by brisketman | Apr 25, 2013 | Beef, Tips and Tales
People have a lot of opinions about what constitutes a really good hot dog. And at Mister Brisket, we’re no different. But here’s the thing–Mister Brisket is not just a Butcher Shop. We’re also a research institute. If we sell a product,...
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 | 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...
