A brisket of beef

[elvis]

I have been instructed to cook the above, but would like to know the best way to cook said item.

It says slow cook on the wrapper , it weighs 0.9 kilo , it is most probably the cheapest beef my wife could lay her hands on , but still i would like to make it as tasty as possible

Any thoughts?

[Edward.]

It is a relatively cheap cut and you do need to cook it slowly. I'd start by heating the oven to Gas 7, and pre-heat your roasting tray in it too. Season the beef, then pop it into the hot tray and stick it in the oven, and immediately drop to gas 4. generally it's 20 minutes to the pound plus 2o minutes for medium.

[neko]

Guinness-Braised Beef Brisket

 

Tender from gentle cooking, this entrée is a classic preparation made without the usual pot watching. Serve it with grainy, coarse-ground mustard. Use the leftovers in classic Rueben sandwiches: sliced corned beef with Thousand Island dressing, Swiss cheese, and sauerkraut on sourdough, rye, or pumpernickel bread.

Ingredients

 

2 cups water

1 cup chopped onion

1 cup chopped carrot

1 cup chopped celery

1 cup Guinness stout

2/3 cup packed brown sugar

1/4 cup tomato paste

1/4 cup chopped fresh or 1 tablespoon dried dill

1 (14 1/2-ounce) can low-salt beef broth

6 black peppercorns

2 whole cloves

1 (3-pound) cured corned beef brisket, trimmed

Preparation

Combine first 11 ingredients in a large electric slow cooker, stirring until well blended; top with beef. Cover and cook on HIGH 8 hours or until beef is tender. Remove beef; cut diagonally across grain into 1/4-inch slices. Discard broth mixture.

Yield

 

6 servings (serving size: 3 ounces)

[elvis]

It is a relatively cheap cut and you do need to cook it slowly. I'd start by heating the oven to Gas 7, and pre-heat your roasting tray in it too. Season the beef, then pop it into the hot tray and stick it in the oven, and immediately drop to gas 4. generally it's 20 minutes to the pound plus 2o minutes for medium.

 

Thanks ed, shall i put any oil or water in thetray, shall i cover it and with what shall i season it , dear boy?

[Anny Road]

Don't Roast brisket.

Stick in in a casserole dish with chunky onions carrots and the like.

Bit of stock and pop in the oven for fuckin ages on a low heat. Take out the meat get rid of the veg. Bit of Gravy powder cornflour to the stock, ace gravy. Boil the usual veg mash tatties. Lovely.

[Anny Road]

You must cover it.

[neko]

You must cover it.

 

if you cook it uncovered, you might as well eat a baseball glove (which you likely don't have)

[bobhorse]

i know this sounds daft but trust me this is what you want to do place in a roasting dish with a lid i have a big metal oval type one with a lid place it in there place 1/2 a cup of water mixed with about a table spoon full of vinigar ordenary malt vinigar will do it wont taste of vinigar honest it breaks down the fat and sinue as it cooks and will be perfect

[Nick Leeson]

Microwave, full power 10 minutes.

 

Peel back the film stir and put back in the microwave for another 5 minutes on full power. Allow to stand for 27 days before serving. For a mediterranean alternative liberally cover with ketchup.

[Karl_b]

Microwave, full power 10 minutes.

 

Peel back the film stir and put back in the microwave for another 5 minutes on full power. Allow to stand for 27 days before serving. For a mediterranean alternative liberally cover with ketchup.

 

Simple and ace.

[hamstrung]

Roasting tin, bit of stock and oil in the bottom. Loads of carrots, onions, leeks etc. Perch the meat on top of the veg so its not touching the bottom of the tray. Tin Foil over the tray. Oven for a few hours on a low heat.

[Stouffer]

Mmm; brisket.

 

I demand pictures.

[madstock]

Don't Roast brisket.

 

That needs more emphasis:

 

DON'T ROAST BRISKET

 

Guinness-Braised Beef Brisket

 

Tender from gentle cooking, this entrée is a classic preparation made without the usual pot watching. Serve it with grainy, coarse-ground mustard. Use the leftovers in classic Rueben sandwiches: sliced corned beef with Thousand Island dressing, Swiss cheese, and sauerkraut on sourdough, rye, or pumpernickel bread.

Ingredients

 

2 cups water

1 cup chopped onion

1 cup chopped carrot

1 cup chopped celery

1 cup Guinness stout

2/3 cup packed brown sugar

1/4 cup tomato paste

1/4 cup chopped fresh or 1 tablespoon dried dill

1 (14 1/2-ounce) can low-salt beef broth

6 black peppercorns

2 whole cloves

1 (3-pound) cured corned beef brisket, trimmed

Preparation

Combine first 11 ingredients in a large electric slow cooker, stirring until well blended; top with beef. Cover and cook on HIGH 8 hours or until beef is tender. Remove beef; cut diagonally across grain into 1/4-inch slices. Discard broth mixture.

Yield

 

6 servings (serving size: 3 ounces)

 

Now that does sound nice.

[Big Ig]

Use the leftovers in classic Rueben sandwiches: sliced corned beef with Thousand Island dressing, Swiss cheese, and sauerkraut on sourdough, rye, or pumpernickel bread.

 

That sounds fucking horrendi

[Cardie]

Might as well go chew on a tree if you roast it.

[elvis]

Might as well go chew on a tree if you roast it.

 

Fairly accurate assessment.

Bloody woman.

[ticklemeclemo]

do you serve brisket in a basket?