MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-10-2013, 07:50 AM   #1
code3rrt
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Default Brisket Stew.....pR0n

I had a small chunk of brisket leftover from the family dinner Sunday and I decided to turn it into stew. THIS was some good stuff.....A bit of buttered french bread on the side, delicious!




Thanks for taking a look.

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Old 09-10-2013, 07:51 AM   #2
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I want that!
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Old 09-10-2013, 08:17 AM   #3
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Man, that looks good KC!! Nice job!
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Old 09-10-2013, 08:19 AM   #4
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That looks very good!
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Old 09-10-2013, 08:38 AM   #5
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Brilliant....perfect football food...thanks for sharing.
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Old 09-10-2013, 08:43 AM   #6
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looks great

care to share the recipe?
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Old 09-10-2013, 08:44 AM   #7
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I've been jonesing for brisket for a while now and things like this don't help!
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Old 09-10-2013, 08:56 AM   #8
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ComPhy meal!
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Old 09-10-2013, 10:04 AM   #9
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Quote:
Originally Posted by ButtBurner View Post
looks great

care to share the recipe?
I don't really have a recipe, but this is what I did for this cook;

I had about a 1.5-2 pound piece of brisket leftover. I put that in a kettle with some water to cover and simmered that for awhile to make a nice broth. I didn't have to simmer to long as the brisket is already pretty tender. I removed the brisket to cool in the refer.
To my broth I added coarsely chopped celery(a couple stalks) and a med sized onion coarsely chopped also. Washed and chopped up 5-6 carrots and tossed those in the mix. The broth was a little weak, so I added some beef bouillon, a little granulated garlic and ground black pepper and let this all simmer for about 1.5 hours. Peeled and cut 6-7 potatoes into chunks and tossed those in. And then I took my brisket and trimmed off any fat that remained, cut that into bite sized pieces and into the kettle. I let that cook till the taters were tender, tasted to make sure the seasoning was right, added a little kitchen bouquet for color. Then I just mixed in a little corn starch slurry just to slightly thicken and that's it I think.......oh yeah, warmed up some green peas to throw on top as served.

Served that with the french bread.....easy peasy!

KC
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Old 09-10-2013, 10:06 AM   #10
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Looks good! I would be willing to do this if it wasn't 100 farking degrees here. It's football season. C'MON MAN!
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Old 09-10-2013, 12:58 PM   #11
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That looks great, nice job!
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Old 09-10-2013, 01:03 PM   #12
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Very good idea! Don't know why it hasn't occurred to me before.
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Old 09-10-2013, 01:20 PM   #13
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That's a meal that will stick to your ribs. Looks yummy!
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Old 09-10-2013, 02:13 PM   #14
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I cooked a brisket on Sunday... so far, I've had:

brisket
brisket sandwich
brisket/peppers/onions w/cheese on a sandwich
caesar salad with sliced brisket on top

I just might have enough left to whip up a little batch of stew. Thanks for the idea!
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Old 09-10-2013, 03:37 PM   #15
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KC that looks incredible!! Yum!!
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