Readers
may have noticed a lack of posts recently from your humble slave.
Knee problems have caused slave to be a bit more silly than usual.
This is not an excuse, merely an explanation of what happened. The
last post on Roast Beast just did not come out the way slave
wanted. The roast tasted good but was so ridiculously tough! Today,
looking at the pictures the answer was staring me in the face. The
roast was miss-labeled and slave was too silly to notice the
difference. Deepest apologies.
What
slave bought: (point cut brisket – I think)
What
slave wanted: beef tenderloin roast.
------------------------
What
is the difference?
Tenderloin
from here.
Brisket
from here.
The
Tenderloin cooks easily and is so tender that you can cut it with
a butter knife. These make fantastic roasts. It is what the recipe
calls for.
The
Brisket is some of the toughest meat on the animal. It must be
cooked “low and slow”. Think slow cooker!
Now
slave should have noticed the tell tail sign of a thick layer of fat
on the bottom. Bet you can see it, don't you?
The
brisket is not a bad cut of beef. It just takes a different style of
cooking to bring out the flavor.
So
to make this a “teaching moment” slave shows you how easy it is
to goof-up.
So
what to do now? Guess the meat should be cut into thin strips across
the grain and used in “steak wraps” or Fajitas!
Deepest
apologies to the readers. Hope my goof-ups help teach you to be
better in the kitchen.
Socialslave
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