188 replies to this topic

[Liberty]

No worries man. Pete would've done a similar thing I assume. In Portuguese cooking, marinating is usually best when done for that amount of time... There are times where we marinate our stuff in the morning and leave it all day until the early evening. Other times we put it up in the morning, for example a small pig on the spit, and marinate it continually as we cook it. Amaze-balls.

[peteRS]

Tonight's Steak Sandwich
Field Mushroom, Asparagus, Onion, baby Spinach and Chipotle sauce...

[Richo]

Personally I'd switch the bread for something else, but I like the asparagus idea

[peteRS]

Personally I'd switch the bread for something else, but I like the asparagus idea

Potato Salad?
Bakery had just closed

[Richo]

*shakes fist at bakery* dang them.

[skillionaire]

Hi,

Wine bottle in shot for scale.



Haha.

Cheers,
Nik

[peteRS]

Brisket is large eh...how's the prep coming along?

[Adam]

Goddamn!!! What's it cost per kg, Nik?

[skillionaire]

Hi,

I've gone for slow roast, shiraz based. Looking for six hours at 130. Might char some at the end.

Cheers,
Nik

[skillionaire]

Hi Dam,

Goddamn!!! What's it cost per kg, Nik?

Sorry, mate, missed this post I was on my phone. I got just over 3KG for $24.

Just went to pick it out of the slow roast and it fell apart like a Chinese motorcycle. UNG. So keen to dig in.

Cheers,
Nik

[Adam]

I like that price will visit butcher tomorrow

[skillionaire]

Hi,

I had to order mine in, might be fine over there in a more populated area, but he said it's a pretty rare request as in Australia it's considered a corning cut, silverside styles. If you do get some let them know you want about a centimetre of fat left on, so it will go lovely and sticky over the slow roast process. I ended up doing 7 hours at 110deg, it's resting on stock now while I make the mushroom/shiraz sauce reduction.

Which reminds me I need spring onions. Nice one.

Cheers,
Nik

[Adam]

According to the signs he is a wholesaler. Will see

So they would use the brisket here for corned beef, e.t.c?

I will probably use it mostly for curries, as the cold season is coming up. But keen to give a slow roast a go in the weber

[skillionaire]

Hi,

Don't you have a crockpot? Or am I losing my mind again...?

Also, correct, they use it for corned beef.

Cheers,
Nik

[Adam]

Yes I do. I could also roast in this? It's only downfall will be its a small one

[skillionaire]

Hi,

Yeah man, I went two parts stock, one part red wine, then some 'eeeeeeeeeeeeerbasciousness. Mine is pretty damn big though, because I cooked that whole cut without portioning it!

Cheers,
Nik

[Adam]

I'd leave out the red wine. Can't enjoy it in cooking... I would need to find something else.

My crockpot is a 3.5L one hahaha

[skillionaire]

Hi,

Cut and freeze a whole brisket? You could easily set it in the morning and leave it all day on low (90'ish).

You could just smash some cider vinegar at it instead, but a fair bit less, and throw some carrot/onion/celery in there to sautee up.

Cheers,
Nik

[Adam]

I could dry roast it in der with some sort of dry rub.

I could freeze the brisket, I do it with the 1kg silversides/topsides I buy! I normally dice them aswell, so they are fully prepped to go straight in the pan!

[skillionaire]

Hi,

Sounds like a plan from here.

I'm still reducing the sauce and haven't cooked the mushrooms, but this is what the meat is coming off like if I try and pick it up with the tongs...

Honestly, I don't need teeth to eat it...



Cheers,
Nik