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Brisket – best pot roast for cooler climates

Brisket – best pot roast for cooler climates

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Now the weather has a little chill in the air my thoughts have turned to some Autumnal cooking and comfort recipes.

One of my favourite methods is pot roasting and the best cut of beef in my opinion, for a sumptuous result, is Brisket.

This comes from the front of the animal; it’s the lower part of the breast, so it’s responsible for helping to hold the animal up and therefore is always working. This means the muscle will be tougher and have more connective tissue and collagen fibres, but this is a good thing when we are slow cooking. This connective tissue acts as a self-basting element and adds that gelatinous mouth feel and significant flavour.

Brisket is a fat cut of meat, but your local butcher can work some serious magic on these beauties.

I believe it’s best boned, it can be cooked flat, and indeed is the way the traditional Jewish salt beef, or the Texan style smoked Brisket is served. Check out DJ BBQ’s stonking recipe on FoodTube. Also the extremely tasty pastrami is done this way too.

However I like to have mine, boned and rolled, it make the joint a bit easier to handle. So let’s turn this joint into a thing of wonder.

I like to brown my joint, and always look to add flavour add every opportunity, so do this in dripping, you could go for a healthier option. Don’t forget to do the ends too. This gives us great colour and flavour through the caramelisation. When you have achieved the desired sear/crust, remove the brisket, now deglaze the pan, scraping all the marmitey crusty bits off the bottom with a splash of liquid of your choice, stock, beer, or wine, whatever you fancy. Now add some veggies, onions, carrots, celery, squash, the varieties are endless. Don’t forget some herbs, bay leaf, and thyme work for me. Now return the Brisket to the pan and top the liquid up to about half way on the joint. Bring it to a blipping boil, cover, turn down and cook low and slow for 4-6 hours. It’s gotta be served with some creamy mash for my idea of heaven.

How to Talk About Beef Like an Expert

Everything you need to know about aging techniques, primal cuts, and how to store your beef.

America’s national dish might as well be the hamburger—we eat an estimated 50 million of them per year. In 2019, the average American consumed 57.7 pounds of beef sourced from more than 32 million cattle. Clearly, we like red meat, yet many of us know so little about the beef we eat, other than what temperature we like our burgers and steaks.

I’m here to help. To help explain all things beef𠅏rom coveted breeds and aging techniques to USDA grades and primal cuts—I talked to cattle aficionados Curtis Stone, the meat-obsessed celebrity chef behind Gwen Butcher Shop & Restaurant in Los Angeles, and Rena Frost, who owns and operates Mac’s on Main steakhouses just outside Dallas.

Meat Temperatures

At what temperature is chicken and turkey done?

To take the temperature of a whole chicken or turkey, insert the thermometer straight down into the thickest part of the breast near the backbone and straight down into the thigh, taking care not to hit the bone (which can cause an incorrect reading). If you’re cooking chicken parts, stuffed chicken or ground chicken, insert the thermometer probe into the thickest part to take the temperature.

Chicken breast: 165 degrees F

Chicken thigh: 165 to 175 degrees F

Stuffed chicken: 165 degrees F

Ground chicken: 170 to 175 degrees F

At what temperature is beef and lamb done?

Insert the thermometer probe into the thickest part of the meat to take the temperature, taking care to avoid any bones if there are any.

Rare: 125 degrees F + 3 minutes of resting time

Medium rare: 130 to 135 degrees F

Medium: 135 to 140 degrees F

Medium well: 140 to 150 degrees F

Well done: 155+ degrees F

Ground: 160 degrees F

At what temperature is pork done?

Insert the thermometer into the thickest part of the meat to take the temperature, taking care to avoid any bones if there are any.

Medium rare: 145 degrees F + 3 minutes rest

Medium: 150 degrees F

Well done: 160 degrees F

Ground: 160 degrees F

3 Best Meat Thermometers, Tested by Food Network Kitchen

ThermoWorks Classic Thermapen

ThermoPro TP01A Instant Read Meat Thermometer with Long Probe Digital Food Cooking Thermometer for Grilling BBQ Smoker Grill Kitchen Oil Candy Thermometer

Taylor Precision Products Digital Cooking Thermometer with Probe and Timer

We roasted chickens and checked the temperature throughout the cooking process to see how quickly the thermometers registered the temperature of the meat. We also tested for accuracy by placing each thermometer in a glass of ice water to see how quickly and precisely they measured the freezing temperature. Here are the best picks.

