cooking wolfe
Assistant Cook
I am looking for a killer recipe for oven
roasted beef brisket.
any ideas out there?
roasted beef brisket.
any ideas out there?
that sounds just sooooo gooooodI usually pot- roast Brisket of beef to ensure utmost tenderness. What I do is season the joint all over with fresh ground pepper, salt, a shake of curry powder ( trust me) and then lay it in a baking dish on a bed of sliced onions, fresh or dried herbs, and sliced carrots. Add stock to about half way up the sides of your joint and put on lid or cover tightly with foil. Cook at 160-170c for 20mins per pound plus 20mins extra for good measure. You can turn it over half way if you want. When you can put a knife through easily, remove joint, cover and rest in warm place. Strain the liquid and thicken with all-purpose flour to make gravy. This is my way but I'm sure you will have other suggestions. Enjoy!
I too make a brisket on top of the stove as a pot roast. Brisket needs looong cooking time to become tender or braising. Braising is the quickest and the most likely to tenderize the meat. By the time you roast it to the point that it is tender enough to eat, it has shrunk to almost nothing and is very dry. No moisture left. Go with the braising on top of the stove.
Addie, menumaker's oven method is in a tightly covered pan with liquid so it is also braising. I always do my pot roasts in the oven. Set it and forget it.
Brisket us part right behind the front leg of the cow, on the bottom.
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Good one CharlieD. I was asking what part of the brisket or are they doing the whole brisket.
Is it ever called something other than brisket? I never see anything labeled as brisket in my local supermarkets but I have seen brisket occasionally in WalMart. I've never cooked it.
Around St. Patty Day, it is called Corned Beef.
Around St. Patty Day, it is called Corned Beef.
I do something similar (without the curry powder which sounds interesting and I'll try it). Like "Menumaker" and my mother I cook it in the oven but with slightly less liquid and I add wine or Mackeson (a beer like Guinness but slightly sweeter) to the stock which I thicken like MM)I usually pot- roast Brisket of beef to ensure utmost tenderness. What I do is season the joint all over with fresh ground pepper, salt, a shake of curry powder ( trust me) and then lay it in a baking dish on a bed of sliced onions, fresh or dried herbs, and sliced carrots. Add stock to about half way up the sides of your joint and put on lid or cover tightly with foil. Cook at 160-170c for 20mins per pound plus 20mins extra for good measure. You can turn it over half way if you want. When you can put a knife through easily, remove joint, cover and rest in warm place. Strain the liquid and thicken with all-purpose flour to make gravy. This is my way but I'm sure you will have other suggestions. Enjoy!
If it's the same unsalted cut that we buy rolled and tied as "brisket", my mother also used to "roast" brisket dry in a covered dish at a fairly low temp and it worked well. Came out very tender. I suppose the sealed lid meant it cooked in it's own steam.I too have done an oven pot roast. The question was for an oven ROASTED brisket. Roasted is a bad idea.
You need a "proper" butcher who will cut what you want rather than a supermarket that tells you what you can have .Is it ever called something other than brisket? I never see anything labeled as brisket in my local supermarkets but I have seen brisket occasionally in WalMart. I've never cooked it.
Well, no. Corned beef is salt-cured brisket. Brisket is the raw beef.