disintegrating brisket?!.....

bumpybecky

I did brisket in the slow cooker today 1.2kg on high for almost an hour then low for 7 hours. I'd put in some stock to start with, but about half way through thought it was probably too wet, so took out virtually all of it.

it was very tender, but completly fell apart when I tried to carve / slice it we ended up with hunks and bits of meat, not proper slices

so can anyone tell me where I went wrong? too much liquid? not enough? cooked for too long?!

and while I'm here asking questions - what do I do with the leftovers? I was going to reheat the sliced meat, but it's just flaked up bits of beef yummy, but not very pretty to look at!


thanks all

julesgr

I'd say cooked for too long.

I usually do my brisket for 4-5 hours on low i use about a glass of wine and sit the brisket on chopped carrots and onions. I do however seal the brisket in a fying pan first.

whatatwit

How soon after taking it out of the slow cooker did you try and slice it.

Sometimes, meat needs to rest, wrapped in foil to keep hot and left for 15 minutes or so. It seems to absorb the moisture back in and carve easier.

bumpybecky

I'd let it rest for about 10 minutes, but not covered with anything (in middle of installing a new kitchen and couldn't find the foil!).

Might try again then and cook for less time, and find the foil before I start :rolleyes:

MRSMCAWBER

Hi there bumpybecky

I used to wrap my brisket up in foil whack it in the oven on high for about 1 hour to brown..then drop the heat right down and leave it for hours...opening occasionally to drain off any liquid -for gravy etc...
I always cook it the day before because it does have a tendancy to drop to bits.... slice it when it is cold as it firms up then put the slices with a bit of the liquid in a dish, covered in foil and put back in oven when dinner is nearly ready...

With what you have left, why not throw carrots, onions and any other veg in..then just thicken up when they are cooked and either have as a stew or use in a pie....i always do this... makes a whole new meal...
even in lumps brisket is still the tastiest joint though

auntymabel

I haven't cooked this for a while but I used to take it out of the saucepan and put in into a small saucepan - the tighter the fit the better - put a plate on top and a weight - e.g. a couple of tins of beans - on top and leave it overnight. It cuts nicely even if it's cooked too long. Yum Yum!