beef brisket ideas

[chilistrucker]

so i got a big lump of brisket whilst at the market last night.
i've cut it up, and the main joint i'm going to try in the slow cooker on sunday, with a recipe i've stolen from the slow cooker thread
the other half i've cubed, and there is enough for 2 more good dinners.
i'm thinking curry for 1, but am stumped as to what would be best for the remainder of the meat.
any ideas folks? remember, i'm a total novice.even the roast potatoes that i'm going to do on sunday will be a first attempt, that doesn't involve aunt bessie.

[Vieste]

http://www.cookitsimply.com/category-0020-0j55.htm...

Thai curry on that site.

[Fishtigua]

This is the most simple roastie recipe.

http://britishfood.about.com/od/recipeindex/r/roas...

Before roasting sprinkle with dried mixed herbs and pepper or paprika.

Maris Piper tatties and goose fat is the best combo.

[IanMorewood]

chilli con carne with the remaining beef

[spikeyhead]

Beef smore

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

[fatpasty]

IanMorewood said:

chilli con carne with the remaining beef

Chilli works really well with brisket.

[chilistrucker]

thanks all, will check out the thai curry later and chilli sounds good to
been shopping, got my maris pipers ready for tomorrow and semolina and paprika, and a nice bottle of red, (i hope) to cook the brisket joint in
nipped to a decent local butcher i've found to get some butchers string to tie the joint with tomorrow, and also came away with the lambs breast i was after, and 2 huge scotch sirlon steaks, that i'm going to do in abit for me and the mrs, with onions, mushrooms and home made chips and some fancy bread.

[evilmunkey]

for me one of the best ways for a nice brisket other than smoking and b.b.qing is to roast it long and slow , first hour or 2 at 100 degrees then down to 80 degrees for about 8 hours. i like to dry rub first in a mix of paprika, cayenne mixed herbs and black pepper. its just mmmmmmmm... also for anyone wanting a change from brisket try a short rib joint from a good butcher. its cheap tasty and in my opinion better than brisket as you get the flavour from the short rib bones helping out. reminds me , still got some in the freezer... thats tommorow sorted then

[vladcjelli]

On a similar vein, have got about a dozen people round for Sunday dinner tomorrow (argh! never cooked for so many in one go) and have bought a lump of forerib from the butcher.

What sort of time do you reckon it should be in the oven for? Similar to brisket (slow, and low-ish) or a bit hotter?

Complicated by dint of not noting the bought weight (no handy labels from small butcher), and it being too heavy for my piddly little salter kitchen scales with their 2kg limit. Might have to get one of the kids to hold it on the bathroom scales to get an idea.

[PandaEyes]

Big chunks of brisket slow cooked in ale and beef stock and then made in to a pie (pastry top and bottom please)

YUM

[Wadeski]

Try slow cooked chunks of brisket in stock, rice wine, dark soy sauce, BIG chunks of ginger (Skin on) with five spice powder, a star anise and lots of whole dried chillies.

cook it slowwwwwwww.....

[Hoover.]

slowly in oven with Brains Stout or Guiness and prune juice and onions

[LaurasOtherHalf]

Just noticed this thread & we had our "Tuesday roast" as we were out Sunday.

Brisket of beef in slow cooker
Flash off one of those little supermarket bottles of wine in a pan to get rid of the alcohol

Finely chop an onion & two cloves of garlic

Add two oxo beef & one veg oxo to 600ml of boiling water

Chuck the lot over your brisket in the slow cooker

Do the usual times (say 7 hrs?) & serve with your Sunday best. It is worth letting the the meat rest but best of luck carving, it's as easy picking it apart with a couple of forks.

Obv use the stock from the slow cooker to make your gravy, just strain it off through a seive. Melt a good knob of butter & add a generous tablespoon of flour over heat, keep adding little amounts of stock until you get a nice thick gravy (a whisk works best).

You'll end up with more gravy than you need so you can put the rest of the stock in a Tupperware in the freezer for bangers & mash at some future point or something.

[chilistrucker]

Thanks all for the suggestions, some cracking things for me to try, think I'll try the thai curry and cubes with ginger etc!
Damn, I seriously messed up with the gravy, it came out lovely, and had loads over that sent to waste
Didn't even think of freezing it
Told you I was new!
On the plus side, I'm at Smithfield again tonight and have brisket and horseradish rolls for supper