Beef Brisket help

zcrat41

Hello,
We have a freezer full of beef - I've worked my way through all the good stuff and have now been left with a LOT of brisket. I've tried slow roasting it and it just tasted so stringy. Does anyone have any tried and tested fab recipes they could recommend? I'd be very grateful!

Devongardener

Brisket needs to be slow cooked in stock, it’s not a roasting joint.  There are plenty of recipes around.  

My favourite method is to brown all over in a hot pan, transfer to the slow cooker, with beef stock, sautéed onions, carrots, Worcestershire sauce, tomato purée, some dried herbs and any leftover gravy I might have in the fridge.   When it’s tender, you can add thickening.

zcrat41

Thank you. I think I meant slow cooked rather than slow roasted. I've done it in a pot a few times with stock but it has so far always been stringy and watery!

Eldi_Dos

Brisket can sometimes taste dry if cooked a certain way, one way I have found to improve the gravy is put a couple of bits of Oxtail in the pot and cook long and slow, The resulting gravy is very tasty.

flaneurs_lobster

If you can find a source of preserving salt (the one with bad nitrates & nitrites) then producing salt beef is a tasty way to tenderise a brisket. Still needs a slow cook after pickling.

EDIT : where I get mine, the price has doubled in the last 2 years unfortunately.

https://www.weschenfelder.co.uk/charcuterie-salami-bacon-curing/salt-beef-cure/salt-beef-cure.html

This recipe for slow cooker chilli con carne using brisket is another I use often, freezes well too.

https://www.bbc.co.uk/food/recipes/slow_cooker_chilli_con_13029

Brie

I use it to make tafelspitz - which to me is a pot roast.  So brown, then slow cooked in a LOT of broth and with a lot of vegetables bunged in.  (roots are good - onions, carrots, turnip).  Add some potatoes late in the cooking so they cook through as well.  When you're ready to eat slice the beef reasonably thinly and serve with the veg on the side and the broth to pour over.  To make it proper tafelspitz you should have some horseradish mixed with apply sauce as a condiment.  

PipneyJane

Brisket is a stewing meat.  Ideal for slow cooking. The recipe @Brie just shared, sounds delicious.

I’m sorry to say I don’t have a specific recipe to hand, but I’d try cubing the brisket before cooking.  That may stop it being so stringy.  (I have the memory of a lovely Beef-and-Beer Pie that a friend’s mum used to make with cubed brisket.)

HTH

- Pip

Gem-gem

This is a recipe that I have made lots of time. DH and I really enjoy it. I also use some of the sauce / beef as a pizza topping / pizza base sauce. Great with salad / coleslaw or in a baguette.

Slow Cooker Beef Brisket with BBQ Sauce by RecipeTin Eats https/www.recipetineats.com/slow-cooker-beef-brisket-with-bbq-sauce/

Best to cook it in a slower cooker in advance and then finish off in the oven only what you need for that meal. 

Keithy13

You could also try Sous Vide, excellent for tougher cuts of meat. You would need a largeish container, zipseal bag and a Sous Vide machine 

JIL

PipneyJane said:

Brisket is a stewing meat.  Ideal for slow cooking. The recipe @Brie just shared, sounds delicious.

I’m sorry to say I don’t have a specific recipe to hand, but I’d try cubing the brisket before cooking.  That may stop it being so stringy.  (I have the memory of a lovely Beef-and-Beer Pie that a friend’s mum used to make with cubed brisket.)

HTH

- Pip

I would be doing the beef as per @brie. Sounds just right for brisket.

 I often pop the whole brisket in the slow cooker and after a couple of hours I take it out and cube it.  Keeps the mess to a minimum and it's easier and firmer to cut. Then back in the slow cooker to finish.
I often use brisket to make steak pies this way.
Whole beef chunks also make a really good chunky chilli con carne.

The other suggestion I would have, would be to cool the whole joint and wrap in foil and in the fridge overnight. That way it can be sliced and served and not pulled and string.

My top tip for any beef stew is a heaped teaspoon of marmite (or Aldi equivalent)

Brie

And I should have added re the tafelspitz.....that there's generally lots of broth, some veg and some chunks of beef left.  And that's great for soup.  The broth and all the veg get zizzed smooth, chop whatever beef is left and add, maybe throw in a handful of lentils or other beans.   Chunk of buttered bread on the side.....

OH always complains that I've made soup and then wonders why there's not enough for thirds.