Advanced search

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Message withdrawn at poster's request.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.


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Message withdrawn at poster's request.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.

Join the discussion

Registering is free, easy, and means you can join in the discussion, watch threads, get discounts, win prizes and lots more.

Register now »

Already registered? Log in with: