Transcript: Brisket

Budget Health Nut
Episode “Brisket”

Joe Dias: Hi and welcome to Budget Health Nut, I am your host Joe Dias the focus of our program is preparing meals for you under $25 while serving anywhere between 2 to 8 people, depending on our dish. In other word I am bringing you 5 star flavors on a 2 star budget.
Now here at Budget Health Nut we like to offer some smart choices for some tasty cooking while also reducing calories compared to eating out at restaurants all the time. Now keep in mind, moderation is the key here and focusing on your portion sizes.
Now today’s dish is going to be the king of beef baby, it’s going to be brisket. With some roasted vegetables, and some nice homemade coleslaw. So let’s roll out to the kitchen, can’t wait to see you there.
Alright this is probably going to be my favorite show out of the whole season. It is beef brisket baby! Now whether you smoke it, grill it or pan roast it like we are going to do today, what I am going to recommend you do, is dredge it, rub it like they say a dry rub, right down on to the meat.
We are going to take all of your spices, your garlic, onion powder, your cayenne and your paprika and mix them all together. You are going to mix this all together, and you are going to crack over some fresh herbs or just take some real fine herbs and rub it on there after you do this. I will tell you what; you are not going to go wrong. So I am going to mix all of this together. Bring back my beef, here you go.
And you can just go ahead and pour it on over there. Let’s go this way, ok rub it in. Don’t be afraid to get dirty. And coat the whole piece, because when it sautés up, you are going to want to see all those nice flavors making out with each other.
If you put too much spice on this, don’t be too afraid to just take it over to the sink, just wash it of it is going to stay moist anyway, and just reapply the dredge. It is no big deal. Now let’s flip it over again and see if anything fell off. Ah see, we need to reapply on that, so bad brisket. Bad, you are losing all your spices, come on. Ok here we go.
Oh yes, mmm, you know what let me get that knot out for you. Let me get it out, you’re getting it? Alright feel better now? So what we are going to do is pop it in our pre heated oven, around 350-375. We are going to leave it in there for an hour, come back and check on it. Then another hour so a total of 2 hours and then we will pop our veggies in.
So let’s do that and we will see how it goes. Be careful of your arms here. Alright now all it has to do is meat love in the heat.
Let’s really get to work on this cabbage, ok? Ok now the standard is green, red, and then carrots. Alright let’s chop this bad boy up, let’s start with the green first, real quick, the thinner the better. Red cabbage, same thing, what we are going to do is chop this up, now I like the splash of color because you eat with your eyes too you know. And now what we do is grate the carrot. Now depending on your taste, you can add as much carrot as you want.
Take a look at that, now what I will do with this next is add a little balsamic, a little olive oil. Put the olive oil on first ok? Because that way the balsamic wont wilt the cabbage right away. Then I like to add a little bit of sesame seeds, salt and pepper to taste, maybe even a little cayenne for a little kick. It will match up well with that brisket. And we will go ahead and plate everything up when I get over there and serve it up with some beer.
Be careful of that heat, alright oh yeah smells real good. I am going to go ahead and put the potato in first, because they are going to take the longest to cook all the way through. The carrots really don’t take that long. But in effect, what they are going to do is steam inside there. We don’t really want wilted carrots because I know I wouldn’t eat them. I tell you what the kids really eat up the carrots because they get a sweet flavor when they cook in with the beef juice, so it’s a nice tip for families.
Now like I mentioned before this is a great weekend dish because you can go do some chores around the house or something like that and just leave it alone. I don’t know if you can get much simpler than that really. Ok, get out of that heat; keep that heat trapped in the oven. And we will be back here in about an hour, get ready to cut it up, and plate it. And see if Ashley digs it.
Here it is, the smell hits you as soon as you get it open, and oh baby come to daddy, the magic moment. Welcome back to the dining room. Man, it took us a long time to make this brisket setup. You know it takes four hours in that oven. But I will tell you what. It is well worth it once you sink your teeth into it. It truly is the king of beef, also with some good greens and some potatoes. I am really looking forward to seeing what Ashley Colpart thinks of it, our registered in-house Dietician. So what do you think?
Ashley: I think it smells delicious first and foremost. About how long has that brisket been cooking?
Joe Dias: Its four hours, and that would work even if it was in the oven, or smoked. Again the longer you cook it, the more the fat burns off which I know makes you happy.
Ashley: That does, um beef of course is going to be one of our fatty meats. So you are going to want to watch your portion size as much as possible with this kind of meal. We have three slices of beef. And that’s probably going to be what your portion should be.
Joe Dias: Ok, not too much.
Ashley: Not too much, also if there is any visible fat you’re going to want to go ahead and cut that off. Leave it to the side, you don’t really need it. And then root vegetables are always my favorite. You chose the potato and the carrot, the other one I like to do with root vegetables is parsnips.
Joe Dias: Parsnips, maybe with some chalets I could have thrown in there too huh?
Ashley: Could have, but this look's delicious anyway. Um the coleslaw, I love how you used two different kinds of cabbage, the thing I really like about it is you didn’t use mayonnaise.
Joe Dias: So you like the balsamic and the olive oil mixture?
Ashley: It is a great recipe, and you add the sesame seeds for that little tang.
Joe Dias: And the Cayenne too.
Ashley: Delicious.
Joe Dias: Yeah spice it up. Well as far as price is concerned, again man. Brisket is pretty cheap buying for your family, because a whole brisket usually comes in about a six or seven pounder, which is really only about $2.50 a pound. And if you bought a plate of a pound at a restaurant, you are looking at about nine to twelve dollars. Depending on if you go to the big bar b que house, or even a small place. So these plates alone, and I have a ton left over, we are going to throw in a picnic when we get out of here.
Ashley: Feed the family for days.
Joe Dias: Feed the family for days, and speaking of days. Leftovers are great on these bad boys, with sandwiches. With some gravy, I didn’t say gravy sorry. But you know with a nice beer to wash it down, can’t be bad. So let’s go ahead and dig in and see how our flavor tastes.
Ashley: I definitely want to try this coleslaw.
Joe Dias: Alright, crispy?
Ashley: Crispy great flavor.
Joe Dias: Good thank you.
Ashley: And last but not least.
Joe Dias: Ok see what we got going on. Now she is trimming her fat see. See what she is doing she is cheating.
Ashley: Good dieticians trim their fat.
Joe Dias: Good girl. Is it yummy.
Ashley: Mmm, it’s delicious.
Joe Dias: Cool, looks like I passed all the tests on this one. Again next time, I will be happy to have you in the kitchen, come on by and we will see what else we can teach you. For now I want to say thank you for watching Budget health Nut, we will check you later. Peace out.
Ashley: Thank you.