Only Slow cook this! But delicious if you do!
Only slow cook it! I leave it in about 8 hours and it falls apart.Cook with chopped onion and a stock cube, then thicken the gravy with beef granules> Can also coat the beef in mustard for extra flavour - delicious and easy!
I love this special taste, cooking with ginger , w
I love this special taste, cooking with ginger , wine and green onion over 4 hours, that would be great!
Cook it slow, it's brisket!
I browned it first with a heap of seasoning. Lobbed it in the slow cooker on low with onion, carrot, celery, parsnip, beef stock, red wine stock cube and a big pinch of mixed herbs. Cooked on low for 7 hours. Thickened the resultant sauce/gravy with a little bit of cornflour/water mix. Served with mash. Very, very nice.
Rubber - don't buy it.
After having slow-cooked this joint it fell apart in the tin, although it did carve well. However, there were about 2 nice mouthfuls in the whole piece - the rest was like rubber and needed to be disposed of after chewing. A total waste of money. Why are we paying good money for this rubbish?
easiest meat ever to cook
beef brisket has got to be the easiest cut of meat ever to cook in the world.drop it into a slow cooker for several hours and it will just fall to pieces,no sharp knife required.maybe some of the poor reviews should stick to buying takeaways as clearly they have no idea how to cook and probably even over boil water.
It's perfect for braised beef and slow cook for 1
It's perfect for braised beef and slow cook for 1 hour, melt in your mouth, so yummy!
Not surprising the 'Product of..' advice evades th
Not surprising the 'Product of..' advice evades the source and only states 'Packed in...' info. If the tough, tasteless, stuff I tried is an example of what Tesco 'un-sourced' brisket is like, I'll be avoiding it.
Its brisket - you DO NOT cook it in "the oven" no
Its brisket - you DO NOT cook it in "the oven" no matter who tells you that is an acceptable method. Simmer it in a large pan on the hob for several hours, or cook it in a slow cooker and it will come out beautiful and tender. I imagine that if it IS done in the oven its taste and texture are rather like a pair of my old boots.
Tough, fibrous, inedible
I cannot believe the "good" reviews for this brisket are bona fide. As an experienced and careful cook, I cooked this brisket joint on a low oven temperature for three hours + with plenty of well flavoured stock, onions, carrots, sweet potato and herbs. Unfortunately, the resulting meat was inedible, being very tough, stringy and fibrous and impossible to carve - even with a newly-sharpened knife. Poor quality meat and presumably not "hung" enough, a total waste of money and a disappointment for a hoped-for tasty meal on a Winter evening.
Always lovely if slow cooked. Really tasty and good value