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

mandy_moo_1

no offense taken!

i don't like curries so i can't comment on the sultanas in it...i didn't know people put them in! i just trying to get my head round how to change my avatar thats why i keep disappearing!

wayne

hi,i have a piece of brisket that i want to do in our sc over night.when a put the water in do i have to put enough in to cover the joint or just a small amount(say half way up the joint)?also could i use wine instead of water or half and half?have done curries,stews and pork chops in sc before but never a full joint.all advice welcome.:D

Butterfly_Brain

Just cover the joint with liquid - but remember that liquid does not evaporate in a slow cooker so you would need to thicken the juices when the joint comes out.
Red wine is brilliant with brisket or half wine and half wine is just as good if the cook wants a glass or two.
My family love brisket done in cola which is another option but don't use cheap cola because it has a lot more colouring than pepsi or coca cola.
HTH

edina

I do mine differently
I sear the beef on all sides as the slow pot heats up, then I just add joint, nothing in with it. In the morning, you will have plently of juice to make a lovely gravy. The meat is so tender :j

Penelope_Penguin

I don't use a SC, but I slow cook brisket in my Rayburn I coarsely chop lots of veg, put the brisket on top, add some water, cover and cook slowly for hours.

There's an exisitng thread here; I'll merge this later to keep recipes together.

Penny. x

becky2812

I found that if you cover the meat in water, with the extra juices that come out of it, it can sometimes over flow with liquid, i do have a small-ish sc though and usually it's a big piece of meat. i only ever put a cup full of water in, a splash of wine, an onion cut in quarters, and a carott chopped into chunks!

Kadeeae

I also sometimes sear all over, but not always. I've never, ever add more than about a cup of liquid and dark ale or stout if we've got some.

Usually put a few root veg on the bottom too . . .

ukmonkey

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.

What ale should I use??

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.

TIA. :beer:

SimonJB

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.

What ale should I use??

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.

TIA. :beer:

8 hrs low if defrosted first should be enough in the smaller SC.

Best ale you have or get a bottle as an excuse.

Add a diced onion for flavour if you like, I don't think it's worth adding any other veg unless pot roasting as a one pot meal.

missychrissy

I like the idea of free cooking. I never just put a joint in on it's own when I can cook lots of veg with it for free alongside the meat. This can be used together with the meat or as soup for later use.