Brisket Butter and Green Beans

July 17, 2010

Quick nuked fresh green beans with bits of brisket, and its butter.

So back to that Texas brisket jag again. Came up with another use for leftover brisket.

Into these beans went chopped up bits of salty, peppery, smoky, crusty, beefy brisket with its thin silky fat cap and it beat the pants off same-old ham hock, good as that is. Talk about the ethanol of ingredients. Add water and brisket makes it’s own damn umami. And like good country ham a little smoked brisket packs a punch. As Raj says, don’t let your flavors hit anyone in the head.

Just like the chilled salumi-like brisket in our previous Lardo, Texas, less, more powerful meat on a plate has made us rethink the whole “everybody gets their own steak” approach to SUV-style backyard cooking-out. The tiny Ford Euro diesel in America is just a matter of time and what better way to get ready for right-sizing than to hone your home-smoked meat skills. It’s so much easier than many of us think.

Judicious applications of smoked brisket and country ham will take you a long way, friends.