So, I received a call this morning around 10am (Oct. 23) from a woman in New York. She quickly identified herself as the daughter of a long time customer and explained that her mother had been bringing her items from Mister Brisket for years. How, she wondered, could she get a few things herself without […]
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Meanwhile lets just say that we are proud Mister Brisket contributed a whooping 10 entries.
At our store, we have a large convection oven. Each corned beef is placed inside a cooking bag that we seal with a heat resistant twist tie. Next, we punch several holes in the top of the bag and place it on an oven tray. The corned beefs are then placed in the oven fat […]
(Feeds 4) Ingredients 2 lbs Veal Shoulder/Chuck 3 tbsp olive oil 1 cup diced onion 1 tsp minced garlic 1 cup white wine (you can sub veal stock or beef stock) 2 cups cored/chopped tomatoes (use canned) 1 bay leaf 1/2 tsp dried thyme 1 cup pitted black olives Salt and pepper Directions Place a […]
(Feeds 6) Ingredients 2-2 1/2 lbs beef chuck chunks 2 tbsp olive oil, 1clove crushed garlic 1 tbsp minced garlic, 3 large onions cut up 3 tbsp flour 2 cups beef stock 1 cup red wine 1 bay leaf 1 tsp fresh thyme leaves (sub dried thyme if needed) 5 large potatoes–peel and cut into […]
(makes roughly 5 gallons) Ingredients: One large bag Mister Brisket Chicken Bones (roughly 8 lbs) Two Large Onions Six Carrots One Bunch Celery 4 Tbsp Minor’s Chicken Soup Base Quick Story: For years I made the chicken soup at Mister Brisket. It was generally good but not consistent. Sometimes it was more flavorful than others; […]
(1 tenderloin steak per person) We can cut the tenderloin into 1-1/2 to 2 inch thick pieces. You will have anywhere from 4 to 6 steaks that resemble thick hockey pucks. Depending upon size, there may be an odd tail piece. This is good for stir-fry or sautéing with peppers and onions. You will also […]
(Serves 8-10) Utensils: A large old-fashioned roasting pan – the blue one with the white speckles. Speckled roasters are usually available in most hardware stores. Be sure to buy the size that holds a 20-22 pound turkey – the label on the pan should spell out its capacity. Unfortunately, I have not convinced the roasting […]
A little anatomy The tenderloin is the psoas muscle (pronounced ‘so-as’) located in the back, close to the shoulder and extending down to the hip of the steer. It does not get too much play or movement, and because of that it is considered the most tender and delicate portion of beef. Tenderloin weighs anywhere […]
You are the proud owner of an Empire Kosher Turkey. This is the finest product of its kind in the country. Please understand that it comes to us frozen. For those of you who think that a fresh turkey is far superior to a frozen turkey, I direct you to the Cleveland Plain Dealer’s turkey […]
Anatomy–The standing rib is the seven bone rib section of a steer. Typically, we use a USDA Prime export rib–which weighs in the range of 16-20 lbs. Remember: Each bone serves 2 people THE NIGHT BEFORE Utensils Plastic or cellophane wrap Ingredients Garlic powder Paprika Pepper No salt at this time Directions Remove the freezer […]