Discussion in 'SMB' started by fyl2u, Feb 3, 2011.
...and how do you cook it to maximise the tenderness?
This brisket's chewy as fook.
I always assumed all hippies were vegan
Curtain has always been the chewiest in my vast experience, so I would stay away from that if I was you
You didnt cook it correctly then.
Brisket, when cooked correctly is the most tender and full flavour of all cuts.
Next time do it in a slow cook for 7 hours. You wont be able to carve it as it will just fall apart under the pressure of the carving knife.
Brisket could be the most tender cut if you were to cook it properly. Hoy it in a stew and let it cook for hours and hours and it'll be falling apart.
Otherwise Fillet would be a good choice, but only if you have it very rare.
If neither of these work for you, eat mince.
What gas mark?
Or do you just leave it outside in the sun?
They probably are.
Slow cooker man....
Do mine in my Le Cru pot.....add onion,celery,carrots,bay leafs and beef stock and cook for a few hours.....you just know when its ready
I did Beef Cheeks not so long ago, took 3 hours ish and was super tender but not too much gone. Not really a fan of meat that just crumbles when you look at it, unless the sauce/gravy is really amazing.
wee's he like??
Always make sure all the meats submerged when your cooking cheap cuts too, can ruin it and make the top half very chewy and dry. Sort of the opposite of a roasting joint going wrong when it frys on the tray.
Was expecting a dodgy look from the butcher like!
Has to be beef shin.
Done in stout, gas 4 for 3-4 hours.
Bah, away with your new-fangled electrickery.
I'm talking about oven-roasts.
We've been buying pre packed joints of beef from Morrisons and putting them in the slow cooker.
Melts in the mouth.
Slow cooker for about 8 hours, and that stuff turns out great.
Supermarket stuff is always shit imo.
Proper butcher have the real stuff
chateaubriand is very tender
this. Butchers or the farmshop only way to go.Same for fruit and veg.In fact its about time supermarkets were kicked back where they belong
Correct, I do mine in 2 inchs of water, nowt else, it will melt in your mouth
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