round cut brisket?

Bryan wrote:


The is an example of how language slips around and becomes
self-contradictory. Pastrami and corned beef were originally
made with brisket, but them some persons started making them
with round. This lead to phraseology such as "round brisket",
which is an oxymoron.

It's along the same lines as chile-free enchiladas.

Steve
 
Bryan wrote:

Sort of like "prime rib" being either a specific cut of meat independent
of USDA grading, or a USDA grade that could come from any part of the
cow that includes a rib.

I've seen corned brisket and corned round.

To me a "round cut brisket" would be a circular piece of meat cut out of
a brisket. Shaped like a hamburger but not made out of ground meat.
 
On Mar 15, 4:28?pm, Doug Freyburger wrote:

What it really was was an eye of round. I bought two more really
small point cut ones to go in the Sue Doe Sue Veed thingie.

--Bryan
 
Re: [email protected]

Bryan wrote:


Methinks you'll get vastly better results from the points provided they can
render properly in sous vide method, but I have no idea if that's possible.
In a pit you need to hit a higher temp where the internal temp of the beef
hits an obvious plateau as rendering of fat and collagen hits its maximum
rate of conversion to moisture. Whether that can happen in sous vide at a
lower temperature over a longer time, I don't know, but a big brisket in a
pit can easily take 12-16 hours to reach that point depending on brisket
size and pit temp.

MartyB
 
On Mar 15, 7:43?pm, "Nunya Bidnits" wrote:

I was the most tender corned beef I've ever made. The fat didn't
render out to the extent that it would've at a bit higher temp, but
the lean was very tender and easy to hand separate from the remaining
fat. It was so much better than when I did a packer trimmed sub-
Choice tenderloin, which turned out tasty enough, but too mushy.
Maybe I should increase the temp of the water bath just a little for
the corned beef. Because I don't have a circulating pump, and I'm
using a roaster, the temp varies between about 136F and 144F, pretty
crude, so it's more like pseudo-sous vide. The two small ones in
there now are going to stay in for at least 48 hours, then I'll just
freeze them in the bags.
I made a couple of sandwiches with Grey Poupon (regular), and they
were lovely.

--Bryan
 
"Bryan" wrote in message
news:64294b77-9fc0-44b9-b778-7d24385d0d2f@v11g2000prb.googlegroups.com...

Evidently, the copy writer has never been to the meat counter. At least the
first two were correct.
 
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