hutspot

[LMNO]

Hunk of cow meat.

Lends itself best to slow-and-low cooking.

[Suu]

it's just the brisket marinated in a brine with some spices, then typically you simmer the whole brisket in a large stockpot for several hours until it is falling-apart tender. put in fridge overnight to cool, since trying to slice it while it;s still hot is a recipe for failure.

so there's no corn in it?

weird.

and i'll have to look up what "brisket" means.

'Corned' is an old English term for salted. I think only the US still uses it in this sense.

[East Coast Hustle]

brisket is a shoulder cut. lots of connective tissue so it needs to be cooked for a long time to break that down, but once you've achieved that you're left with an incredibly flavorful piece of meat.

I believe that "corning" is just another term for brining that has fallen into disuse.

beef brisket is also really good for smoking and/or pit-BBQing.

[Suu]

beef brisket is also really good for smoking and/or pit-BBQing.

Hell. Yes.

Nothing quite like going to a Jewish Bris, and they decide to rather un-kosherlike smoke the meat. 

Trust me...Jews know how to throw parties that involve a ridiculous amount of amazing food...even on the occasion of a baby's circumcision.

[Jenne]

Booze at those things is usually pretty awesome as well.  (just saying, etc.)

Brisket is a lot more versatile than many think it is--but it depends on the quality of meat, too.

[Suu]

Booze at Purim alone is pretty ridiculous. When the object of the feast is, "Drink wine until you can't count anymore"...yeah.

There's plenty of different ways to cook brisket though.

[Jenne]

I've found for a largely meat-eating society, we're pretty unschooled about cuts of meat, quality and variety of ways to cook the meat.  Seems most people stick to ground meat and steak cuts.  Laem.

[Suu]

If I had the money, I'd go and get a London Broil, something that is at least, when SLICED, resembles steak that you can heavily season and it will last a couple of days. Or seriously, I should just coerce Mr. Suu into making a pork shoulder. If we're not entertaining people with it, we get almost a week out of the meat between the two of us.

[East Coast Hustle]

what are considered "garbage cuts" are frequently the tastiest part of the animal.

shoulder cuts are finally gaining their due, but if people blind-tasted every part of a cow (or a pig, for that matter), they'd probably be surprised to find out that the meat they thought was tastiest comes from the neck, the cheeks, the belly, and the feet.

and the richest and most flavorful meat in the entire cow?

it's in the tail.

[Jenne]

We hooked up with this dude from Venezuela who came over here on a student visa and so can't hold down an "official" job or else he'll get carted back.  However, he's become our "meat guy" since he goes down to LA, fills up his van full of meat, and puts it in a storage meat locker he rents a space from downtown.

My god the cuts he gets are just unreal.  And we end up with the choicest meats that he usually sells to the ****+ restos around here for near-wholesale prices.  Since then, we've learned a lot about meat.  A lot about how to slice your own filets, what to do with rabbit and flank steak, etc.

Been an education.  Course, we eat more red meat now than we ever have, more's the pity.  But damn it's delicious.

[Suu]

what are considered "garbage cuts" are frequently the tastiest part of the animal.

shoulder cuts are finally gaining their due, but if people blind-tasted every part of a cow (or a pig, for that matter), they'd probably be surprised to find out that the meat they thought was tastiest comes from the neck, the cheeks, the belly, and the feet.

and the richest and most flavorful meat in the entire cow?

it's in the tail.

Not quite the same...but I've had Jamaican ox tail before. 

[East Coast Hustle]

it is the same.

there are no oxen in jamaica. they just call it that.

and yeah, NOTHING beats oxtail.

[Payne]

Also, for reasons I have never actually researched, and am unlikely to, "Corned" Beef used to be known as "Bully" Beef in the British navy (military, merchant, or otherwise)

[Triple Zero]

brisket is a shoulder cut. lots of connective tissue so it needs to be cooked for a long time to break that down, but once you've achieved that you're left with an incredibly flavorful piece of meat.

that sounds a lot like the "klapstuk" i mentioned, but i was a bit hard pressed to find a proper translation for that word. correction according to dutch wikipedia, the "klapstuk" is cut from the ribs, but it needs to be cooked a long time as well.