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slow cooker brisket beef- just 'how' really!

(6 Posts)
TheSecondComing Mon 30-May-11 16:11:30

Message withdrawn at poster's request.

SixtyFootDoll Mon 30-May-11 16:16:03

I brown mine first, then put it in with about quarter a pint of stock.

eugenefitzherbert Mon 30-May-11 16:19:24

I did roast beef in the slow cooker yesterday. Not sure what brisket is but I did mine by rolling it in pepper, salt and herbs and then browning well all over. I chopped some carrots, leeks and onions in large chunks and lay them on the bottom of the slow cooker and rested the browned beef on top.

I didn't add any liquid at all.

I put it on high for around 5 hours. It was really tasty and very tender but it was difficult to slice so I just broke it into chunks.

HTH

eugenefitzherbert Mon 30-May-11 16:23:13

I just googled - seems like brisket might be a bit tougher than the piece I had. All the recipes recommend adding stock, tinned tomatoes or wine.

If it is a big piece of meat it will stay together during cooking and you can serve it sliced with gray.

I used the juices from mine and the gravy was lovely.

TheSecondComing Mon 30-May-11 16:28:06

Message withdrawn at poster's request.

NettoSuperstar Mon 30-May-11 16:32:52

I brown, add a small amount of stock (a mug full maybe?) and loads of veg, mainly root veg as it won't disintegrate.
Cook all day on low.

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