[FONT="]I bought a Brisket joint which I divided in three so the joint was about 1.3 pounds. Having a rough idea that Brisket is tough I started it of for 20 minutes at 200c covering it with foil and reducing it to 160c for 3 hours. It was as tough as old Harry and I could have chewed it for an hour without it devolving.[/FONT]
[FONT="]I found the following instructions on the Internet but I hesitate to think what that would have resulted in.[/FONT]
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[FONT="]"Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 170°C for fan assisted or 180°C for ovens without a fan. Continue roasting for 20 minutes per 500g reaching a core temperature of minimum 58°C for a medium rare roast."[/FONT][FONT="][/FONT]
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[FONT="]I would welcome some advice.[/FONT][FONT="][/FONT]
[FONT="]I found the following instructions on the Internet but I hesitate to think what that would have resulted in.[/FONT]
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[FONT="]"Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 170°C for fan assisted or 180°C for ovens without a fan. Continue roasting for 20 minutes per 500g reaching a core temperature of minimum 58°C for a medium rare roast."[/FONT][FONT="][/FONT]
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[FONT="]I would welcome some advice.[/FONT][FONT="][/FONT]