what can I do with Brisket?

ubamother

Brisket is one of the few things for which I find my slowcooker invaluable - if you haven't got one, it's fine in the oven in a dish with a lid.

I do mine with onions, carrot, swede, and a variety of flavours, including tom puree, plenty of thyme, mustard and sometimes some grated orange rind. The veg help make a wonderful tasty gravy. I make sure I put in plenty of good stock - my family just love gravy. Sometimes I sear the meat, sometimes not - I personally prefer it seared. Often I'll boil some green/puy lentils for a couple of minutes and add them in. I don't have timings, I just cook until lovely and tender.

Any leftovers are great for steak pasties/pies, or a base for cottage pies.

Rainy-Days

I don't own a slow cooker yet - so when I have done briskets, I put it in the oven around 140 degrees, cover it over with a bit of foil and just let it cook for several hours. You can also pot roast brisket and use the juices for making wonderful gravy as well.

foxgloves

Husband slow roasts brisket in the oven. (always lovely) I do them in the slowcooker, seared first, then the liquid added & flavours, onion, carrot, bay, etc, & slow cook it on low for 8 hours. It does come out very tender, plus some taasty stock for making a soup, such as French Onion.

boredjellybean

I'll second the slow cooker - beautifully tender & melt in the mouth every time, delicious with tatties & veggies or in tacos etc

in fact I may have to cook some up this w/e

sddk1985

I'm wanting t have today t have tea bout 6ish t half past. If I put on 140 degrees and cover wi foil n maybe a bit of water in foil. How long do u reckon to keep it in x

jackomk

I would seal the meat so it's nice and brown and slow cook with half a bottle of red wine, diced carrots, celery and onions, clove of garlic and a stock cube. When the meat is cooked, whizz up the juices including veg to make a lovely thick rich sauce. Delicious.

TryingHardToSave_2

I really recommend a slow cooker Id be lost without mine. I only ever buy cheap joints and always put them in slow cooker with a little water and seasoning on low over night and it literally falls apart.

Hope yours has turned out how you expected it too x

Ami82

Yes definitely the slow cooker for brisket! I've actually got one in the fridge for this week's dinner. I usually brown the brisket first, remove and placed into sc, in the same pan you browned the brisket add sliced onions, garlic, red wine, beef stock, a little chopped tomatoes and a little tomato puree. Cook a little and pour the whole mixture into the sc with the brisket. I also like to add some potatoes with the brisket and leave to cook. Serve with veg and tiger bread to mop up the gravy! The brisket will be so tender and juicy!

Mrs_P_Pincher

Marinate it for 24 hours before in 2 tbsp soy sauce and 2 tbsps malt vinegar - cook in SC with carrots, onions or shallots and a whole chilli.

Mrs P P

bakerp

I only like it cold,long slow cook then press over night between plates and something heavy on top in the fridge,then slice. also overnight slice an onion pop in a dish with vinegar and water and a teaspoon of sugar,then have a mega tasty sandwich of brisket and the onions it is really lovely.:)