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re: Thinking of brining a chuck roast
Posted on 12/1/10 at 2:05 pm to AreJay
Posted on 12/1/10 at 2:05 pm to AreJay
quote:
Red meat really should not be brined
not a corned beef man?
I've brined a rack of lamb before and it came out pretty good. hint follow the brining directions, over brining puts your subject into the lunch meat zone. this means you will have to drown it on a mustard and mayonnaise sandwich to be able to eat it.
0
Posted on 12/1/10 at 2:14 pm to Powerman
quote:Crab boil or butter injection brah.
Should I crank it up a notch with some essence?
Posted on 12/1/10 at 3:09 pm to Y.A. Tittle
quote:
So, what exactly did you do?
Soaked in a brine of water, salt, brown sugar, and a dash of garlic powder overnight. Took it out a little while ago. Patted dry and applied some flower seasoned with salt and a dash of curry powder. Browned a diced onion and then browned each side of the roast with the onions. Added some beef stock to the pan and put in the oven. Should be ready in about 90 minutes.
I don't expect it to be spectacular or anything but if it's tender and makes a decent gravy then I'm a happy man.
Posted on 12/1/10 at 3:20 pm to Powerman
Damn! I was hoping for pictures of the cream cheese and jalapenos stuffed roast with a crabmeat rotel velveeta sauce on top.
Bet that woulda tasted better.
Bet that woulda tasted better.
Posted on 12/1/10 at 3:22 pm to TigerMyth36
I think eventually I'd like to try doing a stuffed pork loin but not with all the junk you're talking about.
I'm thinking maybe a pine nut pesto stuffing
I'm thinking maybe a pine nut pesto stuffing
Posted on 12/1/10 at 3:38 pm to Powerman
quote:
Patted dry and applied some flower seasoned with salt and a dash of curry powder
i like where you went here!!! let us know how it came out.
7 spice curry or 5 spice curry? one has cinnamon and one does not.
Posted on 12/1/10 at 3:41 pm to Tommy Patel
Not sure. It's something I picked up at the international market in Metairie. I'll go check the ingredient list.
I put a cinnamon stick in the brine but I don't know that any of that flavor will make it's way in. I'm pretty sure you usually have to get some heat to get the aroma out of the cinnamon and into the broth.
I put a few saffron threads in the stock as well
I put a cinnamon stick in the brine but I don't know that any of that flavor will make it's way in. I'm pretty sure you usually have to get some heat to get the aroma out of the cinnamon and into the broth.
I put a few saffron threads in the stock as well
Posted on 12/1/10 at 3:45 pm to Powerman
I use the curry with cinnemon when I brined the leg of lamb cause it's a sweet meat. I figure the chuck being as fatty could benefit from cinnemon too.
Damn I'm getting hungry
Damn I'm getting hungry
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