Rose Veal Brisket
Posted 19 December 2012 - 02:02 PM
I came home with a rose veal brisket that looks delicious.
We have no idea how to cook this. The farm stand recommended a spice rub and low slow roasting. Ok, that's a start.
Anybody got any ideas? We're both pretty good cooks and have lots of pots, pans, spices, and other kitchen stuff.
Posted 19 December 2012 - 06:08 PM
Posted 20 December 2012 - 10:32 AM
What I am finding wants us to braise it in the oven between 325 and 350 for somewhere between 2.5 and 4.5 hours.Oddly, the veal brisket recipes seem to want the oven to be hotter than the beef brisket recipes.
I'm liking the look of this recipe so I may go this way. I think I need a bit more research to see how to modify it for a veal brisket, as opposed to a beef brisket. Also this, but same thing - how to modify from beef to veal.
Then again, I also like this one, which is actually for veal, and takes 3 hours less. And it's on the stove top?
Anyone got other good recipes or guidance to point us at?
Posted 20 December 2012 - 11:25 AM
Posted 20 December 2012 - 12:36 PM
Treat the veal sirloin roast as you would beef. It will have milder flavor and slightly softer texture. I wouldn't season it aggressively, like with knife slits filled with garlic--that would overwhelm the flavor of the meat. I would brown it on top of the stove and finish it in the oven to 125-130 f. internal temp and concentrate on the side dishes.
Posted 20 December 2012 - 12:40 PM
4.5 hours @ 350 and you will have a big dry hunk of sawdust swimming in a delicious broth, if there is any liquid left. That's way too hot and too long for a veal brisket. If you want it in the oven that long for logistical purposes, dial the oven temp way down to 225-230. 2 hours at 325 is probably just right, and check it at 1 1/2 hours to see if the meat is soft yet.
Thank you, thank you, thank you!
I'll go with 2 hours at 325 for dinner.
Now for the easier task - deciding what to PUT on it!
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