Brisket

Ravers

LE
Kit Reviewer
Book Reviewer
#1
I've just been given a nice piece of beef brisket which came from one of our cows.

I've looked online for recipes and there seems to be some utterly mental ones involving 15 hours of barbecuing.

I can't be arsed with any of that shit, I'm thinking of coating it in a shop bought American style BBQ sauce, marinating overnight, then a slow all day roast in the Aga.

Thoughts?


Posted from the ARRSE Mobile app (iOS or Android)
 

jarrod248

LE
Gallery Guru
#4
Yup, brisket is beautiful, best flavoured joint you can get. Brown it with onions and carrots. Put in a slow cooker 6-8 hours in gravy or in a low oven again for a good few hours.
If its in a slow cooker I'd quarter a cabbage up and put that on top for the last hour. Great with mash or Yorkshire puddings.
 
#7
Sounds good Ravers.
Brisket as has been said is an excellent cut for slow roasting.
 
#8
I quite like chucking in a good few Bay Leaves (broken into a couple of bits) just to kill off the sweetness of the carrots and onions a tad....
 
#10
Do not forget the garlic,mushrooms,thyme, rosemary, whole grain mustard plus 500ml of Black Beer. Maybe serve with egg noodles or polenta. One last thing: Remember to carve against the grain of the meat - helps it fall apart!!
 
#13
Do not forget the garlic,mushrooms,thyme, rosemary, whole grain mustard plus 500ml of Black Beer. Maybe serve with egg noodles or polenta. One last thing: Remember to carve against the grain of the meat - helps it fall apart!!
Why would anyone want that foreign shite with brisket?
Roast veg and mash is what you eat with meat. Not funny boiled flour or ground shit.
 
#15
Wrap it in tin foil and cook it very slowly. Be careful undoing the tin foil because you will absolutly need the juices for the gravy.
 
#16
Indeed, what a horrible thing to do to a well flavoured piece of meat. A few herbs may be alright though.


Odd these foreign types! They'd **** up a new **** given the chance.
A nice bouquet Garni and some soft veg to add flavour to the gravy.
 

Alsacien

MIA
Moderator
#17
Why would anyone want that foreign shite with brisket?
Roast veg and mash is what you eat with meat. Not funny boiled flour or ground shit.
So wild boar steaks with steinpilz and spatzle not good for you then? Not even with a bit of Madeira sauce on the side?
 
#19
So wild boar steaks with steinpilz and spatzle not good for you then? Not even with a bit of Madeira sauce on the side?
The boar sounds lovely, but I'd still rather it had mash and veg with it.
 

Legs

ADC
Book Reviewer
#20
Do not forget the garlic,mushrooms,thyme, rosemary, whole grain mustard plus 500ml of Black Beer. Maybe serve with egg noodles or polenta. One last thing: Remember to carve against the grain of the meat - helps it fall apart!!
Christ, is there anything you're not an expert at?
 

Latest Threads

Top