I think I have adapted to life in Australia fairly well. Granted, life in Australia is not difficult: they speak English, the shops are clean and well maintained, I dont have to worry about the quality of food. However sometimes things just seem to get lost in translation. As you may know, Independence Day is far and away my favorite holiday. Last year, I was quite occupied with assisting with the party at the office and had no time to plan a party of my own. Not that there would be anywhere near the same attendance as my Fourth of July blowouts at home, but none the less no time to plan. So this year I thought I have to at least make my traditional brisket and have a couple folks over. Noodle salad? Check. Baked Beans? Check. Pie assortment? Check. Brisket? Well..... thats a little complicated. I started my search for brisket from the minute I touched down. I couldnt find it in the grocery store, I couldnt find it at Costco, so I went to the butcher shop. The first butcher shop actually had a sign in the case that said "organic brisket" and I got excited. There were no pieces of brisket in the case so I asked the lady to please get me one. She went in the back, came back and wrapped it up for me. I could hardly contain myself on the way home. I was gonna have BRISKET! YUM!! Then, I unwrapped the brisket to put it in my Dr. Pepper marinade (imported from 'Merica) and my heart sank. This is what they sold me:
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| The wooden spoon is for scale. |
You may have noticed that this is NOT what brisket looks like in the states. Just so you know, this produced approximately two brisket sandwiches. I could not have been more disappointed. This was shameful to the Australian Beef industry. But, Im not easily put off when on a mission so I just went down the street to the next butcher shop. They seem to understand a little better, but when they asked me if I wanted it on the bone, I began to worry. Is this a joke? No mate, I do not want it on the bone. I dont ever want it on the bone. At home I just pick one up out of the meat section in its little cryo pack and get on with my life. Why is this so hard??
So I managed to basically explain what I was after and they said they could deliver. So I placed my order and crossed my fingers. This butcher seemed to be at least a LITTLE bit knowledgeable so we will see how we go. Today was the day to pick it up. And geez, I was nervous about what I was going to get. According to the "
Beef: Its whats for dinner" website, a brisket should look like this:
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| Not all that different than what Im looking for, they have just cut off the end |
So I went down to the butcher once more in the hope that I would get something decent. I think this time will be better. It looks pretty much like the photo, except for one small difference....HE CUT THE FAT OFF! (See the thin layer of fat at the bottom of the picture, that runs all across the back side of the cut.) I said, "Aww mate, you shouldnt have cut that off! I cook it with the fat side up so all the juice soaks down the meat and makes it juicy" but he looked at me like I was a mad woman and said "I'll know for next time". Im half tempted to take some of the finished product up there so they can try it. Either way, its at least getting closer to the right size. He did explain to me that Australian cattle are much smaller than American cattle. Three times smaller. 'MERICA. So for now, I will make due with smaller cattle and try to eeek out a decent Independence Day. No parades, minimal fireworks, its COLD and all my mates are scattered to the four winds. But at least I can have some brisket, noodle salad and chocolate pie. YUM.
