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

redruby

davetaylor wrote: »

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?

Dave this will be fine on a low, I always put cold water with mine

davetaylor

Thanks for all the tips.

I actually have a pint of home made frozen stock in my freezer, I'm thinking of adding that frozen to it as it means I wont worry about leaving it cooking for so long, what do you think?

Also, the only onions I have are red onions, will that be an issue or should I pop out to the shop?

Dave

redruby

What kind of stock is it ? red onion will be ok, and I really would not worry about leaving it too long, I do it all the time, if you are really worried you can get one of those timer switches for next time, but it will be fine honest

davetaylor

It was a stock made from chicken bones and loads of veg scraps...

Do you think I should give it a miss and just use water?

redruby

Yes I think you should just use water, the stock might be too chickiney

davetaylor

Ok, I will. The reason you have never heard of a breast of brisket is because I made it up somehow. I have just rechecked the joint and it is just "Brisket of Beef" Doh!

OK, here is my plan, going to put some chopped onion, carrot an celery into slow cooker. rub the beef in garlic and add that. Then chuck in about a pint of water, then go to work!

Will that be ok?

redruby

it will be fab, :T :T is it for tomorrow ? let me know how it goes

davetaylor

Yes, it's for tomorrow (if I get up in time) so will let you know how I get on. Thanks for your help....

davetaylor

One last stupid question. I'm assuming that the scooped out veg will be fine to eat along with the beef?

mandy_moo_1

well i'd eat them but then i don't like to waste anything :rotfl: they'll probably just be really soft by the time you get round to eating it thats all