Beef Brisket

Housey

Housey

Housey

Man of Honour
Joined
21 Feb 2006
Posts
29,582
OK, so I have a 3.5KG Brisket that I plan to cook tomorrow, slowly of course. Not sure if I should over it or stick it in a slow cooker. Anyone got any pointers on a good flavoursome approach for this?
 
I would probably go for a pot roast approach- oven in a lidded dish or slow cooker would work. Whack in some beef stock, onions, carrots, garlic, maybe a dash of red wine and some thyme then cook it until it is tender. Brisket can have a tendency to dry out so the stock helps avoid it.

My preferred way would be a low n slow smoke over hickory though then sliced and served with bbq sauce though :)
 
I am thinking the slow cooker idea is best and easiest and with lots of nice stock. I have some nice beef stock and lots of other bits as you outline. Mind you, I could stoke up the BBQ and slow smoke it too :D
 
Housey said:
I decided to slow cook based on a recipe from Hugh Fernley posh blokes book on Meat
Click to expand...

Jamie did a good looking piece of brisket from his money saving meals show on more4. It looked amazing. He also went on to show leftover recipes from it. Worth a look if you're looking for leftover ideas.

I'm a fan of hugh, simple but very effective. How was it?
 
Well I have had it on for 5 hours......and it tasted both bland and tough. So its going on for another 3 and I've added some significant seasonings.
 
It was cooked in a slow cooker, not the oven so it was covered and in liquid. However, another 3 hours had it falling apart as one hopes and the added spicing and stocks I added really finished it off. Suffice to say it is now gone, but it took 24 hours from starting cooking to completion and in the end turned out gloriously!
 
Amazing. I've got a shortage of quality butchers in my area, and I struggle to find Brisket in the supermarkets. Amazing cut of meat. I'm sure it was worth the wait.
 
Buchanan0204 said:
Amazing. I've got a shortage of quality butchers in my area, and I struggle to find Brisket in the supermarkets. Amazing cut of meat. I'm sure it was worth the wait.
Click to expand...

I am lucky as I live in an area surrounded by farms, so have a couple of local butches and Occado & Waitrose can do some nice cuts, but I also use Donald Russell and Westin Gourmet.

This was from Waitrose.
 
I never took a photo sorry, but I did cook a slow cooked pork couple of weeks back and here is is after 7 hours slow cocking just as it had simply fallen apart. It was every bit as good as it looks.

IMG_0102_zps5d0a0519.jpg
 
You must log in or register to reply here.
Back
Top Bottom