Brisket

[guillemot]

Got a nice piece of brisket I picked up last weekend. Got either slow cooker or oven options, just thought I'd ask for some recipe suggestions. Might have to be the O/H actually implementing the recipe but he'll manage as long as I leave him instructions.

[Pferdestarke]

I'd do a salt and pepper rub and then set the oven at 120c. Add to a high sided tin and roast uncovered for about 3 hours. This'll give a decent crust. At that stage cover the tin with foil and cook until internal 97c. Pull it. Rest it for an hour.

[guillemot]

Sounds good - we'll give it a go, thank you!

[piecost76]

Pferdestarke said:

I'd do a salt and pepper rub and then set the oven at 120c. Add to a high sided tin and roast uncovered for about 3 hours. This'll give a decent crust. At that stage cover the tin with foil and cook until internal 97c . Pull it. Rest it for an hour.

97c - Are you sure???

Sounds very high but then again, I have almost consistently failed with Brisket!

[MyM2006]

I usually do mine in smoker to about 90C so still pretty high, has to be over 80 something (cat remember exact figure) to break down the fibres.

[C0ffin D0dger]

Brisket is not a cut of beef to be served medium rare as it would be rather tough so yes the temperatures above are fine. Slow and low is the key thing.

[maxxy5]

Low and slow with some veg and stock/wine is nice if you can be bothered.

I want to try doing it in foil as this recipe suggests, sounds good and very easy - http://www.gfw.co.uk/recipe-details.cfm?ArticleID=...

[Hoover.]

Brine it with pickling spice, and bay leaf for 1-2 weeks, rinse it thourghly and then chuck it the pressure cooker with an onion, 5 cloves and a carrot and make salt beef

[Pferdestarke]

When I say pull it I mean out of the oven. Don't pull it like pork. Slice it like brisket.

[Joey Ramone]

Slow cooker for 9-10 hrs on low. Cooks in its own juice.

Take out, cut into thick chunks, layer over Yorkshire puddings and slather in gravy (made from the juice, obviously)

[Patrick Bateman]

Pferdestarke said:

I'd do a salt and pepper rub and then set the oven at 120c. Add to a high sided tin and roast uncovered for about 3 hours. This'll give a decent crust. At that stage cover the tin with foil and cook until internal 97c. Pull it. Rest it for an hour.

Dad gave me half of the brisket joint he had, never cooked it before so I'm giving this a go tonight. Only difference being some smoked paprika too.

Will report back.

[Patrick Bateman]

It was actually one of the first ones that appeared when searching for 'brisket'.

I know the poster with this advice knows his stuff so no pressure...

[Tony Angelino]

We roast ours in a pan 3/4 covered in water with onion, carrot etc. We then leave it overnight in the water/stock and have it cold the next day.

[guillemot]

I’d forgotten about this thread. Oddly, we’ve had brisket today. Salt and pepper rub, start it briefly at hot oven then straight down to 150 (my oven is a bit lower than it suggests!) and covered in foil with some cider and aromats in the bottom of the roasting tray. Leave it alone for about 3 hours and it came out pretty nicely. Not my favourite method for it (that’s in the Weber with a low and slow snake charcoal method) but it was delicious all the same.

[RC1807]

American mate of mine turned a massive piece of brisketinto pastrami recently.
It was amazing, especially on his freshly baked rye bread serve with pickles!

[Melman Giraffe]

RC1807 said:

American mate of mine turned a massive piece of brisketinto pastrami recently.
It was amazing, especially on his freshly baked rye bread serve with pickles!

Now we are talking - YUMMY!!!!!!!

[Murph7355]

Cooked a load (I think 6kg, then halved) over Christmas.

One lot I followed (ish) a Texan bbq recipe I found on the web...but went wild with some left over rubs/spices we had in the cupboard. And slow cooked it for 10hrs.

The other lot I cut up some onions, poured in a bottle of JD bbq marinade (as it was in the cupboard) and some beef stock and let it cook a similar amount of time.

Both were fantastic - first lot on breadcakes with pickles and onions...second lot in various guises. One favourite being in a stir fry (gravy and all).

Been tempted to buy a couple more joints, but this lot wasn't exactly "cheap".

[spikeyhead]

I like it in Sri Lankan Smore, Think pot roast curry

[Ritchie335is]

spikeyhead said:

I like it in Sri Lankan Smore, Think pot roast curry

Just looked that up, sounds good.
Do you pre-roast the brisket or cut it up and chuck it in raw?
I wondered if it might be a bit tough doing it from raw.

[Wadeski]

Roast on a rack uncovered with a crust made of BBQ spice rub, brown sugar and mustard, with some Sailor Jerry spiced rum and apple juice in the bottom of the tin for moisture.

Then tent and finish until cooked through.