Brisket... best way to cook?
Discussion
Pot roast. Take a large casserole and add 1.5 pints of beef stock, 2 large carrots and 1 onion, chopped.
Season your beef and sear it on all sides by placing it in a hot pan and leaving it for two minutes on each side. Don't mess with it in the pan, leave it alone and only move it when you turn it every two mins. Is that clear?
Place your browned brisket in the caserole and cover. Cook at 140c for 3 hours and see how tender it is.
When it is ready, remove and cover to rest. Reduce your beefy stock to the right consistency, adjust seasoning and serve with some great mash or roast potatoes.
Let us know what you do with it.
Season your beef and sear it on all sides by placing it in a hot pan and leaving it for two minutes on each side. Don't mess with it in the pan, leave it alone and only move it when you turn it every two mins. Is that clear?
Place your browned brisket in the caserole and cover. Cook at 140c for 3 hours and see how tender it is.
When it is ready, remove and cover to rest. Reduce your beefy stock to the right consistency, adjust seasoning and serve with some great mash or roast potatoes.
Let us know what you do with it.
Pferdestarke said:
Pot roast. Take a large casserole and add 1.5 pints of beef stock, 2 large carrots and 1 onion, chopped.
Season your beef and sear it on all sides by placing it in a hot pan and leaving it for two minutes on each side. Don't mess with it in the pan, leave it alone and only move it when you turn it every two mins. Is that clear?
Place your browned brisket in the caserole and cover. Cook at 140c for 3 hours and see how tender it is.
When it is ready, remove and cover to rest. Reduce your beefy stock to the right consistency, adjust seasoning and serve with some great mash or roast potatoes.
Let us know what you do with it.
I do it a very similar way but use a bottle of dark-ish beer (usually Black Sheep) instead of the beef stock plus a few slices of root ginger, 6-8 allspice berries, a few peppercorns & a heaped teaspoon of dark muscovado sugar. Season your beef and sear it on all sides by placing it in a hot pan and leaving it for two minutes on each side. Don't mess with it in the pan, leave it alone and only move it when you turn it every two mins. Is that clear?
Place your browned brisket in the caserole and cover. Cook at 140c for 3 hours and see how tender it is.
When it is ready, remove and cover to rest. Reduce your beefy stock to the right consistency, adjust seasoning and serve with some great mash or roast potatoes.
Let us know what you do with it.
This makes quite a potent cooking liquor — so I tend to thicken some with gravy thickening granules (the white, unflavoured ones), rather than reducing it & any remaining can be frozen to use in a beef casserole at a later date.
Pulled Beef - is what we do. Same as the pot roast above, but cook at lower temp for longer. Just when ready you shred the beef. Fantastic.
edited to remove link as that suggested BBQ sauce
- just do as suggested and pull your meat if you fancy it 
edited to remove link as that suggested BBQ sauce
- just do as suggested and pull your meat if you fancy it Edited by FunkyGibbon on Saturday 28th November 17:38
There really is no need to sear a pot roast joint, the main idea is too infiltrate the joint with the cooking liquor so searing only really stops this from happening for a short period as the liquor generally seeps into the joint anyway ! Its a very debateable subject if searing actually does anything at all apart from caramelising the outer sides .
You can season the joint with salt/pepper and flour to aid thickening of the liquor, also add Celery , Shallots and Thyme to the pot , maybe a little Marjoram too .
When the joint has finished cooking and your ready to serve , quickly rest the joint in tin foil , heat the remaining liquor and add a few splashes of red wine and reduce by a third to make a super gravy .
You can season the joint with salt/pepper and flour to aid thickening of the liquor, also add Celery , Shallots and Thyme to the pot , maybe a little Marjoram too .
When the joint has finished cooking and your ready to serve , quickly rest the joint in tin foil , heat the remaining liquor and add a few splashes of red wine and reduce by a third to make a super gravy .
2.7kg (6lb) Beef Brisket, lean
285g (10oz) Coarse Salt
4 tbsp Soft Brown Sugar
2 tbsp Black Peppercorns, coarsely crushed
1 tbsp Coriander Seeds, coarsely crushed
10 Juniper Berries, crushed
1 tsp Saltpetre
1 Bay Leaf, crushed
½ tbsp Ground Mace
½ tbsp Ground Ginger
½ tbsp Whole Cloves, crushed
Place the beef in a ceramic or plastic container (metal would be unsuitable), rub half of the salt well into the beef.
Cover the container with clingfilm and refrigerate for 12 hours, turning once.
Remove the meat from the container, rinse and dry well with kitchen towels.
Mix all of the other together.
Rub the mixture into the beef, ensuring its whole area is covered.
Place the beef into the cleaned container.
Cover with clingfilm and refrigerate for 10 days.
Turn the beef every day.
After 10 days, remove from the refrigerator, rinse well.
Place into a saucepan containing simmering unsalted water.
Simmer gently for 3-3½ hours or until tender.
