The liquids won’t completely dry… it will naturally reduce but you’ll have a good amount of sauce (which is precisely what you want!) Now this might be a controversial opinion but take it for what it is… I don’t consider round to be a good substitute for brisket. Why you ask? Well it’s all in the meat… round is economical because it lacks the things that make brisket so tasty; very little connective tissue and fat for instance. It’s just much too lean and if you follow the recipe as is you’ll likely end up with meat resembling shoe leather. I mean the other more personal issue with round is that it’s just not going to be a kosher cut… however let’s set that level of semantics aside as you and I are clearly culinary heathens!
Instead can you get chuck roast where you are easily? It’s similar enough to brisket but cheaper and it should work nicely. Watch your times though… it will tenderize faster than a brisket so you’ll need to baby it a bit more and check it more often.
I think I will get the brisket, spending money is never an issue but sometimes the kids dont eat what I cook and the waste bothers me. I totally get the connective tissue and marbling stuff, the release of collagen makes food divine.
I’m very much for real lol. But my physical appearance bears no resemblance to my actual lineage (which includes Jamaican (Indo-Caribbean), Syrian, Welsh, Portuguese, etc.) And after all this cultural soup; I came out blonde, fair, and with green eyes. Go figure. Genes.
The credit of all of that is not mine to take. Mum and Dad worked very hard to ensure we had exposure to as many things as possible. And besides… everyone on this forum has an interesting story from what I can see! It is a pleasure getting to know all of you as I attempt to improve my Urdu.
indeed i am a very lucky man, she is a perfectionist, You should see her 18 layer Paratha, man its to die for ! ( I only gets them once a month, i guess she doesn’t want me dead )
I’ll be eating leftovers today but this was how I assembled it @Bobby1. There was extra sauce left over in the pan even after reducing a fair amount so you’ll definitely have extra as well if you do this with either brisket or chuck:
A kind of German apple honey cake (versunkenerap felkuchen)
These are amazing! They’re reminding me it’s lunch time haha! :biggthumb: Fantastic job!
And I think considering what is posted up-thread, the true star is Mrs. @Darkmoon459. And if she ever wants to stop by this thread and divulge her recipes I’d be thrilled!
