Brisket recipes needed

[HamZilla]

Can anyone recommend some brisket recipes please?

This is the first time I have tried this cut of meat and don't know what to do with it. Doesn't really compare to the huge bbq briskets the Americans have so don't know if its worth attempting that type.

 

[LeJosh]

First recipe I found.

Sounds good, you should try it.

 

[Jimbeam3678]

broken link , missing the oom from mushroom

 

[Crowort]

The only time I used brisket is for slow cooked chilli. I remove some of the fat (not all) score it and rub with cumin, chilli, salt, oregano and smoked paprika. I then brown it in a big pot and remove it. Fry some onions and garlic in the pan, add the meat back with 2 tins of chopped toms and a tin of beef stock. Cook that for 6+ hours (longer the better and a slow cooker would be great) at a low heat. Add other bits and bobs as you like. More chilli, beans, hot sauce etc When it is cooked I just rip the meat apart before serving.

I ain't a fan of roasted brisket, people don't seem to cook it long and slow enough to make it nice.

 

[Jonny69]

I've only ever used it for salt beef, but I imagine it stews well. Good tasting bit of meat.

 

[Jegethy]

My favourite thing to do with it is just stick it in the slow cooker for 10 hours with some stock (You can use beef. I think vegetable gives a better flavour), celery, carrot and onion.

Falls apart when you take it out.

 

[HeadlessChicken]

I love to roast brisket. But it looks like yours is in strips?

 

[Stan_Lite]

Looks like that brisket has bone in. I've never cooked brisket with the bone in before but it'll need long, slow cooking. I'd bung it in the oven at about 140c for a good 4-5 hours.

With rolled brisket, I roast at 140c for about 4 hours then let it cool and slice it thinly. I make onion gravy using the juices and some beef stock and onions and thicken it with flour or bisto then I'll put the slices of brisket and the gravy in a casserole dish and bung it back in the oven for 2-3 hours. Comes out lovely and tender.

 

[HamZilla]

Looks like that brisket has bone in.

Thanks for the help all. I made a dry rub of thyme, cumin, chilli flakes, ginger and bunged it in a oven at full for 15 mins before down to 100-150 for 3 hours. It had huge bones and was mostly fat so there was very little edible meat to actually eat.

Disappointed with it really so didn't bother taking photos, sorry.

 

[TheDean]

Sounds like you didn't cook it for long enough to enable the fat to melt into the meat? Never cooked with it though, so not 100% sure.

 

[randomshenans]

You should try cooking something like this at 60 deg for about 60hrs. I know that's not always possible though. Will break down all the connective tissues.

 

[Scottland]

Yeah 3 hours is a little short for something like brisket, 4-5 min in the oven I would say. 10+ in the slow cooker.

 

[HamZilla]

I didn't cook it longer as I was worried it was going to dry out and thought it should be enough time for that size of meat. I've never eaten brisket or similar so its hard to know what it should look like let alone taste.
I don't have a slow cooker so used a low temp oven method.

I put the meat on a bed of onions, carrots and celery and they tasted delicious as the fat and meat juices had cooked into them.