eggplant, asparagus, artichokes, peppers, fennel, spinach, beans and escarole are most commonly used.
The dish featured here, will demonstrate how vegetables flavor and support the main dish protein. This dish features fennel, which is a vegetable that is not well know, but is showing up more and more in food magazines and on cooking shows. Fennel is a bulbous vegetable with a tall, wispy, frond top that looks rather like dill. The fronds can be used in salads or to dress a serving plate, but the main attraction of fennel is the bulb itself. It’s very firm and crunchy and it tastes a bit like anise. It has a fresh taste and is excellent for salads or slaws. It can also be grilled or braised until it becomes tender and sweet, mild and delicious.
Fish Braised With Fennel, Artichokes and Lemons
In this recipe you can use any firm white fish fillets that are found in your region, such as, halibut, cod, grouper or bass. I also prefer fresh or frozen artichoke hearts to bottled types because I think the frozen taste much fresher. This is a typical Italian preparation for fish fillets and includes many mediterranean flavors. Give this recipe a try for your next meal.
You will need:
- 2 lemons
- 1-9oz. package frozen artichokes, defrosted and cut in half
- 1/2 large onion, halved crosswise and thinly sliced (about 1 cup
- 1 fennel bulb, trimmed, halved crosswise, core removed and cut into 1/4-inch-thick strips
- 1 tablespoon fresh chopped oregano or 1 teaspoon dried
- Salt and freshly ground black pepper
- Flour for dredging
- 3 tablespoons extra-virgin olive oil
- 4 fillets (each weighing about 6 ounces and 1 inch thick)
- Fennel fronds
Squeeze juice from 1 lemon; cut the remaining lemon into very thin slices.
Put onion, fennel, artichoke hearts, oregano, lemon juice and lemon slices, 3/4 teaspoon salt, 1/4 cup water and 2 tablespoons olive oil into a large saute pan. Cover pan.
Bring to a low boil. Reduce heat and gently simmer, stirring occasionally, until vegetables are tender, about 15 minutes. Remove to a bowl. Set aside.
Season both sides of the fish fillets with salt, pepper and a light coating of flour.
In the same skillet, heat 1 tablespoon oil over medium heat until very hot but not smoking. Add fillets. Reduce heat to medium-low and cook fillets, without moving them, until bottoms are golden brown, 4 to 5 minutes. Carefully turn; cook until fish is opaque and flakes easily, 2 to 3 minutes more.
Return artichoke mixture to the pan and warm for a minute or two. Spoon 1/2 cup artichoke mixture over each fillet. Garnish with fennel fronds.