Reheating Brisket Leftovers by Boiling

If you do not have a vegetable steamer or metal strainer, you can mimic the steaming process by boiling the leftover brisket. To boil the leftovers, simply seal them in a plastic food baggie and place them in boiling water.

Boil the baggie until the leftovers reach an internal temperature of 165 degrees Fahrenheit. Slice and serve the meat immediately to get the best flavor and texture out of the reheated brisket.

Reheating leftover food by boiling it is very similar to the sous vide method, which only a few people know about. You can read this article for more information about this method.

Wine Braised Pot Roast

January is definitely a month for comfort food recipes, and this one is delicious. Braising in red wine is one of my favorite ways to prepare pot roast. It allows the meat to become very tender while the herbs and wine create a fantastic sauce to serve over it.

(8 votes, average: 4.38 out of 5)
  • 3 pounds boneless beef chuck roast
  • 2 Tbsp olive oil
  • 1/2 cup water
  • 1/2 cup red wine
  • 1 tsp dried basil
  • 1 tsp herbes de provence
  • 1 tsp salt
  • 1/4 teaspoon ground black pepper
  • 1 onion, sliced
  • 6 carrots, peeled and cut into 2-inch lengths
  • 8 pearl onions, peeled and halved
  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total remove from the heat. Pour in the water and wine. Sprinkle with the basil, herbes de provence, salt, and pepper. Arrange the onion slices on the roast.
  3. Replace the cover and bake in the preheated oven for 3 hours. Add the carrots and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.
Melissa Lieser

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    Traditional braised cabbage tends to have a lot of added sugar. I am not a fan of sweet vegetable side dishes so I tried this recipe both with and without&hellip When it comes to making soup quickly, nothing beats a pressure cooker or an Instant Pot. This rich and warming tomato soup recipe is perfect for the winter months and&hellip The best keto sweets, in my opinion, don’t need alternative starches because they’re already naturally starchless. Pot de crème is an incredibly rich French pudding that sets without cornstarch or&hellip

Mmmmmm! :) That looks absolutely amazing! I will definitely be trying that recipe :)

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Beef Ordering Process - Detailed

When we take your order for a quarter/half or whole beef, you will see the butcher dates on top of the beef pages in our website. To order, just click the link above and buy a deposit. The deposit amount will depend on how much beef you want to order. After we receive your deposit we will contact you by phone or email. If you want to process at a different butcher, that can be arranged by calling us at 402-525-1938.

When the steer goes to the processor we will let you know when to call the butcher to provide your instructions for how you want your beef cut. The beef will then dry-age in a climate controlled cooler for 14 days before being cut. The reason it is dry aged, is that dry-aging helps tenderize the meat. Cutting, packaging and freezing takes another 2-3 days, so your order will be ready for pickup a little over two weeks after the date the animal went to the butcher. Once the final payment for the beef is paid to AC Angus, the meat can be picked up at the locker. While at the locker, they will collect payment for they're processing fees.

If you want to order a quarter please read this. If you are interested in a half, or whole skip this paragraph:

If you ordered a quarter, what you will receive is commonly called a “split half.” Because, the cuts of meat in the front half differs dramatically from the back half, the locker will evenly divide the cuts between the two to make it a fair offering. This will somewhat limit how you can have your beef cut, as it is a compromise with the other customer, who will be sharing the half. Again, this applies only to quarter orders. If you ordered a half or whole beef, you won’t have to split the cuts.

The cost calculated by hanging weight and can fluctuate year to year with the beef markets. Again, this does not include processing, which runs about .75 per pound. The hanging weight is the weight of the carcass, before it is processed into individual cuts. Your take home weight of meat will be about 40% less depending on how you have the meat cut.

Quarter: 210 lbs = approximately $522 for the meat, and about $150 for the processing.

Half: - 420 lbs = approximately $1,045 for the meat, and about $281 for the processing.

Whole: (Eligible for a extra 5% discount) 840 lbs = approximately $1,987 for the meat (showing the discount), and about $563 for the processing.

Total weight does not include heart, liver, tongue, or oxtail, but are available. Just ask the butcher.

What kind and number of cuts of meat can I expect?

