For Sunday roast my husband, David had procured a lovely joint of brisket for supper, but time got the better of us, and it got to late, when we remembered that it needed to be got in the oven. So I told David not to worry, I would cook it up for supper on Monday. Brisket is one of the cheapest joints of beef and if cooked right is though one of the tastiest. If not respected and cooked slowly and for long enough, you got yourself meat that is like eating an old leather boot. So I popped it in the conventional oven on Monday with chopped up onions, water to cover the bottom of the pot, some herbs, salt and pepper, around 11 am at 140c to remove it 7 and a 1/2 hours later and had meat that melted in the mouth with enough meat and gravy left over to make pies for supper tonight.
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“The greatest pleasure of a dog is that you may make a fool of yourself with him, and not only will he not scold you,but he will make a fool of himself, too.”
― Samuel Butler Me (Jane) with Puddin' and Teagol, waiting patiently to flush a patch of kale, December 2019
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March 2022
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