General Chat

I can just hear my mums voice now when she sent me to the butchers for a nice piece of brisket and a pound of skirt. This was when I was a child and every penny counted.

Rollo, FIL was also from a long line of farmers and butchers. In his opinion, most present day butchers weren't worthy of the name - they were fleshers, ie they prepared ready killed carcases, whereas he had killed and prepared his own beasts.

OH remembers helping out in the shop when he was a boy - 4 o'clock on a Saturday morning making sausages in the freezing cold.

We are lucky in our quite small village to have a butcher who still makes his own sausages but OH doesn't offer to help!

I didn't say it was Brisket.......... the guy selling the raffle tickets did!..... and he looks like he likes his food!

Not much information on the package, just "beef, roast".

I still think it was a rib roast :-D

Oi I am very pleased to here that then. Even better the pub I used once to drink in at odd times will go on serving pints. It was named "the Hope" but by now I suppose it has been renamed to the War Horse or some such.

For those who still think supermarkets are the place to shop:

http://www.independent.co.uk/news/uk/home-news/squeaky-unclean-dirty-massive-super-mouse-lands-tesco-supermarket-with-45000-fine-8835508.html

Don't know where it comes from but well worth buying done in a slow cooker ... Nothing better! ...Lucky you .... Enjoy! :-)

Ah yes Rollo. I see where you got mixed up, this is not the Central Meat Market that is under discussion, this is the old poultry market which is yet to be refurbished.

By the way I have already signed a petition to save these buildings which I also posted on the 'Londoners' thread on here.

http://www.theguardian.com/culture/2013/jul/21/smithfield-market-heritage-development-corporation

http://www.architectsjournal.co.uk/news/daily-news/mcaslans-smithfield-revamp-called-in/8650818.article

Rollo -

'Sad that Smithfield is closing' -where did that come from ?

My s.i.l has his own meat business there and they have all just signed new leases, so that will be news to him ! :-D

I used to watch these American programs 'Man vs Food' and the like, where they travel around American diners.

I am sure brisket was one of the joints they used for making sandwiches...whether it is different to our brisket I don't know

Yes, some branches of Tesco and Waitrose sometimes have some properly hung beef vacuum packed ... for a price. I rather doubt it signposts any significant improvement in their butchering skills.

I am one of the last of a continuous line of farmers and master butchers going back 500 years. I did my butchery training when I was younger and it brought in a bit of cash when I was at uni. That is how I know it is hard work not to to forget the ungodly hours. I am sad though that Smithfield will be closing.

I have quite a cosmopolitan background and New Yorkers cook brisket far better than the English. Here is a recipe:

http://nymag.com/listings/recipe/italian-jewish-style-bri/

Pot roast brisket - delicious! OH cooks it now but he never quite gets the gravy right!

Actually, Rollo, supermarket beef is getting better - some of it is quite dark, showing that it has been hung longer. OH (whose father was a Master Butcher) will now buy it. Had some Aberdeen Angus steak from A**I that was the tenderest I have ever eaten. Mind you the next piece we bought wasn't quite as good.

My mum used to make soup with it, lovely,
and after our soup we had carrot ,turnip and
potatoes with the brisket.

Emma :-)

I found info on google, but it didn't look like the "brisket" my mother cooked.

Nothing in my Encyclopedia of Cookery!

I knew it was beef, it looked like ribs.

I rubbed it with some olive oil & black pepper, cooked it in the halogen oven for just over 90 minutes. Lovely & tender, & Himself enjoyed chewing on the bones. Sometimes it's like living with Fred Flintstone. :-D

We had mashed potatoes, carrots, zucchini & onion gravy with it.

If I get it again I might do it with a bbq sauce.

My mum used to cook a piece of brisket by pot roast it with carrots, turnip, parsnips, and sliced onions, about half an hour before serving it, she would add potatoes that had been part boiled, all the vegetables were grown by my dad - delicious :-)

Good morning All beautiful day on the NE coast :-D

mm mm brisket my favourite cut of beef, rolled or topside shoulder I often cook it for Sunday roast, Morrison's are very good for meat and will cut to order.

In fry pan brown (sear) the joint all sides in oil, season then put in roasting tin with a little water and few chopped carrots.

Roast very slowly 150c.... for a 2k joint approx. 4 hours. Serve of course with Yorkshire puds. and lovely thick rich gravy.
Is very nice cooked in slow cooker too mmmm :-D

I can remember Mum slow cooking a brisket joint in the coal fired oven. The house was filled with delicious meaty smell for hours. Dad had an allotment and so there was always plenty of fresh vegetables and we were fed on what I call good wholesome basic food.

I sometimes buy brisket and cook it overnight in a slow cooker, the kitchen smells delicious and I am taken back very many years and reminded of my happy childhood days.

:-D :-D :-D

My daughter is holidaying there now :-)

Hi Allan.

East and across the little ditch - not the biggun - BOPNZ

B

Hi Bernie, WA here whereabouts are you? :-)

Aye oop all,

Many years ago down here - down under, we had half a beast killed (actually, the whole beast was killed or it would've been right upset but we had half!) and the butcher asked if we wanted the brisket (as well as the silverside) corned. I said, "too b****y right." It were luverly.
B