sunset addict Posted June 27, 2013 Report Share Posted June 27, 2013 Hi hoping somwone can help I am looking for a joint of beef known back in uk as Brisket or some times as rolled brisket. Looked in Coles they don't seem to have it or anything like it. For those uninitiated its a cheaper cut of meat that you cook very slowly for about3-4 hours and its relatively higher marbleing of fat give the most delicious soft tender beef that you can then carve like a roast although technically its been braised. Maybe its called something else , Ive seen corned which as you know back home is something entirely different in a tin, lol. I have promised a traditional sunday roast beef dinner with all the trimmings for some friends who have been in Perth for 20 years, but unless I can find brisket.... don't want to do a roast beef I end up over cooking or undercooking etc I am living SOR in spearwood / bibra lake / Cockburn area so if anyone knows anywhere local to there, but any good butchers that sell it I am willing to travel! Quote Link to comment Share on other sites More sharing options...
Guest guest9824 Posted June 27, 2013 Report Share Posted June 27, 2013 Hi Sunset, your post brought back childhood memories, there were alot of us in our family, and sunday roast was always brisket! You can probably get it but it will be called something else here. Im not a fan of brisket, as I had to endure it as a kid :0 but I buy a girollo joint of beef here, its like a fillet of beef, not expensive really, brown it in a pan before putting it in the oven on a low temp 150 degrees with a bottle of red wine thrown over it, slow cook in a pan with a lid or a slow cooker, for about 3 hours, just checking that it doesnt dry out....hope that helps pea Quote Link to comment Share on other sites More sharing options...
Bibbs Posted June 27, 2013 Report Share Posted June 27, 2013 (edited) Go to Scarfo's (in Mellville, on the main cross roads of NorthLake and Leech. Near Bunnings, Hungry Jacks etc. It's in the corner near the chineese shops and in the same room as Limes). Best butcher we've been to. Still go there now even though we are 30 mins away. Might not have it "out" but can usually help. Get some chilli sausages (they are proper hot) and chicken kievs while you are there. And in Aus, it's called Brisket :- http://www.themainmeal.com.au/Learn/Plate/Tools_and_Apps/Cuts_Chart Edited June 27, 2013 by Bibbs Quote Link to comment Share on other sites More sharing options...
portlaunay Posted June 27, 2013 Report Share Posted June 27, 2013 Try Frank at the bottom of Wray Avenue in Freo or the best butcher I have ever been to; Princi's; http://www.princis.com.au It's inside the IGA just up the road from me and is outstanding. All the meat is sourced locally and the owner will only buy from somewhere he's personally been to. He likes to see all the livestock and make sure the husbandry is good. The veal and capretto is superb. Give him a call as his delivery arrives on a Wednesday and he should be able to butcher whatever you want, whenever you want it. Quote Link to comment Share on other sites More sharing options...
sunset addict Posted June 27, 2013 Author Report Share Posted June 27, 2013 Thanks everyone for the brilliant suggestions, You guys certainly your meat ! x Quote Link to comment Share on other sites More sharing options...
Guest guest9824 Posted June 27, 2013 Report Share Posted June 27, 2013 Go to Scarfo's (in Mellville, on the main cross roads of NorthLake and Leech. Near Bunnings, Hungry Jacks etc. It's in the corner near the chineese shops and in the same room as Limes). Best butcher we've been to. Still go there now even though we are 30 mins away. Might not have it "out" but can usually help. Get some chilli sausages (they are proper hot) and chicken kievs while you are there. And in Aus, it's called Brisket :- http://www.themainmeal.com.au/Learn/Plate/Tools_and_Apps/Cuts_Chart Can you get mushy peas there along with your chicken kiiiiieeeffs ???? Quote Link to comment Share on other sites More sharing options...
Bibbs Posted June 27, 2013 Report Share Posted June 27, 2013 Can you get mushy peas there along with your chicken kiiiiieeeffs ???? I would have no idea. Quote Link to comment Share on other sites More sharing options...
portlaunay Posted June 27, 2013 Report Share Posted June 27, 2013 Can you get mushy peas there along with your chicken kiiiiieeeffs ???? Oh, come on pea, make your own. Home made are soooo much better than anything you buy in any chippy anywhere in the world. Quote Link to comment Share on other sites More sharing options...
Guest guest9824 Posted June 27, 2013 Report Share Posted June 27, 2013 Oh, come on pea, make your own. Home made are soooo much better than anything you buy in any chippy anywhere in the world. It was said, very 'tongue in cheek' porty! I have steeped a fair few peas in my time! Quote Link to comment Share on other sites More sharing options...
portlaunay Posted June 27, 2013 Report Share Posted June 27, 2013 It was said, very 'tongue in cheek' porty! I have steeped a fair few peas in my time! Recipe then? I usually make a large quantity, it just seems to turn out better when I've made loads. I'll take half a kilo of dried marrowfat peas and cover them with water. They swell quite a lot so I make sure I have a good few inches of water over them and I also like to keep the green colour so I add a little bicarb too. Soak them for at least 12 hours, just overnight is not enough. I drain and rinse and then cover with more water or, depending on what I'm serving them with, maybe some chicken or beef stock. I stud a small onion with a single clove and drop that in too. I then turn them onto the lowest heat possible or better still, the slow cooker and just cook the life out of them, a couple of hours at least but you have to keep an eye on them to stop them catching on the bottom. A grind of pepper, a tiny squizz of Worcester sauce and the same of soy and they're done. Yummy-o, Scrummy-o as my daughter would say Quote Link to comment Share on other sites More sharing options...
Guest guest9824 Posted June 27, 2013 Report Share Posted June 27, 2013 Yummmm.....invite? Exactly how I would do it too Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.