Brisket (this had better work)

[Workingman]

I bought a piece about the size of half a rugby ball for pocket money in the market. The butcher told me to do this if I had a slow cooker - course I do.

Seal the joint in a lightly oiled pan then transfer it and the juices to the SC. Add two onions, cut in quarters lengthwise, and then a couple of cans of beer/lager - enough to come half way up the joint. Drink any leftovers. Season with a beef stock cube and pepper to taste.

Cook on high for the first hour, then on low overnight. Before serving drain off the gravy and thicken with a butter/flour roué - he said "paste", but I knew what he meant.

[Diflower]

And? Was it any good?
If you haven't done it yet, I suspect proper beer would be much better than lager, brisket needs help from some strong flavouring Sounds good though

[Kaz]

Sounds good to me

[Workingman]

And? Was it any good?

It is in the SC getting drunk. I will report back when I try it.

[Diflower]

For breakfast?

[Workingman]

For breakfast?

Some people!

Tea, with mashed spuds, peas, green beans and carrots. All traditional, like. I might even do Yorkshires.

[Diflower]

Aah but you'll be tasting, you know you will
Mind you, I wouldn't leave it overnight, I reckon about 6-8 hours is plenty for just about anything.

[Workingman]

Of course I will be tasting, who wouldn't?

I agree that 6-8 hours is enough, but SC's are so forgiving that a few hours more doesn't harm... esp brisket.

ETA It is out and resting in a foil overcoat. It is so tender it is falling apart. The gravy - taste to die for - as it came out of the pot was already glutinous with the fat and juices from the meat so it only needed a bit of browning and a tsp of flour to thicken it. I think that I am going to shred the meat rather than attempt to slice it, I saw the Hairy Bikers do something similar to a slow cooked lamb joint.

[Workingman]

Done.

[Diflower]

'Pulled', it's called
Often done with pork, or ham hocks, sometimes the meat is then mixed with a bit of eg barbeque sauce