Tips on cooking small, grass fed, brisket
I am going to the farmers market to pick up a brisket. This farmer sells it fresh, not frozen as many do, but they are small, between 1 and 1 1/2 pounds, and since they are 100% grass fed pretty lean. I was thinking of just braising it in chicken stock with onions and carrots. Using a slow oven about 250 and keeping it covered with tin foil inside the pot and put the lid on. The last time I did this with short ribs they were a bit tough. Any suggestions considering this is small and lean?
Ask the farmer for a full brisket (14-16 lbs) instead of a small portion thereof...1/2 it if you must, but at least you will have something to work with...
short ribs should not be tough when braised unless they're not cooked long enough.
i would think the same applies to brisket, even if it's grass-fed.
That sounds like a teeny brisket to hang out in the braising liquid for so long without any fat.
Braises were made to break down certain meats. Jfood is not sure a very lean brisket will come out.
Any chance to get a much lager pies? Jfood's briskets normally have a minimum size of 4#.
I don't cook any brisket that is less than 12-14 lbs.
That being said I suppose you could braise this little piece of leather until it gave up. I would not be as concerned with cooking time as getting it fork tender. So I would braise it for hours, then perhaps put it in foil with some liquid and keep on cooking until it passes the fork test.
I know you are talking braising, but hopefully all the fat, or what little there was, is not trimmed off. I have seen that and it's not what you want for smoking.
Grass feed=less or no fat. Smoking is for fatty meats. Maybe a good brining before grilling followed by a braise?