Brisket - your best recipes?

[21TonyK]

Never cooked brisket myself, only eaten it once and was rather underwhelmed.

Got a piece about 1.5kg for the weekend. Any tried and tested favourite recipes?

[awlp16]

Brisket and beer, slow cooked always works. Different beers gives different flavours to the meat, but the key with Brisket is slow cooking.

Something like this - https://www.bbcgoodfood.com/recipes/3139/potroaste... or this http://allrecipes.com/recipe/216703/slow-cooked-ba...

[geeks]

I like to brine ours and then slow cook it in the pot for hour after hour after hour :drool:

Pan fry it off first of course!

[ZedLeg]

Pot Roast or chilli is my go to with brisket. Brown the meat, make your sauce, combine and stick in the oven at around 100 decgC for 4 to 6 hours until the meat is falling apart. I'll usually pull the meat apart and cook it for a little longer on the hob to let it thicken before I serve.

I slow roasted a lump of it for christmas this year and it was hit and miss. I thought it was great though, it was cooked through but still very juicy and tender. The potatoes I cooked in the pan with it were great too. The temp never got high enough to properly roast them but they soaked up loads of flavour from the beef and they had a great creamy texture.

[Tickle]

I use brisket for Stifado, a place where we have been and eaten it has a recipe on their website:

http://www.agni.gr/food_and_wine/recipes/stifado.a...

I add a few more cloves, apart from that the recipe is spot on.

Edited for spelling

Edited by Tickle on Friday 12th May 19:21

[Mobile Chicane]

Splat it in Korean BBQ paste let down with a bit of honey and soy, and slow cook for eight hours. Shred and serve in ciabatta rolls with kimchi slaw and some Monterey Jack cheese.

[ZedLeg]

You lost me at the end there, chiabatta and monterey jack with Korean beef?

I reckon the roll would be too chewy and the cheese would be lost in amongst all the other flavours.

Lose the cheese and a softer roll sounds bang on though. Maybe some crispy fried garlic and chillis for garnish/texture.

[Vyse]

Never a fan of brisket. Becomes stringy and chewy.

[mrsshpub]

Vyse said:

Never a fan of brisket. Becomes stringy and chewy.

It needs long slow cooking & then it's soft & moist

[craig1912]

mrsshpub said:

It needs long slow cooking & then it's soft & moist

yep- done on a Weber for 8 hours at low temp

[Loyly]

There are many ways to enioy brisket. It's one of my absolute favourite cuts. I like it pot roasted at a low heat and then finished at about 200°c for an appropriate amount of time to form a thick, gnarled crust that is rich with meaty flavour.

[dudleybloke]

In the oven. Start it on high for 15 mins then cover and turn right down for a few hours removing foil for last 30 mins or so then rest for half hour.

[Burgmeister]

Sous Vide for 24 hours with a black pepper crust and a dribble of liquid smoke.

[21TonyK]

Burgmeister said:

Sous Vide for 24 hours with a black pepper crust and a dribble of liquid smoke.

What sort of temp?

[spikeyhead]

Sri-Lankan beef smore

http://www.seriouseats.com/recipes/2011/03/sri-lan...

It's a curried pot roast, and very very tasty

[21TonyK]

Going with a basic sous vide with pepper, bay and thyme. 85 degrees for 24 hours.

Only problem, run out of big bags so had to split it down.

Will report back.

[mrsshpub]

craig1912 said:

mrsshpub said:

It needs long slow cooking & then it's soft & moist

yep- done on a Weber for 8 hours at low temp

That would dry it out. Cook it in the oven, in beer (or another liquid) with added spices & it's absolutely beautiful. I cooked brisket last night & one of the comments was that it was 'like butter'.

[mrsshpub]

If you want to do brisket on the BBQ, do it like this. It is very, very good: https://www.bbcgoodfood.com/recipes/1508666/texas-...

[LeadFarmer]

Rub with mustard powder, brown off in a hot frying pan with oil, place in a slow cooker and pour over beef stock, add chopped veg and slow cook from morning to evening meal time.

[Balmoral]

Put it into a heavy cast pot with stock to not quite cover. Lid on, three hours or so at 175. Perfect every time if the cut is OK. Comes apart so easily and melts in the mouth.