what can I do with Brisket?

tandraig

very slowly is the short answer. brisket is nice - full of flavour- but it needs to be cooked at a lower temp than say silverside or topside.
If i do brisket - I dont cook beef often - i like to wrap it in double layer of foil then cook on gas 4 for at least twenty minutes per pound wieght (not money - my daughter got confused on that one and overcooked her beef) take the foil off at end of cooking time and insert sharp knife and see if juices run as you like the joint cooked. if undercooked or feels 'tough' would reduce oven heat and give it another ten or fifteen mins without the foil.
I am sure other posters will have other methods though - will be interested to see how they do brisket!

geordie_joe

I have a slow cooker, the only time it ever gets used is for brisket, bacon and gammon joints. Brisket is divine done in a slow cooker.

slm6002

i would second the slow cooker and cook in there all day. Turns out really tender. It just falls apart - yum

tandraig

after reading the last two posts! might invest in slow cooker! just highlights that slow cooking at low oven temp is best way to treat brisket hun.

twiglet98

I've had my slow cooker for 10 days and the best result so far was last night's beef brisket. I put it on a bed of quartered onions and potatoes, carrots and mushrooms, added a couple of oxo cubes, tomato puree and worcester sauce, and a little boiling water, and cooked it on the low setting for 11 hours. The gravy needed thickening with a little cornflour half an hour before serving. The meat was so tender, really melt-in-the-mouth.

I should have seasoned it a lot more, and could have browned it in a pan first, but I don't think that was essential.

In the oven I'd do it in a lidded casserole dish, still on a bed of onions and carrots, on quite low for 3 or 4 hours depending on the size. I'd rather use the slow cooker all day than have the electric oven on for that long at peak rate, though.

ets I got the 6.5 litre Crockpot from Argos

Woofles

Yes long and slow for me too, I always cook my joints on a slighter lower temperature and for longer. I use a covered roasting tin and whip the lid off for the last 30 mins or so.

Tell you what though, my meat doesn't seem half as tough since I invested in a half decent carving knife.

rhiwfield

I love brisket slow cooked. Brown the outside of the brisket in hot fat and place in a covered casserole dish. Add a can of beer (bitter, not stout or lager). Add an onion halved, mustard powder and 2 bay leaves. Cook until tender (90-120 mins) on 170C. Rest and use liquid to make wonderful gravy. Enjoy!

jessie15

I did a joint of brisket on Sunday in my pressure cooker and it was gorgeous and very tender. Allow 20 mins per pound, mine took 70 mins! I would never go back to roasting for hours in oven.

ubamother

I braise mine - usually have it for sunday lunch so it's left to its own devices for the morning. I have an old oval roaster and the lid fits really well so it works for me - I put celery, onion, garlic, bay leaves in the bottom, pop the joint on top - pour over boiling stock if i have it in the freezer, or just boiling water with some mustard and tomato paste (or whatever I fancy and have in the cupboard). Season well. I put in a hot oven that I then turn down after 5 mins to low and ignore. I never sear the meat beforehand with brisket, though I'm sure some do. When it's ready its lovely, tender and juice, with its own gravy. I'm with jessie15 on the pressure cooker too, if I'm not going to be out.

ALWAYS_POOR

Woofles wrote: »

Tell you what though, my meat doesn't seem half as tough since I invested in a half decent carving knife.

I agree. Also, since I bought a decent set of knives, my sandwiches look much neater too, lol! :rotfl:

I think I'll give brisket a try in a slow cooker, never had it before. (Haven't used the slow cooker much either.)