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Brisket substitute?

Last post Jun 18, 2007 3:47 PM by nanapeg . 6 replies.


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  • Brisket substitute?
    I have always used beef brisket for my pot roast (perfected) but now I just can't get it - the supermarkets say it is only 'in' at christmas / hannukah. I think they use it all as corned beef instead. And it is pretty expensive so perhaps not many people buy it.

    So I would like to hear what cut of meat is the 'next best' one closest to brisket for pot roast?

    (brisket being lean, breaks into nice 'shreds')

    Penny
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  • RE: Brisket substitute?
    Penny, I used a London Broil one time when I couldn't find a good brisket. It was cut about the same thickness as a brisket and was very lean. I marinated it in the liquid smoke, etc. and cooked it just like the brisket - low and slow. It was really delicious and shredded nicely. I have found out though, that not all butchers cut it the same.
    Carolyn
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  • RE: Brisket substitute?

    I use boneless chuck roasts or sirloin tip.

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  • RE: Brisket substitute?
    I have made a kind of potroast in foil with mushroom soup and dry onion soup using the boneless chuck - I had forgotten that - it was in my 'new bride' days! Thanks.
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  • RE: Brisket substitute?
    Carolyn, I think that cut here(Canada) is called Flank Steak. I'm going to try it just the way you said. I think it might work.. good idea.
    Penny
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  • RE: Brisket substitute?
    Penny--watch out because flank sreak can be awfully thin. Our London Broil is either round steak or shoulder and usually cut 1 1/2 to 2 in thick,.
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  • RE: Brisket substitute?
    Rump for sure - next best - chuck - I'm a pot roast fanatic! - Peg
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