brisket

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queen jean

brisket

hi all can anyone advise me on the best way to cook a joint of beef brisket .oven or I do have a slow cooker .never bought brisket before .we usualy like our joints roasted in oven but ok to try slow cooker if need be ,but will I need to add any stock or water and how much and for how long .and on low or high ,needs to be cooked tomorrow .thanks

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Queen of Puds

Brisket

Mmmmm lovely! Long slow cooking is best, I tend to pour an inch or so of red wine around it, with or without stock, & sit it on a bed of roughly chopped onions, with or without garlic, stew veg & a bay leaf. I cook at 150 deg for at least 3 hours with the lid on (you can speed it up by heating the wine before you pour it over) - oftentimes will turn it lower once done & add more liquid as it needs it until we're ready to eat. I like it once the meat is so soft that you could cut it with a spoon, & all the fat has melted into the gravy. With mash, or Yorkshire puds ....

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queen jean

brisket

thanks qop for fast reply .will give it a go as you said .first time ive bought brisket ,and il do a pan of mash too .ps still making the sweet pastry oooh its luvly and thanks again for that .

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Thistledo

Brisket

We are regular consumers of that wonderful cut of beef. I always pot-roast it. Just a tiny drop of oil in the saucepan then 'hit' the beef quickly, searing on all sides which helps keep in the juices. Turn heat down to lowest and put the lid on. Depending on size of joint, I usually leave it there for at least 2 and a half hours,turning it over once. Part way through, when there's plenty of juices, I introduce whole onion(s) and then a bit later, potatoes. All those juices soak up into the veg nicely. I have more success cooking it this way than in the slow cooker. Wonderful cold too.

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Yummy

Brisket

Always in the slo-cooker for me, tiny bit of dripping to the large frying pan, sear on all sides then remove to the slo-cooker. In the frying pan add 1 onion cut into quarters and a large carrot cut into 6, or about 8 Chantenay carrots . Brown these slightly and then add water to get the juices from the pan, I add a stock cube or a TBSP of Tesco Beefy, (like Bovril but I think a nicer flavour). pour over the Brisket in the slow cooker and place the onions on top of the meat. Place lid and cook on high for an hour, then 4 hours on low.
We love this on a Sunday, put on first thing in the morning, go out for a mooch, then come back to the wonderful smell of the beef . Take out of the slo-cooker and wrap in foil then thicken the juices, you can pop some dumplings in the gravy too if you are feeling hungry/generous ! and cook for another 30 mins.
Mmmm!! salivating just imagining the wonderful smells in your kitchen :)

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sam from worthing

Brisket


Long and slow....slow cooker ideal.

I love pot roast beef, makes stupendous gravy - great for excess for freezing for christmas.

http://www.deliaonline.com/recipes/cuisine/european/english/pot-roasted-beef-in-red-wine-with-red-onion-marmalade.html

highly recommend. if you didn't want the red wine - just make with beef stock.

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sam from worthing

brisket


if you are lucky enough to have a lump of meat left over. serve it as you would a normal roast dinner...

but if you can slice it thinly, wrap each slice in greaseproof paper - you have the most delicious cut of meat for a beef and mustard sandwich - takes about 30 mins to defrost...and hey presto - or wrap in bread and what nots till lunch time for packed lunch.

or your left over slices on a plate with some of the gravy and frozen for a quick mid week roast dinner, from either frozen or defrosted.

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maggie-

Brisket

OOhhh, all of those sound Delish. I may have to have a bash at that over the weekend. I will try the one pot as I do not have a slow cooker. (Maybe I should put that on my C List?!) The leftover slices in the packed lunch sounds yummy Sam. That's inspired! ....always good to have something to look forward too! :)

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Queen of Puds

Brisket

I also like leftovers turned into a pie with mushrooms thrown in (I like to fry them in a dry pan first, to drive off some of the moisture) thicken the beef gravy & use store bought all butter puff to do a 'lid only' pie - perfect when the weather gets colder!

Glad you're still enjoying that pastry QJ - almost time for mince pies!! I'm going to make bakewell tarts tomorrow, 2 for our team meeting & one for home .... Chiefly because I had a bit of brain ache & bought raspberry jam 2 weeks running, when I already had 3/4 of a jar open in the fridge!

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queen jean

brisket

well what can I say thanks qop the brisket was scrummy it just fell apart .and so moist .they all enjoyed it and got plenty left too .will be cooking brisket again soon .cant think why ive avoided buying in the past . but hey yes enjoyed by all thanks again .and yes looking forward to getting mince pies done soon with your pastry recipe

 
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