what can I do with Brisket?

pingua

Can I stick the spuds in there too ??
Or shall I roast some???

Decisions decisions..

pingua

dish not big enough so decision made.

pingua

Humbugs...

My casserole has given up the ghost. Putting the stock in and my toes were getting wet - it has a big crack in it. It was only 12 years old.

I have had to put it in a shallow oven dish and cover it with foil so time will tell.
I'm hungry now!!

Lyndsay_21

i always add a tin of tomatoes to mine to add a bit of extra veg and make a nice sauce.

i love brisket yummy will have to get some now.

pingua

So yummy.....
beef brisket yum yum yum......
can't wait to fill my tum..

Rah rah rah.

I really am on a different planet today - lack of sleep I say.

moanymoany

I do the pot roasting in wine/stock, at the end of the cooking time I take it out of the stock and put it in a tin - then back in the oven for half an hour to crisp up the outside.

Duck eggs will make good yorkshires - they are 2 hens eggs equivalent.

It is such a nice bit of beef, think I'll get one for the weekend.;)

kezz

Hi, Will a brisket of beef cook well in the slow cooker? Ive just put it in on high (8am), we will probably eat around five.
Do I have to cover it with stock? I thought it might be better if I just put a little water at the bottom.
I usually cook it this way in a pot in the oven but my oven is smoking so badly I cant use it untill its cleaned.
Thanks
Kerry

JHKE

I usually just put brisket on its own in the slow cooker, then about an hour before dishing up I add an oxo cube, cornflour and water to make the gravy (Yum, too yum when on a diet!)

lindadykes

I usually add some water, and if there is any left of evening before (a rare thing!) a splash of red wine. Some carrots cut into largeish chunks, some fresh thyme and a couple of onions quartered. When I'm ready to dish up, I let the meat rest, Keep the veg warm and put all the juices in a saucepan and thicken either with cornflour or if I've made yorkshire puds a bit of the yorkie mixture.

Generali

I'd make it with the normal stock ingredients - carrot, celery, onion, peppercorns, rosemary, bay, thyme, parsley. Maybe some dry red wine or Macceston (SP?) stout too. Enrich the sauce with a little butter at the end.