most recent 30 from http://paleohacks.com 2013-06-18T05:39:14Z http://paleohacks.com/feeds/question/106445 http://www.creativecommons.org/licenses/by-nc/2.5/rdf http://paleohacks.com/questions/106445/help-w-usw-brisket balor123 2012-03-21T04:01:39Z 2012-03-23T19:53:07Z

<p>I ordered brisket from US Wellness. Flavor is ok but it's tough as heck. Anyone else had this experience? Some parts are edible but other parts require a good steak knife to cut much less chew. Maybe I got a bad batch or is it a property of grass fed meat? I'm trying to soak it in lemon juice overnight and will try pressure cooking it for 20min tomorrow as well. Hopefully that does it but it's a shame since much of the flavor will be lost I'm guessing.</p>

http://paleohacks.com/questions/106445/help-w-usw-brisket/106447#106447 Canis Minor 2012-03-21T04:51:35Z 2012-03-21T04:51:35Z

<p>Briskets require slow cooking, in my experience. I do at least an hour per pound, more if it's grass fed. Your US Wellness brisket may have less fat on it, too, which makes a difference.</p>

http://paleohacks.com/questions/106445/help-w-usw-brisket/106449#106449 cerement 2012-03-21T05:20:09Z 2012-03-21T05:20:09Z

<p>Brisket and flank are the tough, stringy cuts (and used to be really cheap before fajitas became all the rage). Fajitas go for cutting across the grain. Texans go for a good 24-hour slow smoke. Corned beef requires at least a week marinating in brine. Barbacoa is easily an overnight braise. You can cheat some with a pressure cooker, but that means keeping your eye on it the entire time. Low and slow is the way to go.</p>

http://paleohacks.com/questions/106445/help-w-usw-brisket/106456#106456 stephenj 2012-03-21T06:13:08Z 2012-03-21T06:13:08Z

<p>I use brisket in stews etc and I find that four hours is a good time to simmer it for. I would also take my time getting the liquid up to simmering temperature too. Much before three hours and it will be pretty damn tough.</p> <p>The pressure cooker will work well, but in a long slow cook you can adjust the seasoning better, and the liquid will concentrate.</p> <p>Overnight in a crockpot is pretty much guaranteed to make it tender too.</p>

http://paleohacks.com/questions/106445/help-w-usw-brisket/106457#106457 Bread-Eating Beelzebub 2012-03-21T06:40:55Z 2012-03-21T06:40:55Z

<p>There are really only two options for brisket. One is low and slow, for a long time. This can be absolutely delicious and it's the best option IMHO. I really don't get the same results in a pressure cooker. I once did brisket for 48 hours in a crock pot and it was perfect. </p> <p>There is also a questionable method I used once, which is to slice and stab it to death with a meat tenderizer. Then you can cook it anyway you want and it's not tough, but it's not as good either IMHO.</p>

http://paleohacks.com/questions/106445/help-w-usw-brisket/106461#106461 Jan 2012-03-21T08:35:58Z 2012-03-21T08:35:58Z

<p>Some briskets are high in elastan, it wont break down in cooking. It would be better to brine it first in 4% salt solution for 2-4 hours. </p>

http://paleohacks.com/questions/106445/help-w-usw-brisket/106479#106479 Rob 2012-03-21T13:26:11Z 2012-03-21T13:26:11Z

<p>If you have netflix the first season of BBQ Pitmasters on watch instantly does a good deal of obsessing over briskets. </p>

http://paleohacks.com/questions/106445/help-w-usw-brisket/106483#106483 henny 2012-03-21T13:45:04Z 2012-03-21T13:45:04Z

<p>Sometimes slow cooking with sauerkraut will tenderize meat too. I favour slow cooking over pressure cooking.</p> <p>If all else fails get the butcher to grind it into hamburger meat.</p>

http://paleohacks.com/questions/106445/help-w-usw-brisket/106492#106492 greymouser 2012-03-21T14:14:27Z 2012-03-21T14:14:27Z

<p>Slow cook! I prefer a dutch oven and basically braising it. If you have access to a smoker or low-temp grill, for the love of meat, do a smoke!</p>

http://paleohacks.com/questions/106445/help-w-usw-brisket/106592#106592 primallykosher 2012-03-21T21:26:44Z 2012-03-21T21:26:44Z

<p>8-10 hour cooking has always yield me briskets that you can cut with a fork. </p>

http://paleohacks.com/questions/106445/help-w-usw-brisket/106633#106633 Alex 2012-03-22T02:07:36Z 2012-03-22T02:07:36Z

<p>Gonna hafta chime in with the 'praise the braise' crowd on this one. Just today, I braised a whole leg of lamb with a large bottle of hard cider, sauteed onion and garlic, and a few sprigs of fresh rosemary... it was soooooooo good.</p>

http://paleohacks.com/questions/106445/help-w-usw-brisket/106970#106970 Stanley at Tender Grassfed 2012-03-23T19:53:07Z 2012-03-23T19:53:07Z

<p>Here is a recipe for traditional grassfed brisket pot roast. I have made pot roasts with U.S. Wellness briskets many times. Their brisket is delicious. As others have discussed, brisket can be tough if not properly cooked. I discuss some of the particular characteristics of brisket and talk about cast iron casseroles and other traditional pots, etc. Hope this helps:</p> <p><a href="http://www.tendergrassfedmeat.com/2011/01/25/grassfed-brisket-pot-roast-with-traditional-flavors/" rel="nofollow">http://www.tendergrassfedmeat.com/2011/01/25/grassfed-brisket-pot-roast-with-traditional-flavors/</a></p>