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

ethansmum

Okay heres the thing, I was going to have my Mum and Dad over for lunch. So I went to Morrisions and got a top side but I've never cooked one before! My mum said in passing- ' oh you do know that'll take atleast 4 hours to cook' and then I started to panic!

davetaylor

I've noticed reading this thread that the amount of liquid people adds varies a lot. For example, some are saying add stock up to two thirds of the joint and others are saying just chuck half a cup full to cover the bottom of slow cooker. What is the general opinion about this?

Dave

ethansmum

I just use a cup full or so, never much more than that because any veggies I add usually release more water.

davetaylor

Hi, I have a breast of brisket I got cheap from Morrisons.

Can someone please advise me the best way to cook it to perfection in my slooker. I am looking for it to be melt in the mouth juicy! In particular, how much liquid should I cook it in?

Ta,


Dave

redruby

hi Dave,

never heard of breast of brisket, do you mean just brisket ? if so its delicious in the sc, i put it in with a couple of chopped carrots and a quartered onion, i put the water about a 1/3 of the way up the meat, and once meat is cooked, i fish out the carrot and onion, and make my gravy with the liquid, delish

hth

sue

davetaylor

Hi Sue,

I'm sure it is just brisket, yes. It does have a layer of fat covering half of it. Should I try and cut this off before putting it in the Slow Cooker? Also, do you brown you meat in a pan before cooking or just put it straight into the SC.

Finally, how exactly do I make gravy with the liquid?

Thanks for your help!

Dave

redruby

Hi Dave,

Sounds like Brisket, no leave the fat on, improves the flavour, I don't brown the meat, but some do, re the gravy, I cheat and just stir in some gravy granules , this joint really does benefit from long slow cooking, so the longer the better really, you can also cook it in a casserole dish in a very low oven.

Enjoy, and let me know how it goes

sue

davetaylor

Would from 7.30am till 6pm be too long? My slow cooker does not get that hot on low.
Also, I could maybe add cold water too it so that I can leave it for that long?

morwenna

Personally, I would brown it - but that is my Mother's stern recommendation! Definately leave the fat on and leave in the SC as long as you can - it may not "carve" but it will taste lovely, especially with Redruby's suggested additions. You may want to skim any fat off the liquid before making the gravy and could I suggest some dried thyme & ground coriander or even mixed herbs in the SC at the start?

Pink.

Hi Dave,

I'd leave the fat on. I always brown the meat because I think it improves the flavour and the look of the dish but many people who post on here don't.

As redruby has said brisket is best cooked long and at a low temperature so it's ideal for the slow cooker. There's an earlier thread that should help so I'll add your thread to it to keep all the suggestions together.

Don't add too much liquid as it doesn't evaporate in the slow cooker as it does in other cooking methods. The meat and veg will flavour the liquid and then you will need to thicken it to make a gravy by using cornflour mixed with cold water or a buerre manie

This thread may help too:

what can I do with Brisket?

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