Brisket is a superb value cut of beef that needs to be cooked low and slow until it is melt-in-the-mouth tender. There are two styles of cooking that I like with Brisket, with BBQ being my favourite and pot roast being the classic Englsih version.
If you have a Big Greeen Egg BBQ or similar, then you need to set up indirect cooking at 110°C. Depending on the size of your brisket will depend on your cooking time, but you need to get the brisket to 92°C for perfect results. Definitely add woodchips at the start of your cook to give that smokey flavour.
If you want to go for the slow pot roast, then a rolled brisket is the cut you need. Here is a simple, but extremely tasty recipe, ideal for a Sunday lunch after a long walk, with mashed potatoes, cabbage and carrots. Make sure to get extra, as a brisket sandwich with piccalilli is hard to beat the next day.
Pot Roast Rolled Brisket Recipe
- 1 rolled brisket (2kg)
- 2–3 Tbsp butter
- 5 tbsp vegetable oil
- 2 carrots, chopped
- 3 stalks celery, chopped
- 2 medium/small onions, sliced
- 400g Chestnut mushrooms quartered
- Whole garlic bulb, cut in half
- small bunch parsley
- a few sprigs of thyme
- 500ml red wine, beef stock or beer
- Salt and pepper to taste
- Preheat the oven to 190°C/Gas 5/fan oven 170°C.
- Pat dry and heavily season brisket with salt and pepper
- Heat the oil in a thick-bottomed casserole dish (with lid) on medium high heat and brown the brisket on all sides.
- Remove the brisket, lower the heat, add the butter and the chopped veg for 7 minutes
- Return the brisket to the pan and add your liquid of choice and the herbs. Add water if necessary until the brisket is 2/3rd covered and bring to a simmer.
- Cook at 190°C for 20 minutes before reducing the heat to 160°C and cook for two hours until tender, or until brisket has reached an internal temperature of 92°C
- Place brisket in foil to rest, remove the fat from the juices, stir in mustard, season to taste. Serve with mashed potatoes, seasonal greens and the juice.