This is the point cut of the brisket which we have separated from the flat and trimmed to remove surface fat and connective tissue. For me, this is the best part of the brisket. Unfortunately, it leaves a lot on the cutting room floor. I needed to make the end result of highlighting the point special, worth the effort involved, and find a way to utilize all of the meat without wasting the majority of the brisket. We took the fat and smoked it, then rendered it with onions to make a beef fat schmaltz. The cracklings and onions were pressure cooked with water, red wine, onion, sun dried tomato and kombu. The flat portion of the brisket was ground into burger meat, a variation on our butter burgers. So now we have a tremendous stock, an extrememly flavorful tallow, delicious burgers and a beautiful piece of meat to cook. TIme to get to the point.
February 15, 2005