islandgun Posted May 7, 2015 Report Share Posted May 7, 2015 are there any butchers out there who could help. I have to make a some pies/ bridies tomorrow but can only get Brisket I usually use stewing steak The meat is cut into small cubes, will Brisket do or will it be tough, cheers IG Quote Link to comment Share on other sites More sharing options...
neil w Posted May 7, 2015 Report Share Posted May 7, 2015 Really good done in a slow cooker overnight. I use shin a cheaper cut than brisket, full of flavour just like brisket. Quote Link to comment Share on other sites More sharing options...
wascal Posted May 7, 2015 Report Share Posted May 7, 2015 Brisket has lower fat content , Just personal taste really Quote Link to comment Share on other sites More sharing options...
grrclark Posted May 7, 2015 Report Share Posted May 7, 2015 Brisket needs super slow cooking and kept moist. It needs cutting across the grain too otherwise it is stringy. I wouldn't choose to use diced brisket as a pie filling, if it is still whole when you get it then shred it instead before putting it in the pie. Quote Link to comment Share on other sites More sharing options...
colin lad Posted May 7, 2015 Report Share Posted May 7, 2015 if it's been well hung 3-4 weeks it should be fine just cook a little slower the pie's i make i cook meat on the hob for 1.5 hours i have used brisket and cooked it for 2-21/4 hours before putting in pie not had any complaints yet, be sure it brisket and not flank as that's a different cut altogether colin Quote Link to comment Share on other sites More sharing options...
islandgun Posted May 7, 2015 Author Report Share Posted May 7, 2015 right thanks lads, I will try hob cooking tonight, i usually use small dice stewing or rump which goes into the pastry raw mixed with pots and onions and the rest, we sell between 20 and 50 bridies a day so it all helps cheers IG Quote Link to comment Share on other sites More sharing options...
colin lad Posted May 7, 2015 Report Share Posted May 7, 2015 stewing and rump 2 completely different cut's, you will get away with rump straight into pastry but not stewing i would guess they are giving you something other than stewing, another good cut is skirt colin Quote Link to comment Share on other sites More sharing options...
panoma1 Posted May 7, 2015 Report Share Posted May 7, 2015 stewing and rump 2 completely different cut's, you will get away with rump straight into pastry but not stewing i would guess they are giving you something other than stewing, another good cut is skirt colin +1 for skirt! Quote Link to comment Share on other sites More sharing options...
malkiserow Posted May 7, 2015 Report Share Posted May 7, 2015 stewing and rump 2 completely different cut's, you will get away with rump straight into pastry but not stewing i would guess they are giving you something other than stewing, another good cut is skirt colin A nicely cut skirt is a joy to behold, most lads prefer this to a slab of belly. Quote Link to comment Share on other sites More sharing options...
islandgun Posted May 7, 2015 Author Report Share Posted May 7, 2015 stewing and rump 2 completely different cut's, you will get away with rump straight into pastry but not stewing i would guess they are giving you something other than stewing, another good cut is skirt colin I reckon its rump as its sometimes described as rump on his bill (despite us asking for stewing), we often fry up a steak for our tea and jolly good it is I will ask for some skirt, my ignorance is down to that, this is a fairly new departure for us as our main income is from seafood, cheers IG Quote Link to comment Share on other sites More sharing options...
hesstondriver Posted May 8, 2015 Report Share Posted May 8, 2015 +1 for shin , moist , course and full of flavour , also cheap I asked my butcher for some he was so pleased somebody knew what it is and wanted to cook with it he didn't want to charge me, so I bought him a drink . what a gentleman Quote Link to comment Share on other sites More sharing options...
islandgun Posted May 8, 2015 Author Report Share Posted May 8, 2015 Thanks everyone had rump delivered today but going into Stornoway tomorrow and will get some shin and skirt and give it a try ATB IG Quote Link to comment Share on other sites More sharing options...
leeds chimp Posted May 11, 2015 Report Share Posted May 11, 2015 Go for shin... cheaper but so much better flavour Quote Link to comment Share on other sites More sharing options...
