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...
by brisketman | Feb 3, 2012 | Poultry, Recipes
(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...
by brisketman | Feb 3, 2012 | Beef, Recipes
(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...
by brisketman | Feb 3, 2012 | Beef, Recipes
(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...
by brisketman | Dec 23, 2011 | Beef, Recipes
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...
