what can I do with Brisket?

jackomdj

Crockpot here too. Day two we top the crockpot up with extra vegetables etc for a second hearty meal.

GemmaN

I cover a bit of beef like that in mustard, garlic and herbs and then slow cook in a mix of red wine and beef stock with onions...

Did that last night and it was gorgeous!! Had the left overs with some roast sweet potato today

LandyAndy

I did this, or a rub something close to it

http://www.foodnetwork.com/recipes/paula-deen/texas-oven-roasted-beef-brisket-recipe/index.html

At the weekend. Although I gave it about six hours at 110C wrapped in foil.

Served it sliced on sourdough with salad, chips, blue cheese dip and home made tomato ketchup.

I was fed up with getting dry tough brisket with the usual recipes. This has made me want to cook it again.

Emm-in-a-pickle

I often buy a smaller piece of brisket, if I see a vacuum-packed YS - it squishes nicely into the freezer! Then I thaw, unroll it and cut into `casserole` size bits, use for curries, stews, sometimes marinate first, and any culinary experiment that appeals to me, as long as it calls for long slow cooking. Much nicer than those packs of bits of stewing beef.

patchwork_cat

Jamie Oliver cooked a brisket yesterday and it was a flat piece of meat, which he slow roasted. My mum used to cook brisket and it was always rolled and she cooked it in the oven with water about half way up - I hated it.

Would I just open up the rolled joint to cook ala Jamie and did we generally cook brisket in water in this country?

horsechestnut

The piece of Brisket that Jamie cooked was very lean indeed! He must have got it from his own special Butcher!
But, yes you can cook it flat, although when you buy it rolled, it isn't always just one whole piece of meat, so if you have a proper Butcher then you can ask for it flat; when I used to buy a freezer order many years ago I always asked for my Brisket flat, partly so that I could trim the fat off it, and also I used to make Pickled Beef (a bit like Pastrami without the pepper on the outside.)
If you add water, it should only be a very small amount to create steam, which of course helps to soften the meat during the long slow cooking. This is how I do "roast" Brisket together with salt & pepper, a good squeeze of Tomato Paste, and Carrots cut into large pieces. Cover the meat, but take the cover off for the last half-hour to brown the meat. Remove the meat and carrots and thicken the juices with corn-flour to make the gravy, adding more liquid if necessary and season to taste.
You are correct that putting in too much water makes it taste more like a stew than a roast. I think that comes from war-time and rationing, when the meat was lifted out and the stock was used for soup with added vegetables.

liney

I do my brisket in the slow cooker sitting on top of halved onions, garlic cloves, bay leaves and peppercorns and salt. I do not add water, as this is created from the fat and onions, but I baste periodically, and cook it until it is pull-able.

rachbc

ruddy marvellous - now the price of brisket going to go the same way as pork belly and lamb shanks. Cheers Jamie!!

I do mine loads of different ways- with tomatoes, onions etc, cured then pot roasted, BBQ style sauce/ rub,

pingufan

sounds lovely Liney - roughly how long would that be for and what heat? I've just bought a slow cooker - not used it yet though x

liney

It's normally an all day affair on a Sunday so it goes on at about 10am. I leave it on low and baste as I remember.