The quick answer is, it depends. That's because it's custom cut how you want it. The best thing to do is to tell the butcher what you like. They will walk you through the cuts to help you. Unless you are buying a 1/2 or a whole beef, the cuts also depend on what other customers ask for.

Below is the typical percentage breakdown without any special requests, such as a brisket for smoking, for example.

Here is a video that explains where the different cuts of beef come from. Bon Appetite - Every cut explained

That Mama Gretchen, a blog post that discusses what she does with her 1/4 of beef, which might give you some ideas.

If you reside in a part of the country with cooler temperatures, Myers says you&aposll want to choose hydrangeas that can withstand cold weather extremes. "Panicle hydrangea, also known as Hydrangea paniculate, is very cold hardy, and reliably comes back even after brutal zone 3 winters," she says. "They&aposre very adaptable and low-maintenance, and often offer large, lacy white flowers that fade to pink or purple before brown."

If you don&apost have a lot of shaded areas in your garden, which most hydrangeas prefer, Myers once again suggests choosing a panicle hydrangea. "They prefer full sun, require minimal care, and are drought-tolerant once their roots have established," she explains. She also says other types of hydrangeas can tolerate full sun as long as they receive sufficient moisture, which may mean watering them daily.

Is It Safe to Warm Food in a Slow Cooker?

The USDA cautions against heating up leftovers in a slow cooker. In fact, heating up any type of meat in a Crock-Pot is not recommended because if you put cold meat in the Crock-Pot, it could spend too much time heating up, giving bacteria a chance to multiply within the meat.

Temperatures above 40 degrees Fahrenheit and below 140 degrees Fahrenheit are the danger zone where bacteria multiply rapidly.

And consuming harmful bacteria could make you fall sick. Salmonella, a type of bacteria that is sometimes found in pork, among other foods, can cause acute infections with symptoms like fever, nausea, vomiting, diarrhea and abdominal pain, notes a March 2019 study in the journal ​Diseases​.

Instead of trying to heat up a pre-cooked ham in a Crock-Pot, it is recommended that you reheat the meat on the stove, or in the microwave or convection oven, until the meat crosses 165 degrees Fahrenheit. You can then place the ham in the Crock-Pot to keep it warm until you’re ready to serve it. The Crock-Pot's temperature should be above 140 degrees Fahrenheit.

Note that cooking uncooked ham in a slow cooker from scratch is a different matter altogether.

In that case, the USDA recommends ensuring that the meat is completely thawed and then tossing the uncooked ham into the slow cooker along with some liquid like broth or water. The uncooked ham in the slow cooker should cross the threshold of 165 degrees Fahrenheit to be safe for consumption.

Wine-Braised Pot Roast

Food writer Leah Keonig writes that Rome’s Jews prefer a pot roast braised with “richly flavored red wine,” and this comforting, saucy main course, called “stracotto di manzo,” with slow-cooked carrots and potatoes, makes for a satisfying and flavorful one-pot dish. Even better, the active cooking time is mere minutes, but the end result is the reward of tender meat and saucy vegetables, perfect for your holiday table. Ask your butcher to tie the roast for you. To make the pot roast in a slow cooker, see NOTE.

Make Ahead: The pot roast is best if made at least a day before you plan to serve it. To serve, reheat in a 300-degree oven until desired temperature is reached.

Storage Notes: The pot roast can be refrigerated for up to 5 days, or frozen, tightly wrapped for up to 2 months.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

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Preheat the oven to 325 degrees position the rack in the middle.

Thoroughly pat the roast dry and season generously all over with salt and pepper. In a Dutch oven or other large ovenproof pot with a lid, heat 2 tablespoons oil over medium-high heat until shimmering. Add the roast and sear, turning until browned on all sides, 3 to 4 minutes per side.

Transfer the seared roast to a cutting board. Add the remaining 2 tablespoons oil to the pan, followed by the onions, garlic and bay leaves and cook, stirring often, until the onions soften and start to caramelize, 7 to 10 minutes. Add the onion powder and cook, stirring, until fragrant, about 1 minute.

Add the tomatoes with their juice, stock, wine and 1/2 teaspoon salt. Gently break up the tomatoes with the back of a spoon and bring the mixture to a boil. Nestle the seared meat into the sauce, spooning sauce on top.

