what can I do with Brisket?

Murtle

I take it all back

ROLLED BRISKET OF BEEF WITH
HORSERADISH SAUCE

6 lbs. rolled brisket of beef
2 tbsp. salt
1 tsp. pepper
1 1/2 c. water

Rolled brisket should be served well done, but juicy. Moisten the roast with water. Add salt and pepper. Place in a roaster pan and add the 1 1/2 cups water. Tent with foil and bake in a preheated oven at 300 degrees for 4 hours, removing the foil for the last 30 minutes. Save the broth for stock. Serve with Horseradish Sauce. This is delicious served hot or cold and slices nicely for sandwiches. Serves 8.

HORSERADISH SAUCE:

5 tbsp. grated fresh horseradish
3 tbsp. cider vinegar
2 tbsp. prepared mustard
1 tsp. salt
Dash pepper
Dash paprika
1/2 c. sour cream

Mix all ingredients in a bowl until well blended, then whip with whisk until light and airy. Serve with sliced beef.

Hope that helps

x

ps great moneysaving there hope you enjoy it - let us know how you get on and what you decide to do with it

x

Toronto

Thanks for that, sounds great, i will give it a try, will cook it tonight for tomorrows tea just to prove that I can be organised sometimes. I thought I got a bargain too, doesn't happen often though!

MATH

Another way to ring the changes is to whack the brisket uncovered into a very hot oven for 20-30mins to give a bit of colour. Then pour on onion soup made with a packet mix. Cover and turn the oven down until cooked. Carve the joint and thicken the soup with cornstarch to use as a sauce. HTH

Toronto

Thanks for the ideas, have put the meat in the freezer till I decide what to do with it, sounds like both of the ideas will take time to cook so I will give it a try at the weekend when I have a bit more time and let you know how I went on. Thanks to both of you again.

The_Biff

Most Torontonians will be familiar with pot roasts. Heat a stove top pan with a little oil in it till hot, then brown the meat, lid on, turn down the heat & it should be ready in 1 hour or so. There is plenty of moisture in the cut to produce lots of steam etc & prevent sticking.

Cullumpster

Hi all,
didn't want to hijack any one elses thread so i though i'd just start my own

I was a very good savvy shopper at the weekend and my whole shopping bill came to £30 this included my meat from the butcher :money:


i brought a nice roll of brisket and cooked it yesterday in the slow cooker for 7 or 8 hours and it was lovely, but now i have half of the joine left.

Some of it will be used in sandwiches for work for me and my b/f but i have a couple of questions i was wondering if you could help??

1. if i make sandwiches (probably with onion and mayo) will they freeze ok and does the bread / mayo go all watery and horrid?

2. could i make some sort of pie (i.e the guinnes one form the recipe thread) as this would involve re-cooking the meat, would this be ok if it's already cooked.

3. when should i throw away the uneaten meat, it was cooked yesterday afternoon but how / where / how long to store it for is a big concern for me.

Sorry to be a pain, thanks

:A

Queenie

1) can't answer that but I think I have a recipe somewhere for a freezable spread you could make from it - I'll edit back when I've located it

Potted Beef (Freezer Recipe) Serves 4

75g /3oz butter, softened

225g / 1/2lb cooked beef, minced or finely chopped

salt

1/2 tsp mustard powder

pinch of cayenne pepper

Put all the ingredients in a bowl and beat until smooth and evenly blended. Taste for seasoning.

Press into a rigid container (if eating now, put in fridge to chill)

To freeze: wrap in foil, seal, label and freeze.

To Thaw and Serve: thaw in container at room temp for 4hrs. (or overnight in the fridge).

Spread it on your bread (no butter, it's already in the paste!) add your sliced onions - voila

2) Yes you can

3) If you keep it wrapped in foil in the fridge, I would use it up by Wednesday night. However, I also cooked a large beef joint yesterday and have half left Now it is thoroughly chilled I have sliced it (slices thinly when it's chilled so goes further) laid it out on a tray to flash freeze it; now it is in "portion" layers with g/proof paper inbetween and those have been put into freezer bags to use for another day.

Curry_Queen

Queenie wrote:

However, I also cooked a large beef joint yesterday and have half left Now it is thoroughly chilled I have sliced it (slices thinly when it's chilled so goes further)

That's something my mum used to do to make the meat go further! She'd cook a brisket on Saturday then we'd have it sliced cold for Sunday lunch

When I think back, she used to make the same quantities of meat that I often use for 2-3 of us, feed six!!!! :eek:


Edit: I tell you what, if she were still alive today she'd absolutely love this site and could teach all of us a thing or two about Old Style ways

Pal

1. if i make sandwiches (probably with onion and mayo) will they freeze ok and does the bread / mayo go all watery and horrid?

You shouldn't freeze made up sandwiches as the bread will go soggy and I dread to think what would happen to mayo as it defrosts in a warm place. You could make up the filling and freeze it but why not just eat beef sandwiches for a few days without freezing it at all?

Alternative just reheat the brisket and eat it for tonights meal?

2. could i make some sort of pie (i.e the guinnes one form the recipe thread) as this would involve re-cooking the meat, would this be ok if it's already cooked.

Yes, you can recook the beef anyway you like. In fact you can recook any meat. The key is to store it in a fridge in a sealed container (or freezer) so that it does not begin to putrify, and remember to cook it thoroughly until it is very hot - not just reheat it. Gentle reheating is fine for a couple of days, and in fact is a great idea for casseroles as they taste much better, but any longer than that then it is better safe than sorry.

3. when should i throw away the uneaten meat, it was cooked yesterday afternoon but how / where / how long to store it for is a big concern for me.

It will keep for at least 4 days or so. I read once the beef would keep for up to a week in a fridge but personally wouldn't test the theory.

Finally - Don't throw away unused meat. At the very least stick it in the freezer and collect a few marrow bones and bits of future beef joints until you have enough to make stock for your next beef casserole.

I have a freezer full of old bones, pigs trotters and chicken carcasses at the moment, just waiting another stock making session.

Queenie

Curry_Queen wrote:

That's something my mum used to do to make the meat go further! She'd cook a brisket on Saturday then we'd have it sliced cold for Sunday lunch

When I think back, she used to make the same quantities of meat that I often use for 2-3 of us, feed six!!!! :eek:

Heheheh, not daft were they, our old mum's

Once (through unexpected visitors!) I made a 3lb chicken and 8 chipolata sausages feed .......



..... eleven! And that was with only 1hrs notice LOL Oooh, those were the days LOL