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Beef Brisket

Updated on June 17, 2013

Brisket of Beef

Brisket of beef is one of the tastier but lesser used cuts in my view.  Brisket is taken from the breast section beneath the first five ribs, situated in the forequarter of the beast.  Succulent, juicy and delicious, I sometimes cook this meat in a casserole dish for a long time, and sometimes I slow roast it for hours Either way, it's a great taste.

Brisket

If I'm busy doing other things, like writing or reading hubs, I sometimes buy a piece of brisket, trim most of the fat off and peel potatoes,parsnips and any other veg I happen to have: throw them all in a casserole dish and cook them for a few hours.

This time there was about a pound and a half of brisket, on the bone.


It takes very little time to prepare this meal and as its in the oven for hours, you can do plenty of other things while its cooking. Peel the vegetables, cut them into chunks and put them in the casserole dish. Place the trimmed meat on top of the potatoes to keep it off the bottom of the dish so it does'nt stick. Turn the oven on to high. Cover the brisket with water, or you could use stock. Add salt and pepper.

Put the lid on and put the dish in the centre of the oven. Give it 30 or 40 minutes at full heat so as to start the water boiling, then turn the oven down to a very low temperature. It can simmer away quite gently for 3, 4 or even 5 hours. Serve the brisket and I guarantee, it will be absolutely delicious. And it's so easy.

I put the bone from this joint in a deep pan with all the fat I've cut off it, cover it with foil and slow cook it alongside the casserole. The tasty fat that is rendered down is great for cooking roast potatoes.


  • Potatoes, peeled and chopped
  • Parsnip, peeled and chopped
  • onions, diced
  • mushrooms, sliced
  • herbs, thyme, sage, bay etc

Casserole of Brisket

This is the brisket

Easy or what?

Cast your vote for Beef Brisket

Brisket American style

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    • Hello, hello, profile image

      Hello, hello, 7 years ago from London, UK

      Another good and useful lesson I have learned here. Thank you. Having no idea what's what I often wondered. Great hub.

    • scarytaff profile image
      Author

      Derek James 7 years ago from South Wales

      Thanks hello hello. That meat falls off the bone after a few hours cooking.

    • profile image

      ralwus 7 years ago

      You need to learn about West Texas Style Brisket my friend. Nothing will compare, smoked and slow Qued for about 18 hours for a full brisket of about 15-17 Lbs

    • scarytaff profile image
      Author

      Derek James 7 years ago from South Wales

      Hiya ralwus. Yes, I've seen anthony bourdain doing the rounds of the texas barbies. Great stuff, I loved it.

    • jayjay40 profile image

      jayjay40 7 years ago from Bristol England

      I love brisket and cook it most weeks, you can't beat the taste. Thanks for sharing

    • scarytaff profile image
      Author

      Derek James 7 years ago from South Wales

      hiya jayjay. thanks for reading.

    • Paradise7 profile image

      Paradise7 7 years ago from Upstate New York

      Great recipe. Can use it with corned beef, I wonder?

    • scarytaff profile image
      Author

      Derek James 7 years ago from South Wales

      Try it out NO.7 Anything is possible. Thanks for reading.

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