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Beef Brisket

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curiosity | 00:32 Fri 13th Jul 2007 | Food & Drink
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My mother in law cooks brisket that melts in your mouth. She's on holiday at the moment, and I bought some brisket, I didn't want to, but have ended up freezing it. It was �6.00 in money to give an idea of the size (can't be bothered getting it out the freezer to look for the weight sorry) I don't have a slow cooker, but my microwave has this feature, I also have a fan assisted oven. I have a crock pot, how shall I cook it to get the melt in the mouth texture? I'd be very grateful for your tips, times & temps.

Thank you.

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For sunday roast brisket.

I fry the joint to seal it, then chuck in an onion chopped in half, 2 carrots, a bouquet garni, about half a bottle of red wine and some swiss vegetable bouillon. Transfer it all to the crock pot, put a lid on it and stick ot on gas mark 3 or 4 for 2 and half to 3 hours.

Its all guess work. Cook it slow and on a low heat. If you then take the joint out to rest, pull the bouquet garni out and blitz the gravy, reduce it on the stove whilst you dish your other stuff up.

My mum alternatively, boils it a bit and then roast it like normal and hers is tender too. Im just a pot roast fan.
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Your on form tonight! like my own personal Genie in a bottle lol thanks sounds yummy.
I would slow cook it for about 6-8 hours on red wine and herbs....beautiful!
Wrap in foil, pop it into a casserole dish with a lid, half fill with water, cook in the oven at about 150 for 3 to 4 hours, topping up water if required. Remove / rest. The water will be nice and meaty, so thicken on the hob using a bit of flour and water, gravy salt and a bit of red wine if required.
Melt in the mouth beef brisket? DONE!

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