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Brisket Of Beef

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horseshoes | 14:54 Sun 18th Oct 2015 | Food & Drink
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I have a nice piece of rolled brisket from our local farm shop. What are your best suggestions for cooking it please. I know I have to cook it slowly and for a long time, but I'd love something a little different. T.I.A.

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We've used this recipe several times and really like the results… quite simple as well:

http://www.foodnetwork.com/recipes/texas-oven-roasted-beef-brisket-recipe.html
i'd be tempted to put it in a slow cooker with garlic, onions, red wine and passata and leave it be
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Thank you both. Clanad, I was looking at that recipe earlier bit was discombobulated by this footnote:-

PROFESSIONAL RECIPE: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

I'm pleased to know that somebody has tried it!
I believe that pot roast is the American term for brisket. In the same way, our mince is their chipped beef.
Very long/slow roasting for hours, add onions, mushrooms, any condiments of your choice, even pouring wine over it for the last half.

Minced beef is most often called ground beef in the USA.
Actually, brisket here in the U.S. is a common term for a cheap cut of beef, usually front shoulder, just as usually requiring a l ong cooking period to seriously attack the inherent toughness of such a cut.

By the way, the brisket is most popularly used as a smoked piece (takes hours if done right) thinly sliced and mixed with a favorite barbeque sauce to make great sandwiches... using a good sourdough bread or pretzel bun...

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Brisket Of Beef

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