Cooking beef brisket - total kitchen n00b!

CSMonkeh

CSMonkeh

CSMonkeh

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Hey all

We won some beef brisket in a meat raffle but never ever cooked it from scratch

I know it needs to be cooked low and slow, but if anyone has any ideas or suggestions that would be great

However, my partner is gluten intolerant just to complicate things

Thanks in advance!
 
Rolled brisket or an actual bit?

You can make nice stews/casserole etc

If you want to keep it whole, cover it in salt,pepper and mustard powder, put it in the oven hot (ish) until it starts to colour then wrap it in tin foil, put a bit of cola in with in.

You can do the same on a BBQ to get smoke flavour in if you have a decent BBQ.

Edit: sorry turn the oven right down after youve wrapped it.
 
Sorry as said complete n00b so you’re gonna have to spell this out to me
My plan was Chuck some carrots and potatoes then the brisket and some (250ml?) beef stock
Throw in some rosemary and/or thyme and leave for 6 hours
Anything else to add?

edit: will be using a crockpot
cheers
 
CSMonkeh said:
Sorry as said complete n00b so you’re gonna have to spell this out to me
My plan was Chuck some carrots and potatoes then the brisket and some (250ml?) beef stock
Throw in some rosemary and/or thyme and leave for 6 hours
Anything else to add?

edit: will be using a crockpot
cheers
Click to expand...

How did it go? What you posted isn't a bad starting place but the potatoes probably wouldn't survive the 6 hours but the beef should be good.

I would typically cut my beef into suitable size chunks 1 cubes at least I think. Brown them off then remove to a bowl. The dice a stick of celery, a small carrot and a large onion. Fry these off in the same pan gently they should steam and help release any browning on the bottom of the pan. I would stir in some plain flour, I judge it by eye based on amounts sorry. Try half a table spoon. Stri that in so if pick up all the oils and juices. Once it gets a bit claggy pour in a glass of wine or a pint of ale, not too hoppy. Stir this to incorporate the flour paste and release any remaining browning on pan. Put in your beef and top up with a 250ml of beef stock (obviously dependent on pack size). Slow cook at about 140°C for 3 hours stirring occasionally (lid on). Check the meat at this point and decide if you want to add meat to your stew or serve on side. Might need more cooking at 140 but hard to really bodge up.

Probably could write that up better but it gives you the idea.
 
Thank me later... the gravy will be the best you've ever tasted

2 celery sticks
4 medium carrots
4 cloves of garlic
2 medium onions
3 bay leaves
Thyme (fresh chopped or dried)
2 stock pots/cubes

Sear beef in a cast iron casserole dish with a little oil, all sides, remove
Fry onions and garlic until translucent on medium heat in the remaining oil / meat juices - get that pan as dirty as possible
Add celery and carrots
FLAVOUR BOOST - If you like add a couple of glasses if red wine now and let it burn off
Add thyme, bay, stock pots
Return your beef, fill up with water so it's nearly to the top of the beef
FLAVOUR BOOST - use some beer here if you like
Braise at 160 for 5-6 hours, rotate beef half way through

Once it's cooked, remove the beef to rest for 30 mins in foil
Strain all the veg, squeezing as much liquor out of the veg as possible
Put on the hob and thicken with gravy graduals or cornflour mixed with water 1tbsp at a time
FLAVOUR BOOST - Mix a tbsp or two of horsradish sauce or dijon mustard into the gravy before serving for a twist
 
Sorry yeah went well

I used and adapted from this receipe:
https://www.bbcgoodfood.com/recipes/slow-cooker-pot-roast

I omitted mushrooms, onions and parsnips as I can’t have them, and also English Mustard because it contains wheat
Further I used 500ml stock and 250ml wine

Only thing I did wrong was used too small pan to reduce the fluid but still tasted amazing

may try with rosemary and thyme for next time

many thanks for everyone’s input
 
lookitsjonno said:
Thank me later... the gravy will be the best you've ever tasted

2 celery sticks
4 medium carrots
4 cloves of garlic
2 medium onions
3 bay leaves
Thyme (fresh chopped or dried)
2 stock pots/cubes

Sear beef in a cast iron casserole dish with a little oil, all sides, remove
Fry onions and garlic until translucent on medium heat in the remaining oil / meat juices - get that pan as dirty as possible
Add celery and carrots
FLAVOUR BOOST - If you like add a couple of glasses if red wine now and let it burn off
Add thyme, bay, stock pots
Return your beef, fill up with water so it's nearly to the top of the beef
FLAVOUR BOOST - use some beer here if you like
Braise at 160 for 5-6 hours, rotate beef half way through

Once it's cooked, remove the beef to rest for 30 mins in foil
Strain all the veg, squeezing as much liquor out of the veg as possible
Put on the hob and thicken with gravy graduals or cornflour mixed with water 1tbsp at a time
FLAVOUR BOOST - Mix a tbsp or two of horsradish sauce or dijon mustard into the gravy before serving for a twist
Click to expand...

This is pretty much what I do, an Autumnal favourite. If I've got it (not easy to buy in a shop) I do a dollop or 2 of Tewksbury Hot Mustard for the last part; best of both worlds.

Edit, mustard link: https://www.tracklements.co.uk/product/tewkesbury-hot-mustard/
 
lookitsjonno said:
Thank me later... the gravy will be the best you've ever tasted

2 celery sticks
4 medium carrots
4 cloves of garlic
2 medium onions
3 bay leaves
Thyme (fresh chopped or dried)
2 stock pots/cubes

Sear beef in a cast iron casserole dish with a little oil, all sides, remove
Fry onions and garlic until translucent on medium heat in the remaining oil / meat juices - get that pan as dirty as possible
Add celery and carrots
FLAVOUR BOOST - If you like add a couple of glasses if red wine now and let it burn off
Add thyme, bay, stock pots
Return your beef, fill up with water so it's nearly to the top of the beef
FLAVOUR BOOST - use some beer here if you like
Braise at 160 for 5-6 hours, rotate beef half way through

Once it's cooked, remove the beef to rest for 30 mins in foil
Strain all the veg, squeezing as much liquor out of the veg as possible
Put on the hob and thicken with gravy graduals or cornflour mixed with water 1tbsp at a time
FLAVOUR BOOST - Mix a tbsp or two of horsradish sauce or dijon mustard into the gravy before serving for a twist
Click to expand...

Do you throw away the strained vegetables?

I got another bit of brisket in the freezer might give this a go.

If you throw the vegetables away what do you have with it just roast potatoes and veg etc?
 
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