colin lad Posted May 11, 2015 Report Share Posted May 11, 2015 +1 for shin , moist , course and full of flavour , also cheap I asked my butcher for some he was so pleased somebody knew what it is and wanted to cook with it he didn't want to charge me, so I bought him a drink . what a gentleman if your butcher was so pleased that one of his customers knew what shin is he must get some strange customers as a very large proportion of our customers know what it is and how to cook it as it's not a rare cut it very common colin Quote Link to comment Share on other sites More sharing options...
rabbiter Posted May 12, 2015 Report Share Posted May 12, 2015 a maybe not so common pie filling which is beautiful,"hanger steak",as your butcher to take the middle strap out then dice the rest,.... Quote Link to comment Share on other sites More sharing options...
colin lad Posted May 12, 2015 Report Share Posted May 12, 2015 a maybe not so common pie filling which is beautiful,"hanger steak",as your butcher to take the middle strap out then dice the rest,.... lol you will really confuse them now very nice though colin Quote Link to comment Share on other sites More sharing options...
missmoreandmaster Posted May 13, 2015 Report Share Posted May 13, 2015 slow cook with carrots, onions, celery herbs and spices 2-2.5 hrs before making pies sieve out all the mix take out meat reduce the juices thicken if needed then make up the pies Martin Quote Link to comment Share on other sites More sharing options...
islandgun Posted May 14, 2015 Author Report Share Posted May 14, 2015 Thanks for all the info men, I will certainly be trying the cuts you have recommended cheers IG Quote Link to comment Share on other sites More sharing options...
islandgun Posted May 22, 2015 Author Report Share Posted May 22, 2015 just did a beef bourguignon with shin and skirt, superb and half the price of rump, cheers men, not tried in Bridies though as it needs to be lean Quote Link to comment Share on other sites More sharing options...
Dougy Posted May 22, 2015 Report Share Posted May 22, 2015 No such thing as a bad cut of meat, bad cooking yes Even Ox cheek will be tender if cooked correctly Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted May 23, 2015 Report Share Posted May 23, 2015 Goose skirt (a cut of beef) is my go-to for steamed puddings. It can go in raw and 4 hours later is the tenderest goodness. LS Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted May 30, 2015 Report Share Posted May 30, 2015 Really good done in a slow cooker overnight. I use shin a cheaper cut than brisket, full of flavour just like brisket. Since all of these televised cooking programs promoted the cheaper cuts of meat, I have found that the like of Shin and Skirt have rocketed in price. I also USED to use Salmon trimmings. They were great for fishcakes. Ppace in cold water and bring to the boil. Just as they reach the boil, take them off the heat. Remove them while hot and flake the flesh off. Now Morrisons stopped selling them. I used to get a huge pack for about £1. I often find cheaper cuts at butchers, stew them and make pies, or mince them for sausages. Sometimes Morrisons meat counter have some reduced price bargains. Last week I got a boneless leg joint for £3. About £9 normally. Lamb is fine to go a few days over the UBD. Same as beef. I often find the older it gets, the tastier. Quote Link to comment Share on other sites More sharing options...
colin lad Posted May 30, 2015 Report Share Posted May 30, 2015 they will go a lot more than just a few days over the sbd colin Quote Link to comment Share on other sites More sharing options...
John_R Posted May 30, 2015 Report Share Posted May 30, 2015 I also USED to use Salmon trimmings. If you buy from a proper fishmonger get the salmon head. Chop the nose off and cook just like you describe, it is very good. I used to work in a fishmongers, over 30 years ago. Such a shame there are so few around now. Quote Link to comment Share on other sites More sharing options...
islandgun Posted September 3, 2015 Author Report Share Posted September 3, 2015 would like to say thanks very much for the recommendations. Ive been using 5 to 10 kg of skirt a week in Beef Bourguignon and Curry all summer "fantastic" and cheap at £5.50 / kg cheers IG Quote Link to comment Share on other sites More sharing options...
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