what can I do with Brisket?

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Hi sddk

These existing threads may help:

what can I do with Brisket?

What would you do with Beef Brisket in a slow cooker?

I'll merge this with the first link later.

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meritaten

I havent got a slow cooker but will occasionally buy brisket if its on offer. and then its long slow cooking with a good bottle of red wine, some root veg and herbs and garlic. tbh its worth a whole day and part of the evening in the oven! the taste is very very very good!

vouchersrme

The taste is super and when chilled the joint will slice superbly. A slicer meas that it will stretch miles.

foxgloves

Because brisket is a tasty cut, I find it makes a good cottage pie base as well if you shred up any leftovers. I find 8oz of leftover meat when added to all the other ingredients makes a good cottage pie for 4.

1jim

we had this for dinner last sunday, did in slow cooker with stock and root veg. Then turned it into a slowcooker jalfrezi, and then some kind of tagine dish. The joint was £8 from the butchers, did 2adults and 2 children sunday dinner, some naughty picking from me, Curry x4 adults (dinner and then lunch the next day cold), tagine x4 adults (dinner and then cold next day). Probably one of the most cost effective joints we have had for a while and am tempted to do again this weekend

lucylema

Hi I have some briskett which i will do today in the slow cooker but just wondered how you do the stock?

How does this sound?

Onion, Carrott, oxo cubes, water, herbs, garlic?

Thanks

Memory_Girl

I do thick onion gravy.

I seal the seasoned brisket all over in some dripping or oil. Then remove from the pan and add 4 large onions cut into thin slivers and cook them until they are very brown.

Put the brisket back on top of the caramelised onions, a couple of mugs of water and a splash of wine if there is any and cook.

The gravy is then made by blitzing the onions with a stick blender and adding a touch of bisto.

I sometimes do the brisket in a slow cooker over Saturday night, then put the beef in the fridge on a Sunday to "Firm-up" so that I can get decent slices without the tender beef disintegrating.

Extra brisket is made in to stovies on the Monday and the extra gravy used on Toad-in-the-hole on Tuesdays. Kids have already started asking when the weather will get colder as this a firm favourite autumn / winter routine.

Cheap piece of brisket does our family three meals then. Mucho MSE

MG

lucylema

What are stovies?

[Deleted User]

Scotlands answer to heaven My old Mum used to make them

TryingHardToSave_2

That sounds fine

I dont brown any of my meat before putting in slow cooker. Normally just place the meat in slow cooker if beef rub it with salt, mustard and a little butter. Cover upto about half the joint in water with a sprinkle of mixed herbs and a couple of crumbled oxos.

I normally leave it on low over night and then add a few gravy granules to the water/meat juice mix for gravy x