BRISKET - how should I cook this?

[hulahoopsilove]

never bought this cut of meat before but it looked lovely so how should I cook it?

Mine is in the oven now and smells divine! www.jamieoliver.com/magazine/recipes-view.php?title=pulled-brisket-chilli-1

Never tried it before, still have 2 hours cooking left but looks lovely.

The thing with brisket imho is that it needs long slow cooking in liquid so it isn't dry.

Pot roast it with onions, carrots and celery, bay leaves and beef stock. Either slow cooker on low for 6-8 hours or in the oven in a deep casserole with a lid at 140 for 4-5 hours. The meat falls apart and is delicious.

In a slow cooker on a bed of root veg sone stock and red wine balsamic vinegar and a bay leaf. Fir at least 8 hours if not more

Put the veg and stick through a sieve to add to gravy.

Yumm

Oooooo some lovely suggestions here thank you. We want it for Sunday lunch with veggies etc... so was thinking more sliced but sounding as if it wont slice. Would 5 hours be too short in the slow cooker on high?

I usually just pot roast with red wine and lots of thyme and serve with typical Sunday roast vegetables, roast potatoes and yorkshire puddings. Actually it is one of my most favourite meals.

sounds lovely ISing...does it slice though or just crumble?

I always used to pot roast mine, but now slow cook it. Rub with oil, season. Oven on as hot it will go, ( or 230 ) and roast uncovered for 20- 25 mins depending on how big a piece it is .( I tend to buy a big bit so there is leftovers! ) Take out the oven, add a splash of boiling water , just so it covers the bottom of the roasting pan. Cover tightly with foil turn down oven to 140-145 and cook for a further 2 -3 hours depending on size - you cant really overcook it! Leave to rest for at least 20 minutes before slicing. ( so tender you can shred it if you prefer ) Really tasty and tender.

Ooh Elysianfields Jamie's pulled brisket chilli is delish, I've made it a few times now. Hope you enjoyed it.

DdJames - it was really gorgeous, and so simple, the only hassle was the long cooking but I bunged it in the oven and just drooled at the smell all afternoon!

Well I can report back that it was devine, the taste was unbelievable. I just slow cookered it for 6 hours and made a gravy from the juices, a real winner wikll definately purchase this cut again. Will try the brisket chilli next time