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"Accidental" tomato braised pork brisket

Discussion in 'Food & Cooking' started by french fries, Feb 22, 2010.

  1. Feb 22, 2010 #1
    french fries

    french fries

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    I'll be honest, before this week end, I didn't even know that there was such a thing as pork brisket!

    However since I was about to make a big batch of tomato sauce, I was looking for some ham bones to marinate in the tomato sauce while it cooked, but couldn't find any. What I found instead were some incredibly inexpensive "pork brisket bones", which looked real meaty.

    Took the bones home, roasted them in the oven, placed them in the tomato sauce on the stove top that I let barely simmer for 2 hours.

    Once that was over, I was about to throw away the "bones" and mix the sauce. However, seeing all that meat on the bones, it just didn't feel right to throw it away. So I placed them in a pan with some of the tomato sauce so they wouldn't dry out. That night I reheated that pan and ate the meat off the bones: EXCELLENT!

    So what is a pork brisket bone? Why do I usually never see those? Why have I never ever heard of a pork brisket? 

    This thing was gooooooood and I still have a few bones in my fridge.. hmmm... later tonight maybe? /img/vbsmilies/smilies/smile.gif
     
  2. Feb 22, 2010 #2
    teamfat

    teamfat

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    I'm guessing they are the trimmings from St. Louis style spare ribs, coming from the belly end of the ribs, sort of like where the brisket on a steer would be.

    I think they are what I would call rib tips.

    mjb.
     
    Last edited: Feb 22, 2010
  3. Feb 22, 2010 #3
    boar_d_laze

    boar_d_laze

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    You guys may find this site informative.

    BDL
     
  4. Feb 22, 2010 #4
    french fries

    french fries

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    Great, thanks so much for the link BDL. Teamfat, it did remind me of the taste of "fall of the bones" pork ribs, but it wasn't EXACTLY the same - I'm talking taste, texture, shape of meat and shape of bones, etc... so I thought it might be something else. Not that far though!!! /img/vbsmilies/smilies/smile.gif

    Thanks to both of you.
     
  5. Feb 23, 2010 #5
    maryb

    maryb

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    Rib tips are good stuff. When I trim ribs I smoke the tips and save for sauerkraut and mashed potatoes with gravy.
     
  6. Feb 23, 2010 #6
    kyheirloomer

    kyheirloomer

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    I had never heard of pork brisket bones before. Ironically, though, I have often wondered what becomes of the trimmings when they cut St. Louis style ribs. Now I know.

    Shows that you can learn something new at Cheftalk every day.

    Thanks for that link, BDL.
     
  7. Feb 23, 2010 #7
    french fries

    french fries

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    Really good stuff. I think I'll buy those again. It's incredibly cheap (paid $1.99/lbs in an expensive supermarket) and really meaty, and really good.

    Maybe next time I'll braise them and make pulled pork with it.

    Unfortunately I do not own a smoker, nor do I know how to smoke -  where I come from, barbecuing means simply grilling! Although I'm sure those would be great with indirect grilling, slow and long... hmmmm...
     
    Last edited: Feb 23, 2010
  8. Feb 25, 2010 #8
    cyberdoc

    cyberdoc

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    I do a Silician pomodoro sauce where I put in pork bones and meat.  It adds a wonderful flavor to the sauce.  Plus as you have noted, the meat is pretty darned good.  The spousal unit loves it.