Roasted a brisket last night and it has ended up pretty tough (not sure if it's just the quality of the meat or something we did) any hoo - any ideas what we can do with the rest other than curry it?
Otherwise the dogs may be in luck!
Ta Oracle
Chat Forum
[closed]
What to do with some tough beef!
-
Posted 1 year ago #
-
Brisket needs to be cooked low and slow, was it nice and fatty?
Posted 1 year ago # -
Pop it in the slow cooker with some veg for half a day
Posted 1 year ago # -
Use it as a filling for Steak and Stilton pie - it until tender first.
Posted 1 year ago # -
No it wasn't very fatty, we may have cooked it too hot (180) was nice and pink in the middle though
Posted 1 year ago # -
Slow cooker - nice idea!
Use it as a filling for Steak and Stilton pie - it until tender first.
I guess you mean beat it up?Posted 1 year ago # -
What mrvear said. You need a "better" cut of beef if you want to roast it and leave it pink. I would go for the slow cook/pot roast method for brisket.
Posted 1 year ago # -
Whole, in a slow cooker, covered in beer / red wine, accompanied by garlic, red onions and mushrooms.
cook for 7-8 hours...
Posted 1 year ago # -
Brisket should be quite fatty and loose in texture and the best way to cook it is to braise it very slowly; a slow cooker or Aga bottom oven is perfect. It should then be cooked all the way through and should just fall apart when you try to cut it.
Posted 1 year ago # -
Yeah it was a supermarket "special" oh well live and learn
Posted 1 year ago # -
I guess you mean beat it up?
No I meant braise lol - Friday morning brain to finger lag
Posted 1 year ago # -
I never said a better cut was needed. Fat is good. I worked as a butcher for 7 years and folk seem to want all their meat as lean as possible then complain it was dry etc. My boss was a proper old timer and would sometimes refuse to remove fat for people. Brisket is a great cut.
Posted 1 year ago # -
pot roast brisket or topside slowly. (lid on)
Posted 1 year ago # -
mrvear.....sorry I was agreeing with the cook it low and slow!
But you do need a "better" cut if you want to roast it high and leave it pink in the middle. The quotes around the "better" were there because I often don't agree that the more expensive cuts are better. I only worked as a butcher for 18 months though
Posted 1 year ago # -
my missus did say it was odd there wasn't much fat but i think we just cooked it too quickly as well
Posted 1 year ago # -
Brisket is fantastic, and would back everyone up who is saying it needed to have been cooked low and slow... or braised... hmmmm... beef..
Anyway, what you can do with it now is make a very nice cottage pie. Instead of using mince, just whizz up the remaining beef in a food processor and use that.
Posted 1 year ago # -
april fool?
Posted 1 year ago # -
Funky
Thats something I hadn't though of!Posted 1 year ago # -
Chew?
Posted 1 year ago # -
april fool?
well technically I was a march fool for cocking up a roast beef but i havent suggested picking any spagetti from a tree now have I !
Posted 1 year ago # -
Chew?
well we did that last night!Posted 1 year ago # -
pot roast
Posted 1 year ago # -
Slice what's left as thin as bacon and flash fry or stick on the barbie and have as steak sandwiches with fried onions.
When I gave a get-together and decide to do steak sandwiches I always use a cheap cut and everybody thinks I've spent a packet because doing it that way brings the best out of it.
Occasionally on a Sunday I get a slow roast joint, or brisket and put it in a pot with carrots, small onions and about an inch of water and do it slowly for 3 to 4 hours. Then I do all the other stuff as normal for a roast beef dinner. You have to juggle the temperatures to get the roast potatoes and yorkshire puddings to go crisp, but it tastes great at a third of the price. No need to cook in wine or anything else. there's enough flavour doing it in water.
Posted 1 year ago # -
Sorry j_me I got the wrong end of the stick
Posted 1 year ago #
Topic Closed
This topic has been closed to new replies.
