Skip to main content

16 replies

Umami brisket?

FM Former Member
CI Jan issue had a beef stew recipe that had me curious to try. It turned out to be as good as I've tasted. The twist was in adding minced anchovies to boost the 'Umami' effect to the beef. I was certain it would taste 'fishey'. Not at all. Rich beef flavor. Check out the article if you subscribe.

Stuck with a half jar of anchovies(and the memory of great beef stew), I decided to try this method on a brisket. I've read where others have used worchestershire sauce(anchovies in there right?) to wet down brisket prior to rub. That should work but too much worsty can linger unfavorably IMO.

Made paste of anchovies(about 5 fillets), garlic, olive oil and tiny bit of red wine vinegar. Rubbed down lean side of brisket(8# flat) with wet mixture Eeker (nice smell) and topped with HC dry rub to both sides. Wrapped tight in cello and overnight into fridge.

Next morning into 225* CS w/ hickory and pecan mix. Foiled at 170* and finished to about 195*.

After a rest, opened foil and smell was fantastic. No trace of anchovies. Rich beef taste. The fresh garlic was even a bit still there. Smoke flavor was crazy good. Would love to try this foil-less on better cut of brisket but wasn't in mood to shop all over town for this cook.

I'm not saying this has any merit... cause I've only tried it once. Maybe I was lucky and the next time will suck. Just relating the story.

Bash away. Big Grin
Last edited {1}
Original Post

Replies sorted oldest to newest

FM Former Member
quote:
..Your way is just a little different...
My goal has been to try something a little different each time I use the CS. Not everything is a keeper but what works gets incorporated/tweaked until something else works better. Working my way over to cow country Big Grin

BTW, this did not hide any beef flavor. Like MSG, the high concentration of natural glutamate in the anchovy works to enhance the taste of beef, not hide it.
FM Former Member
Different is okay, but it's really just a question of what you're trying to achieve.

If you're a brisket cook, knows what brisket taste like and like it that way, why change (been doing them since I was 10, so that's 45 years) and I like them traditional.

But...

the whole "new" sense of UMAMI is interesting. Seems to be the trend.

And since anchovies are mostly salt, that's what you're adding.

There is an anchovy paste (we don't like anchovy) but we use it in some garlic shrimp that does give it a "zing" taste.
B bacchus2bMember
Umami is brought out by several natural products like Seaweed and anchovies, manufactured products like Soy Sauce, and good old MSG (Accent on your grocery shelf).

Italians have been using Achovies in Meat Ragu Sauce for years. Try cooking some red pasta sauce side by side with and without anchovies and you will be amazed at the depth of flavor that the anchovies add with no "Fishy" flavor.

Never tried it on a Brisket, but it would be a hell of a secret ingredient in BBQ Sauce.
FM Former Member
quote:
And since anchovies are mostly salt, that's what you're adding.
When I first read the CI article I also said "BS". After trying this on 2 separate beef recipes I can say just "adding salt" does not explain what I tasted.
quote:
Originally posted by Bacchus2b:Try cooking some red pasta sauce side by side with and without anchovies and you will be amazed at the depth of flavor that the anchovies add with no "Fishy" flavor.
Exactly my observation

Not here to break traditions Eeker , tweak the purists, or even recommend anyone try this - just relating something I tried. No harm no foul. Smiler
T tomMember
Well cal,and guys you could be in luck.

It is only about 330 miles and six hrs west to Arkansas City,KS from cal's place.

Creekstone farms has their processing and sales operation there for prime beef.

Now first,you might have to hijack the FedX truck carrying it to Japan,and there is probably an additional penalty for that. Big Grin
cal 2cal 2Member
quote:
Originally posted by NaughtyNurse:
This is an old post, but I just picked up a couple of Creekstone's Chef's Choice Prime briskets for a comp this weekend. for the price they better do well


You do know that 1st place brisket pays $130?.... Mine will be aged 35 days, you're welcome to stop by for a taste after turn in!

Add Reply

Post

Membership Required

We're sorry. You must be signed in to continue. Sign In or Register
×
Are you sure you want to remove from your Block List?
×
Loading...
×
When you block a person, they can no longer invite you to a private message or post to your profile wall. Replies and comments they make will be collapsed/hidden by default. Finally, you'll never receive email notifications about content they create or likes they designate for your content.
Note: if you proceed, you will no longer be following .
×
Link copied to your clipboard.
×