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Last edited by nick the grief; 25-11-2006, 10:47 PM.ntg
Never be afraid to try something new.
Remember that a lone amateur built the Ark.
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Tend to cook brisket as my mum always does ie wrapped tightly in two layers of foil (no idea why but it works and I don't want to risk it being essential) and then very very slowly (Gas 2) for hours and hours on end in a casserole dish. Don't add water, just season and it produces some beautiful juices which make perfect gravy.
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
Which one are you and is it how you want to be?Comment
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Yeah, it's definately the fat off the lamb and the brown sauce that makes a mess of your body like that Nick. You should eat more fruit and vegetables.
From each according to his ability, to each according to his needs.Comment
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Guess what I'm cooking for tea tonight in the slow cooker! - just basic, onions bit of stock and a very long, slow cook - by the time we are ready to eat about 7hours methinks! Excellent stock for making lovely, rich gravy! Dexterdog
Bernie aka DDL
Appreciate the little things in life because one day you will realise they are the big thingsComment
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FezinioOriginally posted by Fezinio View PostIts ages since i have seen a bit of brisket. Used to love fighting the string thinking it was a bit of meat when younger, silly me
Suppose the supermarkets have killed (pardon the pun) all the traditional cuts.
I was looking at some oxtail the other day and it was more expensive than steak !!!!
Anyway with cuts like shoulder or brisket i like to cook with my veggies with a little of stock and put in a casserole dish then seal the lid with flour and water (i think the Greeks do this). Cook on a very low heat for upto 24 hrs and I can tell you it is to die for
Fezinio
Please can you expand on the "24hrs"
What type of oven are you putting the pot into?
What temperature?
ThanksComment
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I've usually done it as a pot roast. Add the joint to a big casserole dish with carrots, chopped onions, celery, leeks, turnip etc - winter veg really, and water. Cook for a couple of hours or more in a slow oven. Let it cool (do it the day before you want to eat it) so you can lift the fat off. Reheat with thickening and you have a helping of veg per person and a lovely gravy. All you need the mountain of mash!Whoever plants a garden believes in the future.
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I must admit, for years I avoided beef like the plague, expensive and shrinks in the oven.I always thought it had to be cooked fast at a high heat to seal it.
Then a mate told me to wrap it in foil and bung in on a low heat for 4 to 5 hours.
WOW! what a difference, lovely and tender and hardly shrank at all!Vive Le Revolution!!!'Lets just stick it in, and see what happens?'
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Coat your beef with melted chocolate. Everyone loves chocolate briskets!!Gardening is a matter of your enthusiasm holding up until your back gets used to it.Comment
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Chocolate brisket, sounds a bit iffy to me, think I'll pass on that one.
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
Which one are you and is it how you want to be?Comment
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