Slow Cooked Brisket of Beef
With many new methods coming to our shores for cooking brisket,
from 'bucket seasoned' to cured and peppered pastrami, the beef brisket is having a serious resurgence. Brisket of beef is a cut of meat from the chest of a cow. It's known for its rich, flavourful texture and is often used for slow cooking methods, like smoking, braising, or roasting, due to its robust nature. When cooked properly, it becomes tender and juicy, making it a popular choice for barbecue, especially in Texas-style BBQ, or for smoking.
Often used in a pot roast - where the joint sits atop the vegetables with a small amount of stock, water, wine or beer (may I suggest our very own blade and barrel!) before being slow or pressure cooked. This releases flavours end ensures a soft tender texture.
preparing a brisket is quite a skill and butchers often judge their own beef skills on how even and cylindrical they can roll the finished joint.