If serving hot, add vegetables (onions, carrot, swedes, turnips, etc.) for the final 35-40 minutes of cooking.
If serving cold. place the beef into a tight fitting container, cover with a plate (or similar), stand a heavy weight on top.
When cold place in the refrigerator overnight.
Serve with Tewksbury Mustard
285g (10oz) Coarse Salt
4 tbsp Soft Brown Sugar
2 tbsp Black Peppercorns, coarsely crushed
1 tbsp Coriander Seeds, coarsely crushed
10 Juniper Berries, crushed
1 tsp Saltpetre
1 Bay Leaf, crushed
½ tbsp Ground Mace
½ tbsp Ground Ginger
½ tbsp Whole Cloves, crushed
Place the beef in a ceramic or plastic container (metal would be unsuitable), rub half of the salt well into the beef.
Cover the container with clingfilm and refrigerate for 12 hours, turning once.
Remove the meat from the container, rinse and dry well with kitchen towels.
Mix all of the other together.
Rub the mixture into the beef, ensuring its whole area is covered.
Place the beef into the cleaned container.
Cover with clingfilm and refrigerate for 10 days.
Turn the beef every day.
After 10 days, remove from the refrigerator, rinse well.
Place into a saucepan containing simmering unsalted water.
Simmer gently for 3-3½ hours or until tender.
If serving hot, add vegetables (onions, carrot, swedes, turnips, etc.) for the final 35-40 minutes of cooking.
If serving cold. place the beef into a tight fitting container, cover with a plate (or similar), stand a heavy weight on top.
When cold place in the refrigerator overnight.
Serve with Tewksbury Mustard
Watch-Collector said:
There really is no need to sear a pot roast joint, the main idea is too infiltrate the joint with the cooking liquor so searing only really stops this from happening for a short period as the liquor generally seeps into the joint anyway ! Its a very debateable subject if searing actually does anything at all apart from caramelising the outer sides .
The reason I would sear is to achieve the malliard reaction for flavour. 'Sealing' meat is a crock of s
t. You do not create an impermeable skin on any meat by throwing it in a hot pan.You also don't caramelise meat unless you spoon sucrose on it before cooking. The browining that you see comes from naturally occuring reducing sugars in the cells of the meat similar to those that we have in our own bodies.
It makes me cringe when people think they are sealing in juice and flavour by searing meat.
Edited by Pferdestarke on Saturday 28th November 23:20
Pferdestarke said:
Watch-Collector said:
There really is no need to sear a pot roast joint, the main idea is too infiltrate the joint with the cooking liquor so searing only really stops this from happening for a short period as the liquor generally seeps into the joint anyway ! Its a very debateable subject if searing actually does anything at all apart from caramelising the outer sides .
The reason I would sear is to achieve the malliard reaction for flavour. 'Sealing' meat is a crock of st. You do not create an impermeable skin on any meat by throwing it in a hot pan.You also don't caramelise meat unless you spoon sucrose on it befire cooking. The browining that you see comes from naturally occuring reducing sugars in the cells of the meat similar to those that we have in our own bodies.
It makes me cringe when people think they are sealing in juice and flavour by searing meat.
Pferdestarke said:
It makes me cringe when people think they are sealing in juice and flavour by searing meat.
Most chefs believe this. They are taught it. But, don't cringe, just accept that the word (like many others) has a few different uses.There was a good Open Uni program on cooking with a male chef (Paul Merrit?) and a female scientist that explained the difference very well. Worth checking out, though the rather cheesy flirting will really make you cringe.
I bought a Silver-side joint from Co Op last night at they are on special half price. I was thinking about browning it then cutting into 1" slices then slow cooking. Last time I slow cooked a silver-side joint it was not as tender as I thought it would be. I'm not sure if its because I cooked the full joint and it was quite big.
Anyone else think pot roasts always seem to taste the same with a sweetish taste. I think it may be the carrots and may leave them out as I'm not that keen on the taste I seem to achieve from pot roasts.
Anyone else think pot roasts always seem to taste the same with a sweetish taste. I think it may be the carrots and may leave them out as I'm not that keen on the taste I seem to achieve from pot roasts.
Pferdestarke said:
Watch-Collector said:
There really is no need to sear a pot roast joint, the main idea is too infiltrate the joint with the cooking liquor so searing only really stops this from happening for a short period as the liquor generally seeps into the joint anyway ! Its a very debateable subject if searing actually does anything at all apart from caramelising the outer sides .
The reason I would sear is to achieve the malliard reaction for flavour. 'Sealing' meat is a crock of st. You do not create an impermeable skin on any meat by throwing it in a hot pan.You also don't caramelise meat unless you spoon sucrose on it before cooking. The browining that you see comes from naturally occuring reducing sugars in the cells of the meat similar to those that we have in our own bodies.
It makes me cringe when people think they are sealing in juice and flavour by searing meat.
Edited by Pferdestarke on Saturday 28th November 23:20
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