"Save with Jamie" beef brisket - what does 'protect the meat' mean?

[NailTreatment]

Yes this is probably a very stupid question but I'm making the slow roasted beef brisket from Jamie Oliver 'Save with Jamie' book. The instructions say:

"Preheat the oven to 170ºC/325ºF/gas 3. Place a large casserole pan (30cm in diameter) on a high heat. Season the brisket well with salt and pepper and brown it in the hot pan with a lug of olive oil while you peel and slice the onions. Turn the heat off and place the onions underneath the brisket.

Spread the fat side of the meat with the mustard and strip over most of the rosemary leaves. Protect the meat with a wet piece of greaseproof paper, then tightly cover the pan with a double layer of tin foil and cook for around 4 hours for carveable meat, or around 5 for pulled meat.

Check it halfway and add a splash of water, if needed, sealing the foil back securely."

I was going to brown it in a pan and then put it in a roasting tin - does he mean the wet greaseproof paper goes on top of the meat (which is sitting on top of onions), or that the meat should be wrapped in it? Or something else? I'd then cover the tin with double layer of foil.

Also I'm doing 1kg instead of 2kg but assume the cooking time will be around the same? I've never cooked brisket before, but the slow roasted lamb shoulder from the same book is amazing.

I would take that to mean you put the greaseproof paper on top.

Yes, scrunch up some grease proof paper in water/under a running tap, then place it on top of the beef/gently fold it so it doesn’t blow around in the oven. It’s just to ensure the top of the meat doesn’t catch the heat too quickly.

Thanks! Would have thought the foil would do that job but I'll give it a go!

Prob stops the meat sticking to the foil

I usually anchor it with a couple of cocktail sticks.

Protect the meat is what footballers do when they line up for someone to take a free kick 😊

It's to stop the meat sticking to the foil.

@NailTreatment how did it turn out? I love a brisket.

It’s to stop any bits sticking/burning onto the foil. It doesn’t need to be secure at the foil over the top will keep it in place.

The brisket was great! Although I checked on it after about 1.5 hours and the juices were all blackened up in the pan with the onions, I was surprised it didn't say to put water in at the start (as it does with the lamb shoulder) so I kept adding a bit of water every so often.

I suppose there would've been more juices in a bigger piece. But I'm glad it turned out well! I really fancy a braised brisket now. 🙂