Beef brisket

[Bill]

I bought some of this witht he intention of doing a Jamie Oliver recipe but SWMBO has thrown it out tidied it up. So, anyone got any ideas? The JO recipe was a spanish dish IIRC.

[Plotloss]

Low and slow.

Ideal cut for the weather.

[whirligig]

Great for giving unrivalled flavour to Scotch broth.

[Don]

If you have a slow cooker this is the time to get it out.

Plonk brisket in slow cooker. Four tablespoons of water to get the steam going. I like a little garlic salt. On "low". Ten hours later - slice. Make gravy with the juices in the bottom of the cooker.

BTW: You can SLOW ROAST in slow cookers. You do NOT have to fill the thing with stock/wine/water every time you use it!

If you want to be more traditional you could put a few tablespoons of read wine, a half pint of water, a roughly chopped onion and a roughly chopped carrot. Same cooking time. But you'll need to reduce the juice down to make a gravy.

[Bill]

Do you think 4 hours in a low oven'll do it?

[calibrax]

Get the bbq out

[Don]

Bill said:

Do you think 4 hours in a low oven'll do it?

If you have no slow cooker yes you can slow cook it in a casserole dish in the oven.

My MiL can do brisket so it's tender in four hours - I think the temp she does it at is around 130C or so. Me? I do it longer and slower than that. But your plan should work. Might not be as tender as it could be, mind.

[Bill]

Cheers Don, that looks like a plan

[SVX]

If you are planning a 4 hour cook, and you have the time, I'd really recommend brining it first this will help to tenderise the meat before the cooking process. I'll dig out a brine recipe if you need it.

[Roger645]

Pressure cooker, 40 minutes.

[jessica]

Roger645 said:

Pressure cooker, 40 minutes.

Then in the oven at 170@ for 20 mins to dry out. slavered in honey or some other baste.
YUM......

[Don]

Bill said:

Cheers Don, that looks like a plan

How'd it go, Bill?

[Bill]

Very good cheers. It was melt in the mouth tender and very tasty. I went for the traditional option and then reduced the gravy and added some mustard. Given the weather it was spot on

[Roger645]

jessica said:

Roger645 said:

Pressure cooker, 40 minutes.

Then in the oven at 170@ for 20 mins to dry out. slavered in honey or some other baste.
YUM......

Interesting, do you brown your first before the pressure cook?

[Sticks.]

Excuse my ignorance, but how does its flavour compare to a roasted cut? Better, or just a cheaper alternative?

[Don]

Sticks. said:

Excuse my ignorance, but how does its flavour compare to a roasted cut? Better, or just a cheaper alternative?

The texture is completely different - as it is "well done" - but done slow this results in an almost crumbly texture that is soft and easy to eat. The flavour is richer and darker, very beefy and satisfying but is strong. It is good value in comparison to cuts that will be tender when roasted quickly. It is a very different eating experience.

Edited by Don on Sunday 15th August 08:31

[Sticks.]

Don said:

Sticks. said:

Excuse my ignorance, but how does its flavour compare to a roasted cut? Better, or just a cheaper alternative?

The texture is completely different - as it is "well done" - but done slow this results in an almost crumbly texture that is soft and easy to eat. The flavour is richer and darker, very beefy and satisfying but is strong. It is good value in comparison to cuts that will be tender when roasted quickly. It is a very different eating experience.

Edited by Don on Sunday 15th August 08:31

Thanks, I'll give that a try then.

[princeperch]

I have one of these in the slow cooker at the moment covered in a load of cheap red....

[duff-man]

calibrax said:

Get the bbq out

That looks delicious, could you explain how it was prepared and cooked

[OllieWinchester]

I've got a piece of brisket in the slow cooker now, going for 10hrs on low with just a little seasoning and a dash of water. Should I a)brown it in a pan afterwards, b)chuck it in a hot oven for a little while, or c)nothing, just leave it as it is.