zxcvbob wrote:
> A week ago, I ground up most of a big brisket to make hamburger and
> chili meat, but I roasted the big end in a covered electric roaster for
> almost 24 hours. I still have half of it left. The meat is tender and
> tastes good, but it's very fatty.
>
> Should I cut dice it and freeze it for adding to vegetable soup this
> winter? Or use it in chili? (can skim most of the fat off after
> cooking) Or is there some better use for it? It's too rich to eat very
> much of at a time like it is. There's a couple of pounds of it.
>
> Bob


Chill it well, scrape and cut away the fat. Shred and heat either with
your favorite BBQ sauce or make a gravy with the drippings, sauteed
onions and peppers, garlic, basil and oregano and serve with the meat on
hard rolls for "Italian Dip".

gloria p