Beef Brisket

[Housey]

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?

 

[Housey]

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

 

[Housey]

I decided to slow cook based on a recipe from Hugh Fernley posh blokes book on Meat

 

[Housey]

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.

 

[Housey]

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!

 

[Housey]

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.

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.

 

[Housey]

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.

 

[Housey]

Anything would fall appart after 7 hours slow cocking, i did wonder how it looked so moist.

Do it right in the right slow cooker and it comes out full of moisture and more importantly, flavour.

 

[Housey]

7hrs is like the shortest time I'd do it for. 12hrs ftw!

Ive had meat in a slow cooker for 24 hours in the past

 

[Housey]

Ive just noticed I typed cocking