Discussion
Stig said:
Yes, yes and yes!
Brisket is a lovely, cheap cut and perfect for slow cooking. Most of the fat renders out of the mear during cooking, so you're left with succulent beef that can be cut with a spoon
The lower/slower the better
Indeed. Long and slow in beef stock or red wine or both with a Mirepoix of veg.Brisket is a lovely, cheap cut and perfect for slow cooking. Most of the fat renders out of the mear during cooking, so you're left with succulent beef that can be cut with a spoon
The lower/slower the better
Ding Dong!!
Stig said:
Yes, yes and yes!
Brisket is a lovely, cheap cut and perfect for slow cooking. Most of the fat renders out of the mear during cooking, so you're left with succulent beef that can be cut with a spoon
The lower/slower the better
What temp over how long do you reckon?Brisket is a lovely, cheap cut and perfect for slow cooking. Most of the fat renders out of the mear during cooking, so you're left with succulent beef that can be cut with a spoon
The lower/slower the better
I've never slow cooked meat before so am clueless. I'm not much of a cook but I would like to experiment.
Receipes/ideas...
Edited by GhiaX on Thursday 16th February 15:13
GhiaX said:
What temp over how long do you reckon?
I've never slow cooked meat before so am clueless. I'm not much of a cook but I would like to experience.
Receipes/ideas...
hard to answer as it depends on cooking temp - anything from 2 hours upwards - but the longer the better IMHO.I've never slow cooked meat before so am clueless. I'm not much of a cook but I would like to experience.
Receipes/ideas...
Get yourself a slow cooker - only a tenner from Tesco!
Cooked like this, you could cook on high for a morning, or low for 7-8 hours. As I said, the longer the better.
If you don't want to buy a slow cooker - then plenty of recipes on the web:
Here's one from the fat tongued mockney:
http://www.jamieoliver.com/recipes/beef-recipes/st...
GhiaX said:
Stig said:
Yes, yes and yes!
Brisket is a lovely, cheap cut and perfect for slow cooking. Most of the fat renders out of the mear during cooking, so you're left with succulent beef that can be cut with a spoon
The lower/slower the better
What temp over how long do you reckon?Brisket is a lovely, cheap cut and perfect for slow cooking. Most of the fat renders out of the mear during cooking, so you're left with succulent beef that can be cut with a spoon
The lower/slower the better
I've never slow cooked meat before so am clueless. I'm not much of a cook but I would like to experience.
Receipes/ideas...
Place beef in a big oven dish and cover with stock, wine or beer. add veg, garlic and pepper (add salt at the end) cook long and slow. Remove meat and reduce stock on the hob to produce a lovely gravy (season now) serve with mash or roast spuds. You can thinken the stock with corn flour.
Edited by Melman Giraffe on Thursday 16th February 15:29
Brisket works brilliantly as a one pot wonder!
Brown the brisket all over. Stick the holy trinity of chopped veg in with garlic if you like. Fry to add flavour then replace meat and add the stock and red wine.
PAr boil some pots and then add for the last hour of cooking or 90 mins. If low and slow, then the pots wont break up and will soak up the flavour as you wouldnt believe.
Works best with Brisket as it is lovely and cheap cut with awesome flavour.
You want the lowest possible gentle simmer on a hob - very tricky to do - or 140 (160 means you have to keep an eye on it) for maybe 3-4 hours in total.
Make a small amount of thickener - half flour, half melted butter and whisk into the reduced liquid whilst the meat is sitting aside with the pots and reduce to the consistency you want or like - some like it runny but the Mrs likes it thick.
If you dont completely cover the meat in the dish, then turn the meat every 30-40 mins and you get a mix of roast flavour or added depth of flavour.
Falls apart and so much taste
Brown the brisket all over. Stick the holy trinity of chopped veg in with garlic if you like. Fry to add flavour then replace meat and add the stock and red wine.
PAr boil some pots and then add for the last hour of cooking or 90 mins. If low and slow, then the pots wont break up and will soak up the flavour as you wouldnt believe.
Works best with Brisket as it is lovely and cheap cut with awesome flavour.
You want the lowest possible gentle simmer on a hob - very tricky to do - or 140 (160 means you have to keep an eye on it) for maybe 3-4 hours in total.
Make a small amount of thickener - half flour, half melted butter and whisk into the reduced liquid whilst the meat is sitting aside with the pots and reduce to the consistency you want or like - some like it runny but the Mrs likes it thick.
If you dont completely cover the meat in the dish, then turn the meat every 30-40 mins and you get a mix of roast flavour or added depth of flavour.
Falls apart and so much taste
just got myself a nice cut of brisket from a great butcher in otley today , comes from a local farm. looks an awsome bit of meat, a hundred times better than the pale supermarket rubbish... decided i am going to be making a regular pilgrimage to this butcher and he is only half an hour away. got some of his award winning growlers too... best pork pie i have ever had and his pork and black pudding sausage is phenomenal... screw the supermarkets im going to otley on a saturday, great veg from the market and the butcher is at the crossroads opposite the market place next to the motosave shop... they have some awsome looking oxtails there and duck too... tommorrow sees me cooking my first brisket. going to fry it off to seal it with some whole garlic cloves whole shallots, then cover in a good beef stock with a splash of red wine... was thinking john smiths extra smooth might be nice though. cook on lowest heat for 4 hours then add leek , potatoes and carrots until soft, remove the meat veg and potatos, let the meat rest while sauce reduces and serve with my yorkshire puds... made to how my mum taught me... no recipie but work every time... we are a yorkshire born and bred family so puddins are in my d.n.a 
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