Braised brisket
Brisket has got to be one of the most under rated cuts of meat around. the best part of it is that the cooking methods that suit it best are slow cooking like braising, so it is almost impossible to muck it up no matter how inexperienced you are in the kitchen. It will always be moist and tender… just remember one rule.. the longer it cooks the better.Braised brisket is so great for entertaining, little effort and beautiful smells.
What you need
2 – 2.5kg brisket
6 cloves charlic roughly chopped
1 tablespoon dried rosemary
500ml apple cider
salt and pepper
2 tablespoons olive oil
1 medium onion roughly chopped
The process
Season your brisket with salt and pepper quite well.
In a large pot that has a lid add the olive oil and sear the brisket on all sides to give it a nice brown colour all over.
Add the apple cider, garlic, onion and dried rosemary and bring to the boil.
Reduce the heat to medium low, you want a slow simmer. Then place the lid on and leave it to simmer for 3 hours. This really could not be easier..
Don’t try to reduce the time, the brisket needs to braise for at least 2 1/2 hours but 3 hours is best. It will be tough unless you give it the time.
Slice with a very sharp knife, it falls to pieces very easily.. sometime those are the best little bits!
Serve with a rich gravy, your favorite roast vegetables, this Warm potato salad recipe and keep the leftovers for sandwiches. It’s truly fantastic.
If you are feeling adventurous try the roast brisket, it is unlike anything you have ever tasted.
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Hi Graham, Will it work equally as well if you do it in a pressure cooker for 1 hour
Hi Gary, Braising is not the same process and you are unlikely to get the same flavour. Don’t rush it bud, it’s well worth the time. Cheers G
Hi Graham, Have been looking at this one for a while. I have no oven as such here in Thailand but have some sort of convection contraption that is great for many things but cant set it for longer than 60 minutes and I am seldom home to reste it.
Do you think after the braising it could be finished off in a slow cooker?
Rgds
Rob
Hi Rob, that will work just as well, a good slow cooking will ensure it is beautifully tender after braising for an hour. Enjoy it and happy days in Thailand G
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Hi there Graham
i am going to try some of your recipes this weekend.
I LOVE your recipes they are amazing.
do you have some more slow cooker recipes? i am also looking for 3 tier steamer recipes. PLEASE
thanks so much for the awesome recipes. i have a few of my own if you interested?
Hi Karen, I do have a few more that need to be tested out, so keep checking in. Not familiar with 3 tier steamer recipes… is a bit diety for me. Please send your recipes on, would love to give them a go. Cheers G
do you have a direct email to send them to? it is in a word document.
sure Karen, pls send to graham@weekend.co.za Cheers for now G
Hi Graham,,,Is this one piece of brisket, as if a roast, or sliced as you normally see it in the butcher
Hi Terry, this is 1 large piece of meat. Cheers G
I love all your recipes! I like the fact that the ingredients are either in one’s grocery cupboard or easily purchased at the supermarket! And they are easy for the working mother to rustle up! I’ve never bought apple cider before. What would be a good substitute or is it best to use the apple cider? Regards …
Hi Sue, you know what they say… don’t fix it if it aint broke.. Apple cider makes a big difference, available in any liquor store. Having said that a good verjuice from Woolies would probably serve you just as well an is non alcoholic. Cheers G
Thanks Graham. I will go with what you say and use the apple cider!