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meat market west

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I'm looking for a good meat market or butcher near Elmhurst. In particular, I'd like a brisket the way I remember it in my childhood - when it cooks down to shreds. The way I've had it the last few years is more like leather. I'd like to try a better cut to see if it makes a difference. Any recommendations?

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  1. how are you cooking it? It seems like most of the time, butchers want to trim too much of the fat from the brisket. if you have a fatty enough piece of meat and you cook it slow and low with the fat side up, it won't turn into leather.

    Just a thought.

    4 Replies
    1. re: rubinow

      Exactly what we were wondering. My mom has her butcher trim most of the fat. My theory was that meat is being raised leaner, so I wanted to try a more "marbled" cut - if there is such a thing with brisket. Others were saying there was too much fat trimmed off and that was the problem. I'll give your technique a shot. Thank you!

      1. re: anderhous

        Agree with all of the above.

        It's not the cut, it's the technique. Brisket gets braised for hours. Then let it cool in the juices, skim off the fat (there can be a lot, which is why I prefer to have most of it taken off) and reheat. Do not slice it until you are ready to eat it. I like to make it the day before we plan to eat it.

        1. re: anderhous

          Part of the reason why you want the fat on top when you cook it is so that it may drip through the meat as it heats up and melts. That takes care of the need to get a marbled cut of brisket.

          1. re: rubinow

            Just a personal opinion:
            I like to let my brisket sit overnight so that the flavors can marry. When it cools, most of the fat rises to the top, rather than sitting inside the meat and it gets skimmed before reheating. If it is well-enough cooked in the first place, it will be very tender, fat or no fat. It is important that you not slice it until just before serving so it stays moist.

      2. In case you still want to try a better cut, these topics have discussions of butchers in the Chicago area:

        http://chowhound.chow.com/topics/561594
        http://chowhound.chow.com/topics/380774
        http://chowhound.chow.com/topics/477536

        The second link has a couple of recommendations for Casey's in Western Springs, which isn't far from Elmhurst.