Brisket - what did I do wrong?
Discussion
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.
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.
Do you mind telling me where you brought it from?
You will need properly aged beef something that has hung abit.
This allows the meat to dry out,you can aways tell by the sweet smell when ready.
and if purchased it from a supermarket ,these don't hang for more than 3 days and the meat is far too fresh
that i'm affraid is due to those big markets making quick profits, and the process is rushed.
You will need properly aged beef something that has hung abit.
This allows the meat to dry out,you can aways tell by the sweet smell when ready.
and if purchased it from a supermarket ,these don't hang for more than 3 days and the meat is far too fresh
that i'm affraid is due to those big markets making quick profits, and the process is rushed.
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.
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
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.
So no liquid in with it at all?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
pad58 said:
and if purchased it from a supermarket ,these don't hang for more than 5 days and the meat is far too fresh
that i'm affraid is due to those big markets making quick profits, and the process is rushed.
EFAthat i'm affraid is due to those big markets making quick profits, and the process is rushed.
It's also more due to storing the beef to hang it. The company I work for supplies Tesco, if we we're to hang our halves of beef for 28 days we'd end up with 15-20 thousand halves hanging around!
Rueh said:
pad58 said:
and if purchased it from a supermarket ,these don't hang for more than 5 days and the meat is far too fresh
that i'm affraid is due to those big markets making quick profits, and the process is rushed.
EFAthat i'm affraid is due to those big markets making quick profits, and the process is rushed.
It's also more due to storing the beef to hang it. The company I work for supplies Tesco, if we we're to hang our halves of beef for 28 days we'd end up with 15-20 thousand halves hanging around!
Rueh said:
pad58 said:
and if purchased it from a supermarket ,these don't hang for more than 5 days and the meat is far too fresh
that i'm affraid is due to those big markets making quick profits, and the process is rushed.
EFAthat i'm affraid is due to those big markets making quick profits, and the process is rushed.
It's also more due to storing the beef to hang it. The company I work for supplies Tesco, if we we're to hang our halves of beef for 28 days we'd end up with 15-20 thousand halves hanging around!
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