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

Laurajo_2

Glad it turned out ok!

I always do it in a stock melt with water. It does help keep it moist....I love brisket as although it's one of the 'cheaper' cuts, it's got a lot of flavour, however I do find it can be tough/chewy if not slow cooked.

Xx

zippychick

Ive merged this with an older Brisket SC thread

Zip

exartemarte

I'd just like to say how extremely useful this sort of extended discussion is. I got here, unsurprisingly, because I was wondering about slow cooking brisket. Recipes aren't hard to find, but they're often not quite what you want and rarely offer much by way of explanation. Here there are recipes, opinions, discussions, suggestions and reports on people's experiences and I feel well enough informed to tackle the job with a measure of confidence. Thank you!

(Of course it helps if, like me, you are retired and have the time to read through 140-odd posts!)

Living_proof

The best recipe I used was the first one and I think it was a kosher one. It had mustard and brown sugar and other bits and pieces rubbed into the joint and then slow cooked for eight or nine hours. It was delicious but I didn't bookmark the recipe or write it down. Maybe someone here has a similar one?

susan6780

i think I use a J'Oliver recipe, where I sear the meat in a frying pan so its brown on all sides, then I set it aside while I brown a couple of onions and a few garlic cloves.


I put the onions and garlic in a casserole dish, or I would use the slow cooker.
I put the meat on top of that and cover it with rosemary and smashed garlic cloves
I put a splash of water in the bottom of the dish/sc and cover the meat with greaseproof paper/baking parchment
I seal the dish/sc with tin foil and throw it in the oven for 4-5 hours on 160 degrees/gas mark 4?
there is always a sticky gravy and caramelised onions at the bottom of the dish when I get the meat out and I liquidise this and add it to my gravy.


Hubby loves this, its always soft and I use the biggest piece of brisket I can afford, the leftovers are great in stroganoff or "Chinese" or chilli