Brisket

[Fargo]

Nice barter this morning 

[B725]

What's the best way to cook brisket?

[London Best]

Slowly!

Pot roast. 
(not that I can cook!)

Edited November 16, 2023 by London Best

[JKD]

6 minutes ago, London Best said:

Slowly!

Pot roast. 
(not that I can cook!)

Perhaps you could teach Harry all you know,,,, that will double his cooking knowledge 😲🤣

[Fargo]

29 minutes ago, B725 said:

What's the best way to cook brisket?

Can do as pot roast in water with veg for 4-6 hours in oven at 140 or so, or I like to buy a bbq rub, do both sides, wrap in foil and cook for 3.5 hours then rest for 20 mins a then rub with a bbq sauce slice and serve

Edited November 16, 2023 by Fargo
Cannae spell

[ditchman]

Dutch oven............with vedge

[B725]

Could you bung it it in a slow cooker with some water for say 8 hour's or so without putting all that green stuff in with it. 

[Ian willetts]

Slow cooker 6 hours rosemary and whatever other spices you wish finished off in a hot oven to brown gravy with the juices 

[Yellow Bear]

Slow cooker for 8 hours on low in a beef stock and onions.

[B725]

3 hours ago, Yellow Bear said:

Slow cooker for 8 hours on low in a beef stock and onions.

That's the way none of that putting grass cutting and bits of hedge in it 👍

[Fargo]

30 minutes ago, B725 said:

That's the way none of that putting grass cutting and bits of hedge in it 👍

20 mins before end remove meat from liquid and stick on a roasting tray and crisp up in oven. Rest for 10 mins then slice and it’s beautiful 

[B725]

Thank you Fargo that sounds just how I like it , I will get some next time we go to Maycocks butcher's 👍

[Sussexboy]

Down here in the posh part of Sussex I make stracotto with a nice bit of brisket like that. On Saturday evening stick the brisket into the slow cooker pot (without switching it on) with onions, carrots, fennel, tomato paste, beef stock, a sage and rosemary bouquet garni and a bottle of red, then let it marinate overnight. Switch the slow cooker on first thing Sunday morning and leave it alone until late afternoon/early evening. To serve I take about half the gravy and some veg out and put into a saucepan, then zuzz it with the hand blender and reduce to make a sauce which you eat with some pasta as a first course. Slice up the brisket into nice thick slices and serve with the rest of the veg and gravy as the second course. All washed down with more red wine and some chunks of fresh home made bread. It’s like Tuscany-on-sea!

[Bobba]

I pot roast but the liquid is 50% red wine. Like Sussexboy I also blitz some veg to thicken the sauce. Gert Lush.