brisket

madlyn

went to one of these american smokehouse restaurants last week and the brisket was delicious.
so while i was out shopping earlier i brought as piece just under a kilo, but i'm struggleing to find a recepie to slow cook it.
Any suggestions?

Ballymackeonan

You should be able to find lots of recipes for pot roast, both standard and for a slow cooker. That's the way I usually cook brisket!

t14cy_t

Beautiful under rated joint. I put in slow cooked with a little water, gorgeous. Long and lows the way to cook it. X

jackyann

Very slow, but it is best if you also caramelise it a bit. My favourite ways:

1. sear in butter, with some garlic and plenty of salt & pepper. Pour peas all around (cheapest is fine) and let them come up to heat. Now, you tip all into the slow cooker, or put into a very low oven for hours & hours.

2. this is best in a slow oven, but can take medium for a bit, and as it also takes hours, I suggest doing when you are cooking other things. Use a cast iron pan if you have one, and also butter or dripping. Sear the meat, and add some sliced onions and some tomatoes - this is really best with fresh tomatoes, but you can use squidgy ones, and cheapest seem to work fine. No liquid, just let cook in its on juices. I have done this in a slow cooker, and finished off in the oven, but it really is best done the whole time in a cast iron pan - and I am sure this is the method those diners use. I just eat as is, with plenty of bread, or jacket potato.

Both of these were frequent winter Sunday dinners when I was feeding teenagers . Any left overs can be shredded and eaten with pasta, or added to a bean-and-veg chilli.

curiousralphy

http://allrecipes.com/search/results/?wt=brisket&sort=p

thought you might find this useful - american style brisket recipes with reviews.

honeythewitch

I either throw mine in the slowcooker, or steam it.

trolleyrun

Onion quartered and into SC. Brisket on top. Then pour in a mix of rich beef stock pot and water (only about a ramekin full), Worcestershire sauce and plenty of brown sugar + a couple of bay leaves. Low and slow, as already mentioned

purpleybat

I tend to use brisket now for anything that I used to use ready diced stewing beef for. I find it doesn't have any nasty gristly bits and as the flavour seems stronger I find that I don't have to use as much of it.
I particularly like using it for chilli con carne.