Roast beef in a slow cooker

Best thing to do is to do what you did the first time. The brisket will end up delicious - it just won't be medium-rare slices of beef :)
 
Agreed, undercooked brisket will be very tough. When cooking on the BBQ it takes hours, and you won't start checking for doneness until around 90-96c internal. Your comment on the lack of marbling sounds pretty standard for UK supermarket rolled brisket, if you wanted proper fatty brisket then you'd need to go to a decent butchers and it'd be a lot more expensive i.e. http://www.turnerandgeorge.co.uk/the-cuts/packer-cut-brisket.html

Even then, American brisket is a lot fattier, bigger and better.
 
I think the "better" thing could be argued a little - some people prefer UK grass-fed vs the standard grain-fed that you get in the US. That said, given how much of a pain it is to get a brisket with decent marbling over here at times I probably would agree with you :)
 
FrenchTart said:
I think the "better" thing could be argued a little - some people prefer UK grass-fed vs the standard grain-fed that you get in the US. That said, given how much of a pain it is to get a brisket with decent marbling over here at times I probably would agree with you :)
Click to expand...

Grass fed all the way!

I think as many have pointed out the problem is that the OP is trying the wrong cooking method with the wrong cut of meat with the wrong desired result.
 
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Well i browned off the meat, chopped some onion, PO TA TOE :D and some carrots and chucked em in then put the meat on top. I added a colmans beef and onion packet of mix with a bit of juice that came off from browning the meat into the mix too.

So you reckon around how many hours till its done, it said it was a 0.850kg i think piece of brisket.

Hopefully it comes out nice.
 
Been 4 hr's so probs not done but I checked the internal temp and it read 77c. Probe went in easy enough but had to tug a bit to get it out, came out clean. According to the probe 77 would be well done for beef but as ppl say this is tougher with it being brisket so I guess I'll check on it in about 2 hours and see how the temp is I guess.
 
Well i figured 9 hrs should be enough so ive took it out and put it in a bowl and covered it with foil and gona let it rest for 20 mins while i cook up some peas sprouts and coliflower to go with it and the veg from crock pot. Will do a few yorkshires aunt bessy ones with sage too a few mins before its rdy to serve. Oh i did some cornflower to thicken up the sauce and vegs. That alone looks so tasty i cant wait.

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What it came out like. Did want to do a no flash pic but they all came out blury for some reason. :/

Hope it slices ok after a nice rest and is tasty. Oh think i forgot to say i put a dolop of bbq sauce in with the colmans beef and onion stuff at the start so hope it gave it a nice taste. :)

Wont be anything special but ill put up a pic of it plated up i guess and of it sliced to see how well it did for the inside.
 
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Came out tasting really tender and juicy. Had a somewhat kinda crust after the juice dried off a bit during resting. I couldnt slice it to save my life tho as i dont think there was enough against the grain area to cut it that way, so it was more like pulled steak kinda. Still was damn nice tho. Got lots left for tomorrows dinner. If i were to get this again id probably have to buy it in person and ask the butcher even the tesco one to do a piece where i can cut against the grain so i can slice it better next time. Not sure how i can cook it without it been fork tender tho so it was a bit more solid but tbh its a nitpick i just fancied slicing it like they do on utube and google images. But i couldn't. Nevermind it is just a nitpick as it was still absolutely delicious for me.

This is what i have left for tomorrow.
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Looks like a result there skeeter, but really, forget beef - short and hot in an oven for beef.

Get yourself a shoulder of lamb on the bone and cook that for 8-9 hours or overnight as you have done above and never look back...

Here you go:

Let the lamb shoulder come to room temperate. Sprinkle the lamb shoulder with salt and pepper. Get a frying pan and sear the lamb shoulder all over. Take it out and put it on a plate.

Course chop an onion, a couple of celery sticks and some carrots and chuck them in the frying pan after about 3 minutes add a generous glass of red wine and cook for about a minute scraping up the stuck on burnt stuff till the pan is clean and the vapour does not smell of alcohol. Throw the whole lot into the slow cooker.

Add a sprig of rosemary and a couple of bay leaves. Put the lamb shoulder on top. Top up the slow cooker with chicken stock until the liquid is just touching the bottom of the lamb. Put it on low and cook it for ages (9 hours ish - even 12 hours).

Take the lamb out and put it on a plate and cover it with tin foil. Put the sauce through a sieve and discard the vegetables. Put the sauce in a pan and let it rest until the fat rises to the top. Lay a few sheets of kitchen roll on the sauce and suck up most of the fat.

Put the sauce on a simmer (don't boil too hard or it may split), reduce by half, taste, season. If it is too thin, mix a teaspoon of cornflour with a little water and chuck that in bit by bit to thicken it up.

Meanwhile, put your oven on as hot as it goes, put the lamb on a baking tray and drizzle a little of the sauce on top. Put the lamb in for about 10-15 minutes till it goes crispy on the edges then take it out, loosely cover with foil and rest it for 10-20 minutes. Cook your chosen veg while you are doing it.

Yum-chuffing-yum-yum.

Alternatively shred the lamb, mix with some of the the sauce and serve with heated pitta breads, salad and humous.

Next step is to start adding cumin, cinnamon, chili, chopped tomatoes and borlotti beans to the above for a Moroccan twist... even more yum yum!
 
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Looks good. The results sound like what you want with brisket cooked in a slow cooker. It's very hard to keep it at a point where you can slice it neatly whilst getting it moist and tender.

Sorry for not replying yesterday. Spent the entire day on a bike :eek:
 
i did my 3 kg butchers brisket joint for 24 hrs overnight on low with 500 ml stock and 100 ml of wine with garlic and onions and it was devine. pulled beef and melted in the mouth.

always good fatty joints for slow cooker.
 
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