Beef Brisket

Posted By Kerri

This has been on my “things-to-cook-soon” list for ages. I’m a big fan of slow-roast dishes and thought this might be a good alternative to our favourite slow roast shoulder of lamb. Well, I’m not sure if we did something wrong (seasoned and braised in a couple of pints of stock and wine at 160 degrees for three hours. There were carrots, onions, celery, bay, garlic and some dried herbs in there too) or if we just had a poor piece of meat but we really didn’t like it.

The gravy had plenty of flavour but the beef itself was tasteless and dull. We bought a larger piece of beef than we needed for today’s lunch so that we could use the leftovers tomorrow which I’m hoping will be better. I can’t see us cooking brisket to eat this way again though.

Jan 23rd, 2011

4 Comments to 'Beef Brisket'

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  1. Antonia said,

    What a shame. I’ve recently been really disappointed with beef cuts for slow-cooking. I’ve eaten delicious shin of beef in restaurants but despite cooking it long and slow at home, it just didn’t taste of much and was still tough rather than melting and tender as it should be.
    Antonia´s last blog post ..Digestive biscuits for cheese

  2. Kerri said,

    It’s disappointing isn’t it? Particularly when you’ve waited so long for something to cook! This wasn’t tough which was it’s only saving grace. That and tonight’s planned leftover dish.

  3. Nat said,

    That’s such a shame, I’ve done brisket in the same way twice recently and both times it has been lovely (and the meat was only from Tesco).

  4. Kerri said,

    Perhaps I was just expecting something different. It was certainly moist, just tastless (unless submerged in gravy).

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