What would you do with Beef Brisket in a slow cooker?

Penelope_Penguin

I don;t use a SC, but I make a lot of slow cooked dishes in my Rayburn

ukmonkey wrote: »

So, I've got a joint of rolled brisket in the freezer that I'm wanting to slow cook, thinking of sticking some ale in there to cook it with, and I've got a few questions:

Must I put anything else in the SC aside from the meat? Thinking of having it as like a sunday roast then dicing the left overs up for a few pies for the freezer. I'd add roughly chopped onion, carrot, clery, fresh herbs, seasoning

What ale should I use?? Your choice of bitter - I used Speckled Hen last time :beer:

Ho long would it need and at what setting? My smaller SC which this'll probably fit in has low, high or auto. My large one has Hi, Lo, keep warm. Mine have about 3 hours at gas 2 - no idea what the SC conversion is

As this has fallen from the front page of OS, I'll add it to the existing thread.

Penny. x

[Deleted User]

Hi,
having defrosted my fridge freezer this week I discovered a piece of brisket in there, and am going to take it out and slow cook it overnight .My sis-in-law is coming tomorrow for lunch and I thought this will do nicely with lots of left overs.I shall cook it on a bed of celery,leeks,carrots and maybe some lazygarlic smeared over it.I was wondering whether a dollop of white wine would be o.k. as I do have some Chardonnay still in a bottle in the fridge, and she has said she will be coming by train tomorrow insted of driving.I was going to use it with chicken, but decided that I really fancy some brisket.I haven't any red wine at all in the house.Do you think it would taste better with red ? or white as I could go to Aldi's on the way to college this afternoon and buy a small bottle.Basically trying to use up what I have, rather than buy in anymore so near to Christmas
JackieO

Introuble28

Hello All!

I had a question and I was hoping someone could advise.

I made a roast with a piece of beef brisket and is didnt taste good at all. Just chewy and fatty *YUK*

I now have a slow cooker and was wondering if I cooked the beef in there, would it come out nicer?

Thanks all! xx

overlykeensaver

yes - Brisket will be lovely if you slow cook it - definitely a cut of meat to slow cook!

rachbc

yep a good 8 hours for brisket - its def not a roasting joint. Smitten Kitchen and The Pioneer Woman both have brisket recipes I am itching to try

penguin26

Brisket is a joint that needs slow cooking.

A good recipe to try is Jamie Oliver's chili recipe which uses brisket (I think it's called Texas Chili Brisket- it tastes lovely!!)

HTH:j

CCP

I've always hated brisket as a cut of meat, but that's probably because, when I was a kid, it was (and I think still is) my dad's favourite roasting joint - he likes his roast beef well done, too, so it came out dry and chewy and (to me, anyway) totally inedible. _pale_ I remember many Sunday lunchtimes spent miserably chewing roast beef that was like shoe leather - I was an adult before I realised roast beef didn't have to be dry and nasty, and could actually be very tasty.

Sorry, that's a bit OT - I actually posted to ask if anyone could point me in the direction of a slow cooked brisket recipe that's tried and tested - I must prove to myself that brisket can be good if it's cooked properly.

Blast - penguin26 posted a suggestion while I was typing. :mad: Ignore previous question - thanks, penguin, I'll give that a try.

MRSMCAWBER

ok -I will be the odd one out :pI only ever roast Brisket and its stunning

I wrap it up tightly in foil and put it in a pre-heated oven on full belt for about 30 mins and then drop the temp as low as possible and leave for about 3-4 hrs (you may need longer depending on the size) -until a Knife will stick in without resistance (then leave wraped up to cool)
All I do is open the foil every so often and drain the liquid into a jug for gravy...
Its best done the day before you want it as when its hot it is so tender it just collapses if you slice it -but once cold you can slice thinly -wrap in foil and pop back in the oven to warm through -then it will become really tender again -Hubby reckons you can cut it with a spoon handle :rotfl:

Kadeeae

Brisket is one of my favs in the SC

When we'll be eating our main meal mid-day, I put it in the SC just before bed (about 11pm) season it and leave it on low until we're ready to eat - about noon the next day. I never add any water when using brisket, but some do.

HTH

Kadeeae

MRSMCAWBER wrote: »

ok -I will be the odd one out :pI only ever roast Brisket and its stunning

Have never roasted it, but will give it a try w/your method