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Brisket with no fat?

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We just got our butcher delivery for shabbos and the brisket is almost completely devoid of fat. I've never seen a brisket like this. Not just the fat on the outside but also there is no fat where there would be some marbling. It looks like a giant London Broil.

What do I need to be wary of when cooking this? I'm worried about it being tasteless!

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  1. What is you method of cooking? As long as you season it appropriately and cook it low and slow so the collagen melts it should be juicy -

    8 Replies
    1. re: weinstein5

      I was going to put it in the slow cooker tomorrow around lunch time. Four+ hours.

      1. re: DeisCane

        Did you plan on searing it first?
        Again, asking because this will help with flavor.

        1. re: monavano

          Yes, always do.

          1. re: DeisCane

            i wouldnt, your just going to dry it out more, what were you going to make out of it? maybe if you rethink your dish youll have better success, maybe slow poached in a broth like pot a feu might work out best.

            1. re: Moishefrompardes

              You're probably right about the searing.

              Well, slow cooking and slow poaching aren't that different, are they?

              1. re: DeisCane

                you could also try giving it a salt peper garlic thyme rub down letting it sit over night & confiting it in canola oil.

                1. re: Moishefrompardes

                  I was actually thinking of a oiled rub overnight.

                  1. re: Moishefrompardes

                    or a different oil.

      2. Is this grass fed?
        Can you call the butcher to be sure that it's brisket? The reason being is that from what you describe, you could have a cut from the rump of the cow, such as round, tip or even flank.
        It would be best to clarify before you proceed.
        That said, if the cut is from the rear end, they are also tougher muscles, but optimal cooking methods may vary.

        Another thought is that you could "lard" the meat with beef fat to compensate for your lack of marbling and fat cap.
        I think this might help with the the flavors concern you have.

        5 Replies
        1. re: monavano

          It says brisket right on it. And on the receipt.

          1. re: DeisCane

            Thanks.
            Did you ask for a specific cut; first vs. second?

            1. re: monavano

              No.

              1. re: DeisCane

                I have seen some pretty lean first cut briskets -

                and I doubt it is from the rump end as it is very difficult to find a kosher butcher in the USA who will go to the extra effort to make the rear end kosher -

                1. re: weinstein5

                  I'm in London but your point still holds.

        2. We just bought a brisket also, and the one side is covered with a 1/4 inch layer of fat, I was disappointed it had so much fat on it....

          Is that normal?

          I was thinking of trimming most of it off...

          4 Replies
          1. re: Raffles

            Usually it is mostly trimmed. Since muscle weighs more than fat, you overpaid but only a little.

            1. re: DeisCane

              Unless the price/pound was adjusted accordingly.

            2. re: Raffles

              The smokers here (barbecue variety, that is) would probably tell you that the fat cap Is a good thing. I guess it all depends what you're going to do with it.

              1. re: queenscook

                You got that right....that fat is flavor. What you are looking at is the 1st cut or "Flat" of the brisket and is without a doubt the most difficult piece of beef to master IMHO. This muscle, as opposed to the 2nd cut or "Point", takes on much of the weight for the cows front end and is a lean tough piece of meat as a result. This cut is the one most often used to make corned beef. It is very lean so a gentile braise would certainly work best. Enjoy & Good Shabbas!

            3. You're fine with a braise. If you need some fat then add a liberal layering (or multiple layers) of beef fry. Heck, add the beef fry no matter what.

              1. Here's a pic.

                 
                4 Replies
                1. re: DeisCane

                  Silly question... but did you open the package to see if the fat is on the bottom?
                  It looks a little square-ish to be a brisket, but it's hard to tell from your pic.

                  1. re: iluvcookies

                    I am opening it now to put it in the marinade. It's kinda squished into the packaging so it's not that square.

                    1. re: iluvcookies

                      OK, the bottom had the telltale fat lines, but the fat was removed. I've never seen such a trim brisket. It's in the marinade now--extra light olive oil, garlic powder, brown sugar, colman's, cracked coriander, paprika, turmeric, and a splash of balsamic vinegar. I'll report back after shabbos!

                    2. re: DeisCane

                      From the even coloring in the photo it almost looks like fresh tuna (albeit without the fish fat).

                    3. So it wasn't tasteless, but the flavor was definitely muted. It took much longer to get the texture right (and it still wasn't really) and there was little bold about the flavor, despite the marinade and what I cooked it in (crushed tomatoes, brown sugar, garlic, vinegar, sauteed onions and mustard). But in the end, it was OK. Not my best by far, but not bad, and I think the marinade definitely helped.