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BTD Forums    Diet and Nutrition    The GenoType Diet  ›  Beef Brisket
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Beef Brisket  This thread currently has 600 views. Print Print Thread
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funkymuse
Monday, August 11, 2008, 12:22am Report to Moderator Report to Moderator
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Hi Everyone...

Got a beef brisket in the 1/4 Grass Fed Meat we purchased and it's really fatty.

Are they  normally this fatty?  It has huge thick areas of white fat running through it.

I cut them all out before I stuck it in the crockpot as I am not sure if it's ok to eat all this fat as a Hunter.  

Believe me, it still has plenty of little fatty lines in it - hubby says this is natural with beef brisket.
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mikeo
Monday, August 11, 2008, 12:56am Report to Moderator Report to Moderator

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Kyosha Nim
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it's natural and the fat is good...a lot of conjugated Linoeic  Acid in it...good for the gut


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ABJoe
Monday, August 11, 2008, 1:00am Report to Moderator Report to Moderator

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Brisket can have quite a bit of fat...  If you are slow cooking it, the fats that cook out will float and be removable by dragging an ice cube over the top or cooling the whole pot...  The remaining fat in with the meat can be somewhat removed when the meat is shredded...


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eh
Monday, August 11, 2008, 1:28am Report to Moderator Report to Moderator

Sam Dan
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Yes, it's nearly always very fatty. I boil the brisket with aromatics including whole onions studded with cloves and then refrigerate the broth in order to remove the fat. I don't toss the fat. It's gorgeous in gravy. If you are concerned about the saturated fat and your blood lipids eat the boiled onions. An old naturopathic remedy in reducing high blood lipids is to eat two boiled onions a day.


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Lloyd
Monday, August 11, 2008, 1:35am Report to Moderator Report to Moderator

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Quoted from 1323
Hi Everyone...

I cut them all out before I stuck it in the crockpot as I am not sure if it's ok to eat all this fat as a Hunter.


Hunters are the group that can best use/handle the fat.   That cut will get dry, any extra should be refrigerated with the juices from the cooking to keep it moist. I wouldn't go that fatty every day. Once in awhile, enjoy if it's grass fed.

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funkymuse
Monday, August 11, 2008, 1:33pm Report to Moderator Report to Moderator
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Thanks All!  We always eat lots of onions and garlic cooked with most all our meats.  Would we get the same benefit as the boiled onions this way?
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Brighid45
Monday, August 11, 2008, 5:13pm Report to Moderator Report to Moderator

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I believe you should get the benefits, yes, especially if you make gravy (either au jus or thickened) with the 'pot liquor' or pan juices.

As other posters have pointed out, brisket is naturally fatty. You need that fat to soften the tough muscle fiber. As long as you're not eating this cut very often, the fat shouldn't be a problem. If you still want to reduce the amount of fat, refrigerate the brisket overnight and pick the hardened fat out of the container.

Brisket is one of my all-time favorite cuts to work with because of the fantastic flavor. Forget those nasty 'barbecue' recipes where you drown the meat in Coke and ketchup Rub it up with lots of garlic, onions, red pepper flakes, parsley, thyme, a pinch or two of sea salt, anything you think would taste good, and braise it with long slow heat. The result is tender, flavorful meat that teams up well with roasted vegetables or on a toasted bun with a pile of sweet potato fries and a fresh salad. Yummy!

So how did it turn out for you f-muse?


Everyone is entitled to his or her informed opinion. --H. Ellison
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Jane
Monday, August 11, 2008, 9:20pm Report to Moderator Report to Moderator

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Brisket is a favorite in our family.  We have it traditionally on some of the Jewish holidays.  It's one of those meals that tastes even better reheated.  I typically make is with onions, carrots, celery, garlic, potatoes and organic ketchup or salsa and water.  I cook it slowly on top of the stove.  If you cook it a day ahead and refrigerate it, you can take most of the hardened fat off the top.  Slice it across the grain - so good.
Jane
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Kathleen
Monday, August 11, 2008, 11:12pm Report to Moderator Report to Moderator

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funkymuse,

I just made my grass fed brisket last week and it was a little fatty like yours.  But I think that's ok because you only get one or two when buying the cow depending on how the butcher cuts it.... plus it really shrinks down after cooking.  

My recipe:  brown the brisket in a dutch oven pot, remove to plate, saute one sliced onion, add one bottle wheat free beer, 1/2 cup catsup (Whole Foods) and 1/2 cup or so canned whole cranberry sauce (W/F so no HFCS!), stir.  Add brisket then bake in oven for about 3 hours.  Best made the day before.  It's not too sweet.

As a mom who works outside the home, I love to make brisket on the weekends for weekday meals.


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speedy
Tuesday, August 12, 2008, 3:19pm Report to Moderator Report to Moderator

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Has anyone used the crockpot or slow cooker to cook brisket? After reading the other posts I have just been out and bought a medium portion - I cannot see that much fat in it and am worried it might cook too dry then my partner won't eat it

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Lola
Tuesday, August 12, 2008, 4:18pm Report to Moderator Report to Moderator

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crock is what I use, and it doesn t get dry......


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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speedy
Tuesday, August 12, 2008, 4:30pm Report to Moderator Report to Moderator

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just curious how many hours on low do you cook it Lola
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Lola
Tuesday, August 12, 2008, 4:43pm Report to Moderator Report to Moderator

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I simply turn it on low and program around 8 to 10 hours......and go to sleep
next morning, it s done!
first thing I do when I wake up is check the liquid....if it needs more, I simply add boiling water and turn the meat around so all sides get nice and juicy.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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speedy
Wednesday, August 13, 2008, 7:23am Report to Moderator Report to Moderator

GT1Hunter
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Gosh it must be a big piece of meat - 4 -5 hours on low here - maybe I should cook it longer - many thanks for your ideas
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speedy
Wednesday, August 13, 2008, 5:57pm Report to Moderator Report to Moderator

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I cooked the sirloin tonight Lola - many thanks it was the best yet - it was on 5 hours in the crockpot- Ken said he would have his share cold tommorow!
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Lola
Wednesday, August 13, 2008, 6:12pm Report to Moderator Report to Moderator

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sounds delicious!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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azredhead57
Wednesday, August 13, 2008, 7:11pm Report to Moderator Report to Moderator

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I posted a chipotle beef briskit recipe last week that is made in a slow cooker and has sweet potatoes.  I havent made it yet (is too much for just me) but want to try it soon.  Slow cookers are just that, sloooooow, so many recipes take 8 hours or more.  Original idea was to put it on in the morning and would be ready by dinnertime.


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italybound
Wednesday, August 13, 2008, 7:12pm Report to Moderator Report to Moderator

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could this piece be pressure cooked?



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BTD Forums    Diet and Nutrition    The GenoType Diet  ›  Beef Brisket

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