Cover the pot with a piece of parchment paper, followed by the lid, and transfer to the oven. Cook for 2 hours then remove from the oven, uncover and carefully flip the meat over. Add the potatoes and carrots, tucking them into the sauce. Re-cover with the parchment and the lid, and continue to cook until the vegetables are soft and the meat is fork-tender, about 2 hours.

Transfer the meat to a carving board, drape loosely with foil, and let rest 10 to 15 minutes before slicing. Arrange the sliced meat on a serving platter and surround it with the potatoes, carrots and any large pieces of tomato. Discard the bay leaves. Set the pan over medium-high heat and boil, stirring occasionally, until the sauce is reduced by one-third, about 10 minutes. Spoon the sauce over the meat and vegetables and serve warm.

NOTE: To make the meat in a slow cooker, follow the searing instructions for the meat and vegetables, then transfer them to a slow cooker, add the remaining ingredients, and cook on low for 8 to 10 hours.

Brisket - how to reach a tender and juicy flat ?

Cooked several briskets so far. Every time I reach better results, but it´s still not a 100 % safety result cook.

The point is always very moist and tender and all I want. Nevermind if I chop it, make Burnt Ends or slice it.

My problem is the flat. I cook brisket normally @ 240 &#8211 250 F in the egg w/o foil, cause I love a nice bark (foiling makes imho a worse bark).

Just a few thoughts, I measure the temp in the flat, but I don&#8217t have a goal temp, I poke a toothpick or thermo probe in the meat until it goes inside of the meat like in warm butter.

I started to check the flat @ 180 F internal every half hour, until it passes the poke test.

Sometimes the flat gets that tender, but sometimes not.

I check every 30 minutes, but I get a bit panic, if the test wasn´t successful approx 4 or 5 hours after reaching 180 F internal flat. I fear, that an additional cooking time dries the flat out.

Most of the time when this happens (flat doesn´t pass the poke test at any time during the cook), I separate flat and point (point has passed the tender test normal several hours before the flat) anytime I think it`s best to pull it now out fo the egg, wrap the flat and put in the cooler until slicing and eating. Result is a ordinary flat, but not more. A bit tough and a bit dry. But not as tender and juicy as I expect it.

My question here is, should I go ahead with cooking when this happens ?

Is there a point every flat gets tender and moist, and I haven&#8217t reached it so far ?

Or is my fear warrantable, that longer cooking times don&#8217t help to tenderize it, it will help to dry out ?

Is it possible at that moment, when I fear I don´t get that beast tender with normal cooking rules, to wrap it, add liquid and cook it ? Helps this ?

My target is, that every brisket cook ends in 100 % satisfaction :-)

The most will &#8211 the point anyway &#8211 but I want also the flat in this level.

12 Answers 12

Your best bet would be a dutch oven on a low to medium low heat in the oven. You could use a regular pot in the oven, but you'd need to stir it regularly (maybe every hour) to stop everything from sticking to the sides and burning.

I don't believe there is anything that can be cooked in a slow cooker that can't also be cooked by conventional methods, in a casserole dish, with the same results. The most important question is how to prepare the ingredients correctly.

Any cut of meat, if not treated correctly, can turn out 'tough' or 'rubbery' so the first thing to do is get to understand how to prepare meat. Believe me, it's not as simple as it sounds.

There are also downsides to slow cookers, some of which have resulted in hospital cases through poisoning, simply because the slow cooker wasn't able to supply enough heat. Vegetables loose more nutrients through slow cooking as well as their colour.

I'd go with @lomaxx's suggestion first of a dutch oven (or any heavy oven-safe pot or crock with a heavy lid) in the oven, but the trick here is either thermal mass or insulation to help even out the temperatures in the oven that @jmoeller mentioned, and keep the food temperature from fluctuating significantly

You might be able to get decent results with a lighter weight pot by adding thermal mass to the oven (pizza stone, bricks, etc.), but I've never tried it for this purpose -- only for baking.

update : @JulesLT's comment remind me of something -- before everyone had ovens in their home, and you'd take your stews and the like to the town baker to throw in his oven after the morning's bread baking was done, you might seal the dish with bread. It doesn't have to taste good, as it's going to be thrown away, but you mix flour and water into a dough, then roll it into a strand that you can press into the top rim of the dish, then press the lid on.