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

chris_n_tj

We had slow cooked Brisket last week. Boy was it tender and yummy. I just add onions and carrots to mine and let the slow cooker do the rest.
Enjoy x

mrs_sparrow

Sorry to sound like an idiot - I have some beef stock cubes, do I just cook it in that?

I've always cooked everything on 'high' for about 6-7 hours. Am I doing this wrong? I've never had a problem with the food but I see some people cook everything on low.

kittycat204

if you want something different to make, it was nice when I made corned beef with a brisket. (not the kind you get in a tin)
http://www.food.com/recipe/corned-beef-brisket-from-scratch-115220

bearcub

We always roast brisket, as I love the flavour but can't stand stewed/casseroled beef or lamb. We cook it as gas mark 3, and a piece of brisket for the two of us for two-three meals we'd cook for around 4 hours. It'll come out really tender, and you can roast potatoes in the juices. Really, really tasty.

mrs_sparrow

Thanks for the ideas, if anyone else is interested it's £5 a kilo in Tesco at the moment.

meritaten

yes just slow cook it with onions/carrots - slow cooked brisket is gorgeous! and I dont have a slow cooker - I just bung it in very low heat for hours.

art_for_arts_sake

Can't help but think of Wolowitz's mum in Big Bang Theory whenever brisket's mentioned.:) http://www.youtube.com/watch?v=lDuEa27Qio0

seraphina

It works really well in chillies, if you don't mind cooking them long and slow.

Butterfly_Brain

I love brisket, I don't use my slow cooker because the temperature is too high even on low, I really must buy a new one. I put mine in a lidded enamel roaster with 1inch of water, put it in the oven at 220c for 25 minutes, then turn it down to 150c for about three or four hours depending on the size of the joint, lovely melt in the mouth meat

Kevie192

Hi all,

Sat here and read through all the threads I can find about this but I can't seem to answer my question...

Bought a 700g joint of brisket for lunch tomorrow. I am intending on doing the following...

Put large chunks of carrot an onion in the slow cooker, sear the beef in a hot pan and put on top. Put a glass of red wine in the pan to deglaze and pour over the beef then add a little water.

I'd like to put it in tonight and leave on low till the morning, remove, cool and then put in the fridge to firm up so I can slice it. Make gravy with SC juice and put some slices of beef with a little gravy in the oven to heat before eating...

So, does that sound right? It's mainly the cooking time I'm not sure of?

Thanks,

Kevin