A late reply so probably no good for dinner today but may help for future reference.
I line a roasting dish with foil. Sit the meat on a bed of veggies, usually carrots, parsnips and onions. Lots of pepper an a little salt. Add water to stop everything drying out and you get lots of juices for the gravy. Seal the foil up into a parcel and cook for about 4 hours, oven temp approx 150 degrees.
I cook all beef this way because I don't like it served pink. I do lamb the same way but use much less pepper and add rosemary and thyme. |
Reply privately, Reply in forum +quote
or View forums list | |
 |
By (user no longer on site)
over a year ago
|
"Wanting to know the best way to cook brisket for a dinner?
brisket sealed then put into the oven on low for hours ???
Sat on a bed of veggies ?
"
Yes. What you said.
Or smoked on BBQ for said several hours. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Unroll it and braise it low and slow in a whole bottle of red wine with a bouquet garni and some whole black peppercorns then turn that liquid into a jus once meat cooked.
It's probably more technical than that but I don't usually follow recipes. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
I do carrot, celery and onion with a bay leaf, good pinch if salt & pepper and half a bottle of red wine. Seal the beef, de glaze the pan. Put it in a roasting tin with a lid or a slow cooker. Cook for 4 to 8 hours. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *wo4FemCouple
over a year ago
Birmingham |
Put it in the slow cooker in the morning then eat it in the afternoon. It cooks in it's own juices, and doesn't dry up, so no need to add anything. Use the juices in your gravy if you wish. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Cold smoke for about 2-3 hours for an average size.
Season with sea salt and fresh cracked pepper.
Seal in a vacuum bag (possibly double bag it) and cook in a water bath. Sear with a gas torch after it's finished.
67° 24-36 hours - more traditional texture and dryness.
57° 48-72 hours - more like a steak but can cut with a plastic spoon. |
Reply privately, Reply in forum +quote
or View forums list | |
» Add a new message to this topic
