what can I do with Brisket?

Queenie

needmoney - if you are using a fan assisted oven @ 150C that should be ok (fan assisted usually means you can cook at a slightly less temp, I believe? ) However, I would actually recommend 170C for slow roasting. Whereas more tender cuts of beef are generally cooked for 25-30 mins per lb - for brisket this should be calculated @ 45mins per lb + 30-40mins browning time (ie, remove the foil). Ooh it sounds so yummy already!!

Do bear in mind that every cooker is different and only you know the quirks of your oven! If, when you follow a recipe book and it tells you say 180C but you found that it had under/over cooks and you adjusted it accordingly, then you should do the same with the temperature I've given you. Does that make sense?

HTH

needmoney

Yes makes sense this oven was here when I came you know one of those where the grill is in it and it's fan assisted sometimes thing do burn, I hate it. Thanks for the help I think I'll try it at about just under 150 turned it down to 125 but that may be toooo low.

Queenie

125C will be toooooo low, I think!


170C is the equivalent of Gas 3 (that temp is the usual one for big rich fruit cakes, which also take a couple of hours to cook through)

130C is the equivalent of Gas 1/2 !!! Methinks that would be just too low @ 45mins per lb.

As yours is fan assisted, tick to your 150C temp ... if it wasn't fan assisted it would have needed to be 170C (Gas 3)

After you have cooked it the calculated amount of time (45m per lb + browning) check it as you usually would. If the juices still run pink - pop the foil back on and give it longer.

needmoney

Sorry Queenie missed that last one, anyway just ate some and although it's lovely it's abit too fatty for me, maybe got a bad one but too potchy cutting out all that fat going right through the roll.:eek:

squeaky

Am I right in thinking that higher cooking temperatures and/or longer cooking times help to "melt" more of the fat out of / off a joint?

If so... which one has most effect? Does anybody know?

needmoney

Not too sure Squeak but think it would be hight emperatures which would not be suitable for brisket.

Curry_Queen

I know it's recommended to choose a joint with a good vein of fat running through it to stop it drying out during cooking, but not entirely sure whether that's just relevant to roasting at higher temps or long slow cooking at lower temps. Sorry not much help there am I

Queenie

squeaky wrote:

Am I right in thinking that higher cooking temperatures and/or longer cooking times help to "melt" more of the fat out of / off a joint?
If so... which one has most effect? Does anybody know?

Longer cooking will *melt* the fat and break it down - it does nothing what so ever to make it disappear altogether, just means that what is left is easier to cut out

Drain off all that fat/meat juices and put aside to cool and set. Then use for dripping.

needmoney wrote:

anyway just ate some and although it's lovely it's abit too fatty for me, maybe got a bad one

Oh no! How very disappointing!!! I don't think you got a "bad one" at all, but, when I have brisket I cook it for absolute ages! If you have any left, trim off any remaining fat then make it into Potted Beef for sarnies???

needmoney

Good idea Queenie I was wondering just what else to make it into, will do that thanks.

squeaky

I never waste good dripping! Harumph! The very idea!