On 9/5/2010 2:53 AM, Ellen K. wrote:
> I was thinking to try to get grass-fed brisket for Rosh Hashana but I
> don't see any advertised. The only grass-fed roasts I see advertised are
> chuck eye roast and minute roast. I've never made either one, can
> anybody tell me what these two cuts are like? Also, how would one
> prepare them?

The chuck eye is a pot roast cut. You can make it like you would do a
brisket as it also needs slow braising.

L'shanna tova!

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Thanks very much for the new year greeting and same to you.

How I used to make brisket was:

Put a large piece of heavy duty tinfoil in the pan.
Slice some onions very thin and put some of them on the tinfoil.
Salt the meat on both sides, and put it fat side up on top of the onions.
Put the rest of the onions on top.
Cover and refrigerate at least an hour.
Uncover and put about a cup of water in the pan.
Brown about 20 minutes at 450-500 depending on the oven.
Turn the meat over (using the tinfoil) and brown another 20 minutes.
Turn the oven down to 325, turn the meat over again, make sure there are
lots of onions on top, add more water, cover, and cook 2 to 2 1/2 hours.

Does this help with the answer?

"Janet Wilder" > wrote in message
...
> On 9/5/2010 2:53 AM, Ellen K. wrote:
>> I was thinking to try to get grass-fed brisket for Rosh Hashana but I
>> don't see any advertised. The only grass-fed roasts I see advertised are
>> chuck eye roast and minute roast. I've never made either one, can
>> anybody tell me what these two cuts are like? Also, how would one
>> prepare them?
>
> The chuck eye is a pot roast cut. You can make it like you would do a
> brisket as it also needs slow braising.
>
> L'shanna tova!
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

On 9/5/2010 4:45 PM, Ellen K. wrote:
> Thanks very much for the new year greeting and same to you.
>
> How I used to make brisket was:
>
> Put a large piece of heavy duty tinfoil in the pan.
> Slice some onions very thin and put some of them on the tinfoil.
> Salt the meat on both sides, and put it fat side up on top of the onions.
> Put the rest of the onions on top.
> Cover and refrigerate at least an hour.
> Uncover and put about a cup of water in the pan.
> Brown about 20 minutes at 450-500 depending on the oven.
> Turn the meat over (using the tinfoil) and brown another 20 minutes.
> Turn the oven down to 325, turn the meat over again, make sure there are
> lots of onions on top, add more water, cover, and cook 2 to 2 1/2 hours.
>
> Does this help with the answer?

I usually don't salt my meat, but lots of onions is a good thing. I also
like to put a little beef broth in the foil and a little bit of dry red
wine. I think it helps to tenderize the meat. I like to season it with
garlic, bay leaf, thyme and margerom and some pepper. Some people won't
do a brisket without a little Heinz ketchup in the braising liquid.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Janet Wilder" > wrote in message
...
> On 9/5/2010 4:45 PM, Ellen K. wrote:
>> Thanks very much for the new year greeting and same to you.
>>
>> How I used to make brisket was:
>>
>> Put a large piece of heavy duty tinfoil in the pan.
>> Slice some onions very thin and put some of them on the tinfoil.
>> Salt the meat on both sides, and put it fat side up on top of the onions.
>> Put the rest of the onions on top.
>> Cover and refrigerate at least an hour.
>> Uncover and put about a cup of water in the pan.
>> Brown about 20 minutes at 450-500 depending on the oven.
>> Turn the meat over (using the tinfoil) and brown another 20 minutes.
>> Turn the oven down to 325, turn the meat over again, make sure there are
>> lots of onions on top, add more water, cover, and cook 2 to 2 1/2 hours.
>>
>> Does this help with the answer?
>
> I usually don't salt my meat, but lots of onions is a good thing. I also
> like to put a little beef broth in the foil and a little bit of dry red
> wine. I think it helps to tenderize the meat. I like to season it with
> garlic, bay leaf, thyme and margerom and some pepper. Some people won't do
> a brisket without a little Heinz ketchup in the braising liquid.
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

Well, I personally won't be eating the onions, or not more than a taste
anyway, but hopefully the taste will infuse the meat.

Ellen K. wrote:
> Thanks very much for the new year greeting and same to you.
>
> How I used to make brisket was:

<snip>

I highly recommend the recipe Nach Waxman's Brisket from The New Basics
Silver Palate cookbook. It is fabulous. A bit more laborious than your
version, but not terribly so.

Thanks!

"Janet" > wrote in message
...
> Ellen K. wrote:
>> Thanks very much for the new year greeting and same to you.
>>
>> How I used to make brisket was:
>
> <snip>
>
> I highly recommend the recipe Nach Waxman's Brisket from The New Basics
> Silver Palate cookbook. It is fabulous. A bit more laborious than your
> version, but not terribly so.
>
>