I bought this piece of beef brisket for about $AUD30. It weighs nearly 2 kg. It gave me enough meat for six meals. When I add things like an egg or some plant-based food, the cost per meal is about $AUD6.50. This is <$USD5 and <£GBP4 for a meal that consist of about 300 grams of meat.
Recipe for brisket soup
Ingredients
- Brisket
- Salt
- Spinach leaves
- Cherry tomatoes
- Green olives
- Cheddar cheese (grated)
- Pure cream (no thickeners)
Equipment
- Slow cooker
- Barbecue (Weber Q+)
Instructions
- Cut the large piece of brisket with a sharpened butcher’s knife.
- Put the fist-sized chunks of meat into the slow cooker with a cup of water and a tablespoon of cooking salt.
- Cook the brisket for 8 hours.
- Transfer the meat to a sealable bowl and refrigerate.
- Filter the cooking liquor and refrigerate. After the filtrate has cooled, the beef fat will solidify and be easy to lift away from the beef broth which will be gelatinous.
- When preparing the meal, take a portion of the meat from the refrigerator and cut it into small cubes.
- Heat up the Weber Q+.
- Wash some spinach leaves, cherry tomatoes, and green olives.
- Put the meat, spinach, tomatoes, and olives into a bowl. Add a few tablespoons of the gelatinous beef broth and a good slug of cream.
- Transfer everything to a disposable aluminium baking tray and add a generous quantity of grated cheddar cheese.
- Place the aluminium tray into a metal baking tray with some water in it to create a Bain Marie.
- Put the food into the hot Weber Q+.
- Cook until the cheese becomes brown (for about 30 minutes).
- Transfer some soup to a bowl.
- Eat the soup from the bowl with a spoon.
Photographs
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The Evening meal
Thoughts on the meal.
The cream of brisket soup was tasty, filling, and delicious.
I made enough for lunch and dinner.
It was hot today. You might argue it’s too warm for soup.
It was pretty nice walking along the beach this morning at golden hour.
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