Autumn is here and don’t we know it..... leaves all over, gusty winds, and a bag full of windfall apples from our neighbour..... (have a look at the last of the crumble.....cream coming up).
As we fall into autumn, we start to look for more hearty food like stews and slow roasts, and what better than beef brisket plate (sometimes called short ribs Jacobs ladder). Brisket on the bone IS a bit fatter but at least the fat is honest, if the cattle are grass fed the fat will contain omega 3 oils - not those vegetable style oils used in lots of processed foods but the healthier fish style omega 3’s.
This economically viable joint costs a lot less than other joints. As with other economical cuts of meat it takes a little more effort to prepare, but compensates ewe with massive flavour and tender, succulent meat. It can give you roasts, then make a great mince for lasagne, or, boiled first then roasted to brown and crispy, will give you a stock which when cold (and after removing the fat) will make a hearty and very cheap base for vegetable soup, beef and tomato soup and loads more.
You will be amazed by the reaction of your butcher when asking him for this cut as it is rarely sold over the counter in a joint but is usually boned and used in sausage and burgers etc. In fact, this might be the start of an interesting regular exchange with the butcher, which could if nurtured, yield for you many more economical cuts and interesting recipes.
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