Brisket - what did I do wrong?

[dan101smith]

I picked up a bit of beef brisket, which today I've given 7 hours in the slow cooker with some red wine, onion and chilli.

Unfortunately it has come out a bit chewy. I was expecting it to be nice and tender, a bit like pulled pork.

Have I done it wrong, or is it just not that kind of cut?

By contrast, yesterday's BBQ ribs were spot on.

[dan101smith]

Hmmm. I didn't seal the meat (heat on a high heat) before putting in the slow cooker, no.

It was sitting on the onion, and the wine only came up to the bottom of the meat with the fat on top, but I guess you could be right.

I'll try again with another bit tomorrow.

[dan101smith]

I brought it back from Tesco, where I bought it. It was about £4, so can well imagine that it wasn't the best bit of meat, however I had hoped that the slow cooker would make up for that.

[dan101smith]

Nah. I'll try another bit of Tesco brisket without the wine and searing it in a hot pan first, but it's a convenience thing.

[dan101smith]

Mobile Chicane said:

Chances are you didn't cook it low or long enough. Red wine can also make it tough.

I bought a cheap piece of brisket the other week. £4 from Asda if I recall.

Pot roasted on a trivet of celery, carrot and onion in the slow cooker (for 10 hours or so) it was lovely and sufficed for a few meals including a rather hearty beef broth.

Looks awful though - hence no pics.

Edited by Mobile Chicane on Thursday 25th November 22:48

So no liquid in with it at all?

[dan101smith]

Fair enough - will try it tomorrow.

[dan101smith]

A new (couple of months) Morphy Richards one. Even on low seems a bit hot, which I read isn't unusual.

Will try again and update.

[dan101smith]

Well, thought I'd better update.

I tried again, this time without any wine, just with some veg on the bottom. I was going to sear it before going in, but forgot, so ended up doing it about 5 hours in.

And you know what? It came out ok! So, less liquid is the way forward.