DH has bought a bloody brisket joint - how do I cook it for best results?

[MrsHollyandtheIvy]

The packet says 1 hour 25 minutes at 180c, but that doesn't seem very long for a slow roast. It weighs about 750g, by the way.

Any advice or tips. I don't want to be eating something for dinner that tastes like shoe leather! Thanks.

Slowly!!

Preferably in a slowcooker, on a bed of chopped onions and with a dash of red wine, on low for about 7-8 hours.

Dee beat me to it! Was going to say exactly the same thing. If you don't have a slow cooker pot roast it, ie like a casserole on the stove top, same sort of thing, bung in some onions, carrots and either a bottle of beer or some red wine.

or chop it up & casserole it in the oven if you don't have a slow cooker

brisket is a pot roast cut rather than roast

Can really recommend Delia's Pot Roasted Beef recipe as one that comes out lovely every time. 3 hours in a cool oven. Doesn't need a lot of liquid.

Thanks ladies. Am going to go for the slow cooker one and do it tomorrow instead!

Quick question in case anyone's still looking - should I seal the meat before putting it in the slow cooker?

don't think so - it's for colour mostly & that doesn't matter for a pot roast?

Yes to sealing it. Slow cook for as long as you can manage it. Ideally needs red wine, bay leaves and baby onions.

I'd seal it too, just to add extra flavour.