what can I do with Brisket?

LJM

def slow cooker i pop mine in all day

Woofles

jessie15 wrote: »

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.

I have a pressure cooker, but have never done a joint in it.:o

I tend to pick up joints when they are reduced and then freeze, and sometimes they do get left and end up with freezer burn, a pressure cooker would be ideal for that. I will give it a try next time.

psso

Emm, just to be different, I make soup with brisket. Still slow cooked tho`

A nice pot of broth with split peas, lentils, barley diced veg and some bigger chunks of carrot, onion, swede simmered on the cooker on Saturday evening while watching the telly.Eaten at Sunday lunchtime with the beef served up with the chunky veg and potatoes. Lovely winter warmers, and enough beef left for sandwiches later.

andygb

Brisket has to be the ultimate cheap cut of meat for sandwiches or picnics. As others have said before, slow cook it with onions, carrots and a good stock to cover, and then leave the joint to cool down after cooking. It will keep for days, and is much cheaper and tastier than the plastic wrapped pieces of "dead animal" which you buy from a supermarket.

SallyForth_2

Yep, I agree, any receipe which involves long slow cooking, especially in liquid for a nice sauce or gravy. Cassarole, stew or even a curry!

Finefoot

I got the 6.5 litre Crockpot from Argos[/QUOTE]

Me too!
Wonderful oxtail last night!

Little_Vics

shove it in a big pan with chopped onion and chunky carrots, throw in a cheap bottle of red wine, crumble in a stock cube and simmer for about 4 hours. Keep topping it up with boiling water if you have to.

We also add in a slosh of henderson's relish (like Worcs sauce but much better) and heaps of black pepper. It's delish!!

Ballymackeonan

I generally do brisket as a pot roast - if you have something you can use both on the hob and in the oven, On the hob, brown the onions gently first, then seal the meat. Add in mushrooms, garlic, herbs and seasonings, and then a good glug of red plonk. When that is bubbling, put on the lid, and pop it in a slow oven. Every so often, turn the brisket.

It takes a cheap cut of meat up to dinner-party standard - just slice and pour the pan juices over it as sauce!

Dustykitten

I cooked brisket for the first time at the weekend when friends came to dinner it was delicious. Browned it in a little oil. Added a chopped leek and some beef stock plus some boulion. Cooked for an hour. Added 2 chopped carrots and 2 chopped parsnips some fresh parsley, bay leaf, tyme and cooked in the AGA for another couple of hours. Amazingly tender and tasty.

wannabe_sybil

I put a nice bit of brisket in the slow cooker with plenty of stock and veggies, so that it is being gently simmered.

Then we have from the brisket a lovely soup (usually frozen for later), one meal of hot beef with mash, gravy and fresh veggies, not the ones the meat was cooked with, and then something like shepherds pie.

I love mushroom ketchup in something like that.