The plan>cook pork belly 2 or 3 hrs 160C in oven dish>remove pork belly and some rendered lard>cook beef brisket in same oven dish, same time and temp>remove beef>dirty oven dish slathered in lard/tallow mix>roast potatoes in itWhat actually happened:>pork went fine>beef was tough, also it inflated to twice its size, and leaked various juices in the panWhere did I go wrong?Is the plan stupid? All those juices might make for gravy etc but I only wanted fat in the pan to make it easier to do the potatoes
>>20978345Brisket is tougher and needs more time. Also better to do it at a bit of a lower temp.
I cook my brisket for 4-5 hours in the oven but it varies by size obviously
>>20978355CheersBut the inflating? And the leaked juices?If I cook it longer, will it deflate back to normal size? And will the juices somehow disappear? Preferably back into the meat?
>>20978359Was it injected with a brine? If not then it's probably just the normal shrinkage that seems more likely to happen with beef. That's why people will sometimes put an indentation in the middle of a burger patty because otherwise it puffs up.The juices won't really go back into the meat. You're better off making a sauce out of it to use after. If it really changed shape that much and wasn't injected with a brine then it might not happen as severely if you cook it at a lower temp too, probably closer to 120C.
>>20978365Yeah no brine, nothing like that.Sounds like I can fix the puffing problem by cooking lower and slower but the juice problem remainsWould you say it's in the nature of cooking brisket that the pan ends up filled with juices?
>>20978371Yeah some amount of juices are going to come out during cooking no matter what, but cooking at a lower temp will limit it somewhat too.
>>20978355>>20978358>>20978365>>20978374What time/temp would you gentlemen suggest? We're talking about a 1kg/2lb brisket here
>>20978388120C for 3-4 hours maybe. If you want to make stuff like this regularly with more consistency in how it turns out, get a meat thermometer and you'll know it's done when the center reaches 95C.
>>20978345To do brisket in an oven you want to be cooking it 6 hours at 120c, and it has to have a decent amount of sauce ~500ml of water that you've added your garlic, chilli, onions to.
>>20978388>>20978595>>20978613See this video:https://www.youtube.com/watch?v=ZrkVa52oIaU
>>20978595>>20978613>>20978616thanks>it has to have a decent amount of sauce ~500ml of water that you've added your garlic, chilli, onions to.Why? I don't want garlic chili and onions
>>20978642To clarify: I don't want liquid either
>>20978646you need liquid or it won't cook properly.
>>20978650What will go wrong?
>>20978738with no liquid it's going to be more of a direct heat ie roasting, and that will make it harder to break down the non-meat structures, it will also heat the meat soonerwith liquid you're braising which is less direct heat, and you can cook it longer and slower to break down the fat/collage in the meat.
>>20978345>but I only wanted fat in the pan to make it easier to do the potatoesget a gravy separator and keep the fat for your potatoes, use the water layer for gravy
>>20978345that half-white man sought to destroy America. He failed though. Don't post him again.
>>20978345>brisket>CelsiusThis is gonna be a disaster lmao
>>20979511>units of measurement change physics and chemistry lawsanon...
>>20979481obamna
>>20979481oh I hope I haven't upset you?
>>20979297Much obliged>>20979331Ditto
>>20979331Just want to reiterate thanks to this anonThis device is pure genius(I got the one that drains through the bottom, which seems a better idea)Cheers
>>20978345obongo is a gay incel nigger, btw. not sure if that matters.
