I'm Cookin' this Brisket RARE

Funny thing. I was at Smart & Final checking out the Cryovac meat. I saw this in the case.



So I tell some guy working there, " Hey, this isn't a brisket. It's a New York strip."

He says, " No, that's a brisket."

I say, " Look, the sticker next to the price tag says New York Strip."

He says, " I've stocked the meat dept for 3 years. It's a fat brisket."

So I say, "I'll take it."



10 1/4 New Your strip for $15.23. Too bad I have to cook it in the oven.

I'm using the Alton Brown Prime Rib approach. Cook real low to 118 internal. Crank the oven to 500 & crisp it up.

I did check the rest of the meat. I was really hoping to score some $1.50 Tenderloin.

Turned out well. I'm sure it would have been better on a BBQ. Had a nice salad, green leaf lettuce with grape tomatoes, feta cheese, pine nuts, avocados & shallots. Served the meat with horse radish, some Danish bleu cheese & au jus. Picked up a nice loaf of Parmigiano-Reggiano bread from the Italian bakery.

About a quart of Stolichnaya too.



feeling no pain

I guess I'm showing my lack of experience, but I don't understand your point Neil.

Here's Alton's recipe. I had a New York strip, but I did the same thing.

What's wrong?



1 (4-bone-in) standing rib roast, preferably from the loin end
Canola oil, to coat roast
Kosher salt and freshly ground pepper, to cover entire roast
1 cup water
1 cup red wine
4 fresh sage leaves

Remove any plastic wrapping or butcher's paper from the roast. Place the standing rib roast upright onto a half sheet pan fitted with a rack. The rack is essential for drainage. Place dry towels loosely on top of the roast. This will help to draw moisture away from the meat. Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38 degrees F. You can measure both with a refrigerator thermometer. Change the towels daily for 3 days.


Remove the roast from the refrigerator and rub with canola oil. Remember to rub the bones with oil, as well. Once the roast is completely coated with oil cover the roast with kosher salt, about half a teaspoon per bone. Next, rub with freshly ground pepper to coat the surface. Place a probe thermometer into the center of the roast and set for 118 degrees. Turn the oven to 200 degrees F and roast until internal temperature is achieved.

Remove the roast and turn oven up to 500 degrees F. Recover with heavy-duty foil. Allow the roast to rest until an internal temperature of 130 degrees F. is reached. Place the roast back into the preheated 500 degree F oven for about 10 minutes or until you've achieved your desired crust. Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve.

Degrease the juices in the glass pan. Place the pan over low heat and deglaze with 1 cup of water. Add the wine and reduce by half. Roll the sage leaves in between your fingers to release the flavors and aroma. Add to the sauce and cook for 1 minute. Strain and serve on the side.

That Italian bakery kills me. The smell is so good, it's like I took a Viagra . Wonderful breads, a really cool meat/cheese counter. Bunch of gourmet items. I saw this rolled up bacon looking thing called Pancetta. I guess it's dried & salted, just not smoked. Anyway the guy behinf the counter told me I have to make Gorgonzola cheeseburgers with Pancetta. He says they're fantastic.

Who am I to argue?