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Forum
-> Recipe Collection
-> Meat
Maryann
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 Tue, May 28 2019, 1:59 pm
I have a recipe for second cut, I've never seen this in the store
Does anyone know what it's called in USA?
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ra_mom
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Tue, May 28 2019, 2:21 pm
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Second Cut Brisket - it has more marblization and is softer than regular brisket.
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Monsey 10952
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Tue, May 28 2019, 2:48 pm
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Every big supermarket has 2nd cut. you can ask by the meat department they will help you.
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Cheshire cat
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Tue, May 28 2019, 2:51 pm
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I've always bought first cut. I wonder how second cut compares?
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thunderstorm
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Tue, May 28 2019, 2:53 pm
| Cheshire cat wrote: | | I've always bought first cut. I wonder how second cut compares? |
The second cut is fattier.
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Cheshire cat
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Tue, May 28 2019, 3:55 pm
Is second cut considered a nice-quality meat?
Is is tender?
I'm considering it for Shavuos
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jflower
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Tue, May 28 2019, 5:39 pm
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1st cut is leaner. 2nd cut has more marbling and tastes more flavorful according to food critic Arthur Schwartz. I would go with 2nd cut.
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egam
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Tue, May 28 2019, 5:47 pm
| Cheshire cat wrote: | Is second cut considered a nice-quality meat?
Is is tender?
I'm considering it for Shavuos |
Absolutely. My DS is a chef and will not allow first cut in the house. Second cut is very tender and easier to work with. First cut is lean, less flavorful and usually ends up being dried out.
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JoyInTheMorning
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Tue, May 28 2019, 5:50 pm
Well, just great. I just bought first cut brisket. Although I've made many pot roasts out of chuck meat, I've never made a brisket before.
I don't want dried out meat. How can I get it to be soft and juicy? Should I marinate it before I cook it?
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allthingsblue
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Tue, May 28 2019, 6:01 pm
| JoyInTheMorning wrote: | Well, just great. I just bought first cut brisket. Although I've made many pot roasts out of chuck meat, I've never made a brisket before.
I don't want dried out meat. How can I get it to be soft and juicy? Should I marinate it before I cook it? |
I think Chabad's website has a recipe for first cut brisket. So does Rivky Kleinman's new cookbook simply gourmet. Google first cut brisket kosher recipes and I'm sure you'll find something. It is a more expensive cut and if cooked right I think it can be soft and juicy.
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JoyInTheMorning
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Tue, May 28 2019, 6:23 pm
| allthingsblue wrote: | | I think Chabad's website has a recipe for first cut brisket. So does Rivky Kleinman's new cookbook simply gourmet. Google first cut brisket kosher recipes and I'm sure you'll find something. It is a more expensive cut and if cooked right I think it can be soft and juicy. |
Thank you, allthingsblue. I've Googled some recipes. I think that if it fit into the crockpot, I wouldn't be concerned at all. But it is flat and bigger than the bottom of a crockpot. I will probably wind up cooking it in a 275 degree oven to mimic a crockpot. I will marinate first and I will cook in plenty of wine. That should do it. 
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ra_mom
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Tue, May 28 2019, 6:25 pm
| JoyInTheMorning wrote: | Well, just great. I just bought first cut brisket. Although I've made many pot roasts out of chuck meat, I've never made a brisket before.
I don't want dried out meat. How can I get it to be soft and juicy? Should I marinate it before I cook it? |
1st cut brisket is a great cut of meat! I have never had it dry out on me.
It's just that 2nd cut is more marblized. I use first cut for some recipes and second cut for others. Both a delicious.
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Cheshire cat
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Tue, May 28 2019, 6:45 pm
First cut is spectacular.
It's lean, not dry.
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egam
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Tue, May 28 2019, 7:09 pm
| JoyInTheMorning wrote: | | Thank you, allthingsblue. I've Googled some recipes. I think that if it fit into the crockpot, I wouldn't be concerned at all. But it is flat and bigger than the bottom of a crockpot. I will probably wind up cooking it in a 275 degree oven to mimic a crockpot. I will marinate first and I will cook in plenty of wine. That should do it. |
Low and slow is a good plan for the first cut. I would not marinate it. I made it for pesach Shabbos lunch and it came out very good.
Season it with salt and pepper. Brown it on both sides in a Dutch oven. Take the meat out and deglaze the pot with dry or semi dry red wine. Add carrots, parsnip, celeriac, chicken or beef stock, bay leaves. Put meat back into the pot and into the oven on 200 degrees for a long time (mine was from Friday before Shabbos till lunch). It will be good.
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Maryann
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Tue, May 28 2019, 7:26 pm
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How can I make 2nd cut in the crock pot? High /low? And how many hours?
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egam
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Tue, May 28 2019, 10:22 pm
| Cheshire cat wrote: | First cut is spectacular.
It's lean, not dry. |
That’s why majority of chefs prefer second cut. 🙃. It’s being lean is exactly the reason why it’s so easy to dry it out while cooking.
The interesting article on the science behind it
https://www.seriouseats.com/20......html
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lkwdlady
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Tue, May 28 2019, 11:17 pm
So what is a (pickled) deckle? Third cut? 
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egam
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Wed, May 29 2019, 12:32 pm
| lkwdlady wrote: | | So what is a (pickled) deckle? Third cut? |
Deckle is the cap of a rib-eye.
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