PrintBrisket Bones?
I went grocery shopping the other day and realized that not only do I not make enough money to be alive, but I definetly don't make enough money to eat like a normal person. All of the normal things I pick up like chicken, hamburger meat, pork chops were just TOO expensive for my ever-shrinking budget. I was forced to pick up a few things I'm not familiar with at all ... like brisket bones. It appears to be a huge slab of meat (that was only four bucks, I might add), but I have NO IDEA what the hell to do with them. Any ideas?
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5 Comments:
My instincts (my meaty-senses) are telling me that it probably comes from the juncture of the ribs and the brisket.
I'm inclined to think that it will benefit from long slow cooking the way ribs and briskets are generally approached.
Is it very meaty? I don't think I've ever seen it. Be sure to post what you end up doing with it.
wookie at 5:26PM on 04/26/08
Hi PumpkinBear.....brisket bones are probably a piece of meat and bones trimmed off the top of a slab of pork spareribs.That makes the spareribs into "St. Loius Style Ribs", leaving the brisket bones left, that have to be sold at a bargain....sometimes i cook them on my BBq when i'm cookin ribs....a little taste for the chef...lol....you can make pork an sauerkraut with them....some people use the bones to season collard or turnip greens....there isn't a lot of meat on them but if you like to gnaw the meat off the bone as i do ....theres some good eatin on them....you could also bake them when you have the oven on....with a nice teriyaki glaze.....hope this helps.......btw.....i'm an assistant meat manager at a large grocery store and i want to start a food blog where i can give people tips on how to cook meat and also how to save $ when they're shopping for meat an i'm tryin to think of a catchy name for my blog....any ideas?
onepercent99 at 5:31PM on 04/26/08
@onepercent99--you should post your query so everyone sees it!
wookie at 5:38PM on 04/26/08
Cheap meat usually = a nice long braise. That happens to be some of my favorite food. I know shee shee quick cooking chix breast and expensive fish are more desired but give me a good old lamb shank or shoulder chop to braise anyday.
chiff0nade at 6:43PM on 04/26/08
@Wookie: I ended up doing a spice rub on them and then wrapping them up in a huge tin foil packet and funneling in some braising liquid that was just wine, honey, vinegar and garlic. They turned out excellent. I really loved it and they were super meaty. As a matter of fact, they were meatier than most ribs I've had.
@oneperecent99, I'm thinking of a name for your blog ... I'll let you know what I brainstorm.
PumpkinBear at 12:14PM on 04/27/08