by brisketman | Oct 29, 2012 | Poultry, Tips and Tales
So, what’s a good meal to complement two consecutive days of rain? Well, if you run a meat shop, and you have a cooler full of good stuff, you might want to roast a chicken. So, that’s what I decided to do. I started off with one of these amazing dry...
by brisketman | Oct 29, 2012 | Tips and Tales
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...
by brisketman | Feb 3, 2012 | Beef
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...
by brisketman | Feb 3, 2012 | Recipes, Veal
(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...
by brisketman | Feb 3, 2012 | Beef, Recipes
(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...
