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[Wishing4Wings]

Flat iron Steak and eggs for breakfast, with roasted potatoes.

I love lean meat cooked like that!

 

[Bamabexchicks]

That is exactly the topic I am writing to you about; lean beef. Decided to prepare a brisket for Christmas because my new hubbys' son has just let us know he will be coming to visit his dad for the holidays. We bought 1/8 share of an organic grass fed beef. Very good for you...but soooooo lean! It's really a challenge to me cooking beef with no marbling at all. This brisket is over 5 pounds and I am hoping you can give me advice on how to get it to be tender and moist. Any help is much appreciated.

 

[Wishing4Wings]

That is exactly the topic I am writing to you about; lean beef. Decided to prepare a brisket for Christmas because my new hubbys' son has just let us know he will be coming to visit his dad for the holidays. We bought 1/8 share of an organic grass fed beef. Very good for you...but soooooo lean! It's really a challenge to me cooking beef with no marbling at all. This brisket is over 5 pounds and I am hoping you can give me advice on how to get it to be tender and moist. Any help is much appreciated.

You should wait for Atticus. He will know better. The leanest thing I've cooked at that size is a cross rib roast (not sure what they are called away from the west coast). I followed this recipe and it came out very nice. Meat thermometer is a must as is a hot oven to start. You slice it thin across the grain... the flavor makes up for maybe having to chew a bit more...
https://www.geniuskitchen.com/recipe/cross-rib-roast-61718

 

[Wishing4Wings]

seems a brisket needs to be cooked a lot longer... maybe braised. This recipe is something I would eat.
https://dinnerthendessert.com/easy-beef-brisket-recipe/

 

[Bamabexchicks]

You should wait for Atticus. He will know better. The leanest thing I've cooked at that size is a cross rib roast (not sure what they are called away from the west coast). I followed this recipe and it came out very nice. Meat thermometer is a must as is a hot oven to start. You slice it thin across the grain... the flavor makes up for maybe having to chew a bit more...
https://www.geniuskitchen.com/recipe/cross-rib-roast-61718

We are really struggling with this meat being so lean. DH wants to grill the steaks, he is brilliant grilling everything...but even slicing thin cross grain it is way chewy. Slow cooking it like a roast is the only way we found to get it tender.

 

[Wishing4Wings]

We are really struggling with this meat being so lean. DH wants to grill the steaks, he is brilliant grilling everything...but even slicing thin cross grain it is way chewy. Slow cooking it like a roast is the only way we found to get it tender.

Yes, if you don't cook it right, it sure can give your jaws a work out! There are tons of brisket recipes online. Easy to find one that sounds good to you... just in case Atticus doesn't get back in time to advise.

 

[Bamabexchicks]

seems a brisket needs to be cooked a lot longer... maybe braised. This recipe is something I would eat.
https://dinnerthendessert.com/easy-beef-brisket-recipe/

That looks really good,and alot like how I was planning to do. Was just hoping for insight and suggestions so it would be good enough for company.

 

[Wishing4Wings]

Wish I could be more help. You will have to wait for the experts!
One of the reasons I dislike cooking is I feel responsible when it goes awry. Too much pressure!

Well, time for me to hit the hay. Hope you get some good advice. Goodnight.

 

[Bamabexchicks]

Wish I could be more help. You will have to wait for the experts!
One of the reasons I dislike cooking is I feel responsible when it goes awry. Too much pressure!

Well, time for me to hit the hay. Hope you get some good advice. Goodnight.

Sweet dreams!

 

[attimus]

That is exactly the topic I am writing to you about; lean beef. Decided to prepare a brisket for Christmas because my new hubbys' son has just let us know he will be coming to visit his dad for the holidays. We bought 1/8 share of an organic grass fed beef. Very good for you...but soooooo lean! It's really a challenge to me cooking beef with no marbling at all. This brisket is over 5 pounds and I am hoping you can give me advice on how to get it to be tender and moist. Any help is much appreciated.

Absolutely. We have a saying in the kitchen. Low and slow. It's good for big pieces of meat you want to cook to the right temp without ruining the outside. 5# is roughly the size of a football? Are you looking to corn it or just cook it off? Either way low and slow is definitely the way to go.