It doesn’t get much more traditional than brisket. But did you know there are actually many other cuts of meat that a/ cook up like a brisket b/ are in some cases leaner, or in some cases juicer, than the brisket you are used to and c/ are often cheaper?
In this blog post, we take you off the beaten track to explore some other amazing roasts from Grow and Behold. And remember, if we’re sold out of brisket, another roast from Grow and Behold will still be much more delicious than a brisket from anywhere else!
Feel free to call (888-790-5781) if you have any questions about cooking a new piece of meat. We want to make sure your experience is 100%. And we bet your guests won’t even know it’s not a brisket.
>> Return to Roasts page on growandbehold.com
A guide to Grow and Behold Roasts
If you like a slow-cooked roast with liquid, try:
- Deckel (benefits from long cooking time, 8-10 hrs in liquid)
- Kalakel (cook overnight in liquid)
- Chuck Roast (can be cooked for a few hours if you want to serve as slices, or cook longer to shred and serve like Pot Roast)
- Minute Roast (cook for a long time at a low temperature; will stay as nice slices, not shredded meat)
If you like a very lean roast (similar to 1st Cut Brisket), we suggest:
- Shoulder Roast
- Kalakel
- Deckel
For a juicy and well-marbled roast try:
- French Roast (Can be cooked low and slow or fast and hot)
- Rib Roast (This is a high-end roast for slicing.)
>> Return to Roasts page on growandbehold.com
Basic Cooking Directions
For slow-cooking a roast in liquid:
Sear roast on all sides in a hot frying pan or dutch oven (if roast is very large, you can do this step in a 425F oven for about 5-8 minutes). Transfer roast to a crock pot or Dutch Oven. Add aromatics if desired (onions, herbs) and braising liquid (beer, wine, water, broth). Liquid should cover the bottom 2-3 inches of the roast (entire roast should be covered for Deckel and Kalakel). Cover tightly. Cook at a low temperature (250F) for 8-10 hours or until meat is very tender.
For dry-roasting:
Season with spices or black pepper if desired. Sear on all sides in a frying pan or Dutch oven. Cook until a thermometer reads your desired internal temperature (remember, temperature will continue to rise 5-10 degrees after you take it out of the oven. Roasts should rest 15-20 minutes before serving.) We recommend cooking roasts at 375-425F. We recommend the section on roasting temperatures in The Joy of Cooking, or consult your favorite kitchen guide.
We also recommend you check out our archive of roast recipes!
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