what can I do with Brisket?

k.o.d

Couple of weeks ago I did some brisket in the slow cooker, browned it off, finely chopped some onions, carrots, and celery and added that to the bottom of the pot, then added the brisket on top of that, made a roux out of some potato flour and the leftover oil and added it to 1 1/2 pints of beef stock, cooked for 9 hours on low, the meat was lovely and tender.
We like our slow cooker

Auntie-Dolly

I use balsamic vinegar instead of oxo & blitzed it all up at the end to make he gravy at which was delicious

Pink.

Hi lucylema,

As your thread has dropped down the board I've added it to the main one on cooking brisket which has lots of ideas that should help. This thread may give you more ideas too:

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

Pink

lucylema

So, dinners been cooked and eaten but we have some left (not loads as we are pigs) but in the spirit of money saving I would like some suggestions of what people do with the left overs and the gravy?

EycplUK

Got a piece of rolled Brisket from Mr T`s , and unlike , Morries, asda & sainsbry `s , had a lovely marbling of fat running through the joint ! Excellent and good for flavour !
Just cannot stand the meat`s sold with no fat including steaks !
I mean , who would buy a steak without a ring of pure white fat around and through it !!
The Brisket was Gorgeous and has already been demolished along with some homemade yorkshire puds and some Goose fat roasted spuds ! YUMMY !!!
Thanks Mr T

MysteryMe

Out of interest how did you cook it, I've been thinking about buying some brisket for the slow cooker but did you roast it in the oven?

PLRFD

Long and slow for brisket its a hugely underated cut of meat.

Clutterfree

MysteryMe wrote: »

Out of interest how did you cook it, I've been thinking about buying some brisket for the slow cooker but did you roast it in the oven?

I always cook my brisket on low in the slow cooker. I place a tea plate upside down, put brisket on top and then pour boiling water in pot so it just reaches top of saucer (almost touching bottom of beef).
It is so tender it falls to pieces once cooked so can be hard to slice but it is delicious.

Clowance

I cook it in slow cooker too but have oxo stock and chunky pieces of carrot and diced onion coming about half way up joint. Cook for about an hour on high then 6-10 hours on low, (in large slow cooker) but when I have done this in a small slow cooker it doesn't seem to coot the carrots on low. Its the old fashioned dish "Boiled beef and carrots" like the music hall song and its amazing. Thicken stock at end for gravy (just boil in saucepan with gravy grans, lazy way) and its amazing.

[Deleted User]

Brisket is a delicious cut of meat and much underated in my opinion.I too cook it in the SC and when done let it 'rest' for a short while before slicing.Delicious with creamy mash, carrots, and dark spring greens.Very old fashioned cut of meat and very popular when I was little.I think the marbling effect gives it a unique flavour that can't be beaten.