Pot Roast Beef - Beef Brisket
Discussion
Hello All! Following a highly successful duck session, I decided to ask for cooking advice on Pistonheads once again!
Today I picked up a bargain beef brisket in Waitrose (£8 down to £1.91 - get in there at 7pm for the bargains). I'm going to try a pot roast, but have never done this before. Good idea?
At the moment I'm thinking something along the lines of braising the joint, then popping in a 'pot' (le Cruset type thing) with some red wine, stock, onions, chopped potatos, carrots and garlic.
I'll then cook for around 3 hours. Anything i've missed?!
Today I picked up a bargain beef brisket in Waitrose (£8 down to £1.91 - get in there at 7pm for the bargains). I'm going to try a pot roast, but have never done this before. Good idea?
At the moment I'm thinking something along the lines of braising the joint, then popping in a 'pot' (le Cruset type thing) with some red wine, stock, onions, chopped potatos, carrots and garlic.
I'll then cook for around 3 hours. Anything i've missed?!
SMOKE IT! 225'f for about 90mins/lb.
Failing that, it depends on the weight of the thing.
I would braise it, certainly. 3 hours sounds a bit short, to be honest, though perhaps its a small piece. The briskets I braise go for 8 hours+. You want to slowly raise the internal temp of brisket to 190f. Set your oven for 140'c. That should be low enough. Leave it all day. Don't peek. Ever. Chuck it in your crock pot, with a little beef stock (not much, .5cm at the bottom will do it), a load of pepper, a glug of wine, and some chopped onion. Lid on, very low oven. Chuck your veggies in 1/2 way through. It's done when you stick a fork in and it twists and separates the meat easily.
Not an expert if it isn't smoked, however, but I do know that I smoke my briskets at 225'f, with a whole world of cherry and hickory wood. I don't touch it until my remote thermo starts chiming at 190f. I then thinly slice, and serve with spicy bbq sauce on the side. Tis the BBQ food of the gods.
Failing that, it depends on the weight of the thing.
I would braise it, certainly. 3 hours sounds a bit short, to be honest, though perhaps its a small piece. The briskets I braise go for 8 hours+. You want to slowly raise the internal temp of brisket to 190f. Set your oven for 140'c. That should be low enough. Leave it all day. Don't peek. Ever. Chuck it in your crock pot, with a little beef stock (not much, .5cm at the bottom will do it), a load of pepper, a glug of wine, and some chopped onion. Lid on, very low oven. Chuck your veggies in 1/2 way through. It's done when you stick a fork in and it twists and separates the meat easily.
Not an expert if it isn't smoked, however, but I do know that I smoke my briskets at 225'f, with a whole world of cherry and hickory wood. I don't touch it until my remote thermo starts chiming at 190f. I then thinly slice, and serve with spicy bbq sauce on the side. Tis the BBQ food of the gods.
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