We buy briskets on sale and cut them into roasts and steaks. You may wish to marinate the steaks before cooking.
The roasts that we cut from the brisket, we put in the crockpot and prepare as usual.
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Briskets in Texas are one of the more expensive and least tender cuts sold. How do you cut "steaks" or "roasts" from it, and how do you cook them since they are so "fatty" and notoriously so tough they have to cook slowly almost overnight until tender? Perhaps we just have bad beef?
We need a diagram of how you are cutting the briskets to get the steaks and roasts.
Also, is the brisket from your market actually a different cut than the TX brisket?
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