ISO: ISO advice on a brisket slider. I'm catering a reception after a funeral and the family requested
- Thread starter joe
- Start date
In Search Of:
melissa-dallas
Well-known member
It sounds wonderful-will the meat be drippy though? Just thinking about the
clothes people will be wearing.
clothes people will be wearing.
I'm thinking it will have to have been braised, cooled in its liquid, and reheated.
so the juices will no longer be so drippy.
Heck, I'm bluffing. I've never braised a brisket in my life, and here I am catering a Jewish funeral?
My mom used to put a brisket in the Crock Pot with a bottle of ketchup and a bottle of beer, cook it for days, it seemed, and serve the resulting fallen-apart stuff on brown 'n serve rolls. I may just go that route.
so the juices will no longer be so drippy.
Heck, I'm bluffing. I've never braised a brisket in my life, and here I am catering a Jewish funeral?
My mom used to put a brisket in the Crock Pot with a bottle of ketchup and a bottle of beer, cook it for days, it seemed, and serve the resulting fallen-apart stuff on brown 'n serve rolls. I may just go that route.
steve2-in-la
Well-known member
I'd shred the beef before putting it on the buns, it'll slip less and hold shape better.
dawn_mo
Well-known member
I haven't made this recipe but you might want to take a look at the article.
http://www.examiner.com/x-22955-Lafayette-Cooking-Examiner~y2009m9d9-Party-foodMini-beef-brisket-sandwiches
http://www.examiner.com/x-22955-Lafayette-Cooking-Examiner~y2009m9d9-Party-foodMini-beef-brisket-sandwiches
Joe, here is a recipe I developed years ago that might interest you
There was a locally-famous place in northeast Minneapolis that served an incredible huge beef sandwich that you needed two hands to carry away from the person that handed it to you. People lined up for blocks on a daily basis to get this sandwich. I came as close as I could to it- have made this recipe many times. I use a big electric roaster for a crowd. This might be something you can use. I know it looks like an inordinate amount of garlic but it mellows so much when cooked for a long time. The meat pretty much falls apart so there is no problem serving it. You do have to cut a bit but not much. I am happy to share this with you- and the soy sauce (I use Kikkoman'e low sodium) really adds body to the flavor.
GARLIC BEEF TWO-FISTERS
5 lb beef- chuck, serloin, brisket, whatever cut you like
25-30 cloves peeled garlic
3 cups beef broth
1/4 cup low sodium soy sauce
2 medium onions, sliced thin
1 tbsp thyme
1 tsp pepper
1 bay leaf
sturdy sandwich rolls
Put all ingredients except rolls in crock pot and cook on high for 3 hours then on low for another 2 hours. Shred or slice beef and put back in juices. Pile on sturdy rolls and serve with pickles and cole slaw.
There was a locally-famous place in northeast Minneapolis that served an incredible huge beef sandwich that you needed two hands to carry away from the person that handed it to you. People lined up for blocks on a daily basis to get this sandwich. I came as close as I could to it- have made this recipe many times. I use a big electric roaster for a crowd. This might be something you can use. I know it looks like an inordinate amount of garlic but it mellows so much when cooked for a long time. The meat pretty much falls apart so there is no problem serving it. You do have to cut a bit but not much. I am happy to share this with you- and the soy sauce (I use Kikkoman'e low sodium) really adds body to the flavor.
GARLIC BEEF TWO-FISTERS
5 lb beef- chuck, serloin, brisket, whatever cut you like
25-30 cloves peeled garlic
3 cups beef broth
1/4 cup low sodium soy sauce
2 medium onions, sliced thin
1 tbsp thyme
1 tsp pepper
1 bay leaf
sturdy sandwich rolls
Put all ingredients except rolls in crock pot and cook on high for 3 hours then on low for another 2 hours. Shred or slice beef and put back in juices. Pile on sturdy rolls and serve with pickles and cole slaw.
music-city-missy
Well-known member
Creme fraiche horseradish sauce!!!
I've made several brisket recipes and I can't remember whose recipe it is but it's like mother or mother-in-law's brisket and it has cranberry sauce. It's excellent.
Also, seems like people have forgotten him but Lee Bailey's brisket and lemon horseradish sauce is very different than the typical ones but excellent.
And then finally, a chef here braied briskets until the fell apart and served them with a watermelon bbq sauce - the watermelon gave it a kick - watermelon schnapps that is....
I've made several brisket recipes and I can't remember whose recipe it is but it's like mother or mother-in-law's brisket and it has cranberry sauce. It's excellent.
Also, seems like people have forgotten him but Lee Bailey's brisket and lemon horseradish sauce is very different than the typical ones but excellent.
And then finally, a chef here braied briskets until the fell apart and served them with a watermelon bbq sauce - the watermelon gave it a kick - watermelon schnapps that is....