Cooking brisket of beef - Advice needed

MonkeyNews

MonkeyNews

MonkeyNews

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Ive got a rolled brisket of beef 1.1kgs/2.4lbs that I want to oven cook, anyone know at what temperature and for how long do you cook it for rare/medium rare.

I don't want it pot-roasted, I just want it cooked on its own so I can slice it, also I don't have a slow cooker.

Any advice appreciated. :)
 
my gran used to cook this in the bottom of the aga, in the coolest oven, overnight.

after 12 hours of slow cooking the meat fell to peices, it was amazing.

When you say you dont have a slow cooker, just turn the temp down?

Its not the most tender of meats so I wouldnt really want this rare.
 
Thanks for the advice, unfortunately I need to brisket for today so I cant leave it over night, I was hoping you could cook it on low heat for about 4 hours, but am very unsure as to how this would turn out.

What I meant with the slow cooker is most recipes on the net advise to cook it for 6-8 hours in a slow-cooker, where as I only have an oven to use to roast it in.

Cheers for the advice on not having it rare, Ill cook it to be medium, cant stand meat thats not tender after cooking.
 
Big pot with a lid. Cook for 30 minutes per pound plus 30 minutes extra at 180C.

Some people will do two to three hours with a joint your size.

Ideally the slower the better is best with brisket but if you don;t have an Aga then the above method suffices.
 
I am indeed without Aga so your way to cook would be my chosen way. To prepare it would it just require being rubbed with oil, salt and pepper? Also I take it wouldn't need sealing at all?
 
I don't think brisket is the right cut if you want it rare/medium rare.
It's much better suited to slow cooking, I would have thought it would end up hugely tough if you roast it like you would do a rib or sirloin.
 
Thanks Haircut, yeah i think ill be cooking using Greebo's cooking method as slow cooking is the only way to go, cooking it too fast seems like it would turn it tough and leathery.

Anyone know if it needs to be sealed before roasting for the 2-3 hours?
 
i just did a rump joint yesterday before the footy like that, but i made a nice hole in themiddle which i kept pouring cider into and the odd gravy granule :))) And later on some garlic. yum yum yum.
 
i only did the cider as I was going to make a cider gravy anyway so it made sense :)

Plus i was having quite a few ciders at the time.. as i planned on peaking at half time. i have no idea how i didnt fall asleep :)
 
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