OR: Two Great Ways to Make Brisket Without A Smoker
I think it is a reasonable statement to make that Texas is known for brisket. Brisket IS Texas barbecue and no one does it like Texans, right? Right. (As a shameless plug, it is a natural extension to say that no one does Texas Brisket like JBARH does, and certainly no one does it better.)
BUT, and this is a HUGE but, don’t make the mistake of saying that Texans make THE BEST brisket, especially if there is a Jew within earshot! I made this assertion on a national catering forum and let me tell you…the retribution was swift, harsh and unrelenting. I was dog-piled by a number of good natured folks informing me that the Jewish people were making brisket thousands of years before Texans even learned to speak English. GENERATIONS of people were thrown at me to make this point, and like the true cowboy I am, I stuck to my guns…for a time. But as the great cowboy poet once said, you’ve got to know when to hold ’em and know when to fold ’em.
So, out of respect for the East Coast Mavens, I experimented with Jewish Brisket and found that there are, in fact, other ways to cook this challenging cut of beef. A slow braise works perfectly as this cut needs time and low heat to break up the hard working fibers.
The first recipe I came up with, (under advisement from my accusers) and have since served in my catering company at least 100 times, is my JBARH KINKY FRIEDMAN BRISKET. I call it that because Kinky is a Texas Jew that does things his own way and doesn’t care. He is one of my heroes and I am honoring him by creating a Texas version of the venerable Jewish Brisket. This brisket is a little sweet & a little spicy and and a whole lotta fork tender & can be served over anything that will sop up the juices. (I suggest my JALAPENO CHEESE POLENTA)
The next recipe is an old standby JBARH BEEF TIPS. This is a hunting camp recipe that has been in my box since I started cooking. You can pretty much take any cut of beef for this recipe and, if given enough time, it will turn out delicious and perfect. I like to use brisket because of it’s beefy flavor and texture and because it is CHEAP. With prices in Texas ranging from $1.50 per pound to $3.50 per pound, there isn’t a cheaper cut of beef.
Many times I will have people tell me that they would love to cook a brisket, but just don’t know what to do with over 10# of beef. These two recipes are perfect because you can buy 1 10# brisket, cut it right down the middle and make the JBARH KINKY FRIEDMAN BRISKET with the fat end and the JBARH BEEF TIPS with the lean end. And BOTH recipes freeze wonderfully.
Try them out and let me know what you think. (To get the recipes, click on the links.)