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  • Crocking a brisket

    I have a 6lb brisket, one side fatty. My rough plan is to cut it so it fits in a slow cooker, lay some carrots, sweet potatoes, & celery down, then put the brisket, probably cut in thirds so it will fit, on top. Then I plan to set the cooker on high for a couple hours, then turn it to low for several more. I should probably add some water to cover the vegetables. I think.
    Then there is the matter of the seasoning. I'm thinking adobo, but I haven't decided yet.
    So I'm thinking the meat should be tender after that, and the vegetables soft. So then I'd kind of pull the brisket apart.
    Does this sound like a viable plan. Anything you'd do different?
    Alternately, I could put it in a big roaster at 200, vegetables on the bottom. But wouldn't they burn that way? If I do that, should I put the brisket on a rack in the roaster? It would fit in the roaster whole. And should I sprinkle the adobo or whatever else directly on the meat, or maybe melt some butter and season it with adobo and baste it?
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    What would Andy Taylor do?

  • #2
    Last time we did a brisket we used Anne Burrell's balsamic brisket recipe http://www.foodnetwork.com/recipes/a...ci./index.html and slow cooked it on low 8+ hours. It was amazing!

    This summer we're going to smoke a couple of briskets. It's one of my favorite cuts of meat.
    50yo, 5'3"
    SW-195
    CW-125, part calorie counting, part transition to primal
    GW- Goals are no longer weight-related

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    • #3
      Hmmm...404 Page Not Found.
      I did a search there and found it. That looks a bit too advanced for me.
      --

      What would Andy Taylor do?
      Last edited by EMonger; 06-01-2013, 06:37 PM.

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      • #4
        I would add some onions and garlic to the mix. And maybe rub some coarsely ground pepper into the beast before cooking.

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        • #5
          Originally posted by Paleobird View Post
          I would add some onions and garlic to the mix. And maybe rub some coarsely ground pepper into the beast before cooking.
          Instead of the adobo or in addition to? And would you use the slow cooker or roaster, and with or without the rack?

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          • #6
            Originally posted by EMonger View Post
            I have a 6lb brisket, one side fatty. My rough plan is to cut it so it fits in a slow cooker, lay some carrots, sweet potatoes, & celery down, then put the brisket, probably cut in thirds so it will fit, on top. Then I plan to set the cooker on high for a couple hours, then turn it to low for several more. I should probably add some water to cover the vegetables. I think.
            Then there is the matter of the seasoning. I'm thinking adobo, but I haven't decided yet.
            So I'm thinking the meat should be tender after that, and the vegetables soft. So then I'd kind of pull the brisket apart.
            Does this sound like a viable plan. Anything you'd do different?
            Yes, this sounds like a reasonable plan. I would not add water as the juice will run out of the meat to cook the veges. I would also leave the cooker on high, all day ie 8am to 6pm. Seasoning - you could use anything eg salt, pepper, herbs such as rosemary, thyme or mixed herbs and/or curry powder. Or you could use garlic and/or ginger and turn it into a sweetnsour with some chunks of ham and pineapple and maybe capsicum/bell pepper.

            One that I often do is cut the meat into chunks, toss it in tomato paste and cumin or some other tasty spice. But the cutting does take a bit longer than just layering as you are planning to do.

            Any liquid at the end can be poured off into a small pan and boiled till reduced and thickened, or just thicken with a spoonful of cornflour or some primal alternative.
            Annie Ups the Ante
            http://www.marksdailyapple.com/forum/thread117711.html

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            • #7
              Until the juice runs out of the meat, wouldn't the vegetables scorch?
              --
              What would Andy Taylor do?

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              • #8
                I generally cook a 2.5 - 3lb brisket in the slow cooker. I slice 8 + oz of mushrooms thinly, cut little holes in the brisket and stuff with garlic cloves. Salt and pepper brisket, place the sliced mushrooms around, under and over the brisket and cook on high until the meat literally falls apart when using two forks. I think it usually cooks for about 10 hours...

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                • #9
                  Vegetables shouldn't scorch in a slow cooker, I guess depends how high yours goes but mine is pretty slow even on high.

                  Metric, that sounds really good - simple too.
                  Annie Ups the Ante
                  http://www.marksdailyapple.com/forum/thread117711.html

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                  • #10
                    It goes really well with a baked sweet potato with sour cream Super simple. Impossible to screw up. Make it on a near weekly basis. Could add some onions too.

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                    • #11
                      the slow cooker recipe plan sounds really tasty and Id go with it. briskets very versatile and works well with many spice combos. A cup of water is more than adequate though as brisket releases a lot of water in cooking and in a slow cooker its retained unlike in roasting when it cooks off.
                      When I'd had enough of the grain and starched based 'diabetic eating for health' diet (eating for health, my ass!) my weight was 242.5 lbs. On starting primal- 18th April 2013 weight : 238.1.
                      27th July 2013. weight after 100 days 136.9 weight lost 101.2lb ; that's 105.6lbs since I stopped the 'diabetic eating for health'
                      new journal http://www.marksdailyapple.com/forum...ml#post1264082

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                      • #12
                        Originally posted by CarbDodger View Post
                        the slow cooker recipe plan sounds really tasty and Id go with it. briskets very versatile and works well with many spice combos. A cup of water is more than adequate though as brisket releases a lot of water in cooking and in a slow cooker its retained unlike in roasting when it cooks off.
                        Would the same be true of slow roasting in an oven at about 200? Is that low enough to retain the juices & not scorch the vegetables? If I use the crockpot, I'll have to cut the brisket into 3 or maybe even 4 pieces for it to fit, while it'll fit into the roaster whole.

                        --

                        What would Andy Taylor do?

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                        • #13
                          If it covered well in the oven the meat wont dry out, use foil either to cover or as a seal if your roaster has a lid.
                          If you're going to be home you can check the veggies - if they start to overcook just scoop them out and put them back 1/2 before you take the roast out to heat through.
                          When I'd had enough of the grain and starched based 'diabetic eating for health' diet (eating for health, my ass!) my weight was 242.5 lbs. On starting primal- 18th April 2013 weight : 238.1.
                          27th July 2013. weight after 100 days 136.9 weight lost 101.2lb ; that's 105.6lbs since I stopped the 'diabetic eating for health'
                          new journal http://www.marksdailyapple.com/forum...ml#post1264082

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                          • #14
                            Yes. Most slow cookers I've used gt up to a pretty rapid boil, so they're putting out more than 212 to get the contents boiling. I've done pot roasts in the oven at 200 and they never really boil. They barely even simmer, but they always turn out super tender and delicious. So my vote goes to the oven.

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                            • #15
                              Originally posted by CarbDodger View Post
                              If it covered well in the oven the meat wont dry out, use foil either to cover or as a seal if your roaster has a lid.
                              If you're going to be home you can check the veggies - if they start to overcook just scoop them out and put them back 1/2 before you take the roast out to heat through.
                              Crap. I plan to cook it while I sleep. I work nights, so the plan is to come home, throw it in the crock pot or oven and wake up to a cooked meal. So, no, I won't be awake to take out the vegetables. But they may burn even in the slow cooker according to the other answer... What if I turn the slow cooker on low? Would 8 hours on low be enough to cook & tenderize without scorching? Or would I accomplish the same in the oven if I put the vegetables on top to protect them from scorching?



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                              What would Andy Taylor do?

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