Brisket roast

My friend was raving about meat cooked in a slow cooker - have you got one lurking in the back of a cupboard like me ? (I keep meaning to get friendly with it)

You can't do anything with brisket except cook it very slowly covered, with root veg and some stock. It is not a roasting joint. It is stewing meat. Sorry.

Nip out to the supermarket and get something decent?

If you don't have a slow cooker just season the joint, trickle some oil over the top, add fresh herbs (sage, thyme, rosemary etc.,) cover with foil and slow roast in the bottom of the oven.

Remove the foil half an hour before serving to brown the top.

The meat juices make delicious gravy.

Sorry, jingl. Have to disagree. Roast brisket is delicious if cooked slowly. Tender and full of flavour.

Yeah. If you stew it long enough. still gonna be fibrous. Look which bit of the cow it comes from. She needs strong muscles there. (The cow, not Grannyknot)

Agree about the juices though.

Hi everyone - thanks!

I do have a slow cooker (and use it often) but I didn't want to slow cook it - I bought a batch of meat late last year via the DIL of a farmer in Somerset that only slaughters once a year and sells some meat to family and friends. I bought about 15 kgs of meat altogether and all of it was absolutely delicious, in fact has spoilt my taste buds! This is the last bit I have left of that batch and I am pretty sure it will be very tasty if I roast it slowly.

So, I'm gonna go with merlot 's suggestion.

I have a vague memory that you used to be able to buy "rolled brisket" and I remember that as being really tasty roasted in a low oven.

From Google I also discovered that it is a Jewish Passover dish - done much like merlot suggests. So into the oven it will go at about 4 to be eaten at around 7 p.m.

allrecipes.com/recipe/103067/jewish-grandmas-best-beef-brisket/

Hope it's delicious or I will slink away and hide.

Sizzle it in a hot oven, then turn down to 130c, cover it with onions, garlic, a tablespoon of tomato purée and stock. Leave it covered for four hours and it will be tender and delicious. The cheaper cuts of meat are excellent if you slow cook them.

I love slow roast brisket. I usually put just a splash of water or red wine in the bottom of the dish to create a bit of steam, then, as above, cover it with foil, set and forget. I do the same thing with beef short ribs and they are truly delicious.

It will be! This meat is truly delicious and almost impossible to duff up. It is from a herd that grazes freely on an organic farm.

Thanks polly that also sounds good.

Back ribs are nice done like that. You can call that a roast.

Are all those long wormlike things in that photo, meat fibres? Good luck with that.

This is what we're having for lunch today

I always brown my meat and remove from dish, then brown some onions and carrots in the same casserole dish (cast iron one) and put the piece of meat back in. Add enough stock to come about a third of the way up the meat. Cover with lid and cook for 3hrs or so. That way you get the taste of roast but nice and moist and lovely gravy.
I hope yours turns out lovely whichever way you do it. One of our favourite meals.

jings I am not doing that recipe! That looks similar to pulled pork, which is delicious.

Well it's on the oven

merlot I hope someone else is doing the prep on those!

...in the oven.

Brisket is absolutely delicious very slow roasted, with a splash of red wine or water in the baking tray and tightly covered with foil.
It's my favourite roast.

It was delicious. I browned it in my trusty old "double roaster", added garlic and veg and put it in a hot oven, but turned it down immediately to 130 degrees and left it for 3 hours. Compliments were gracefully received.

Oh, I smeared the contents of a beef stock pot (one of those new fancied little pots) over it and splashed some wine over it - just a little. It made its own gravy.

Sounds delicious.

Brisket will be on my shopping list for next week. It's been a while since we've had it and it's so tasty and such good value.

Like the idea of the beef stock pot, Grannyknot.

I wondered where my budgies had gone merlotgran!

I have a mental image of DH trying to 'draw' a budgie, Alea

I always do the plucking as he's allergic to feathers which suits me just fine.

Surprised to find the remark 'get something decent'!
It is lovely, just needs to be cooked as jusnoneed says and it is one of my favourites. I add more vegetables, things like celery and parsnips.