How To Cook A Brisket

I'm going to show you how to cook a brisket of beef. Now, brisket needs a lot of cooking. It needs to be cooked really, really slow.

I'm thinking more of a stewing steak type of meat. What I'm going to do when I'm cooking it, I want to actually add as much flavor and as much, you know, tenderness to my meat. So we're looking at a nice amount of heat.

We're looking at about 160, not so safe temperature. So carrots, onions, celery, leek and at the bottom of our tray, a nice sort of a roasting tray brought from meat sale, and then I'm looking to put some kind of tomato juice, white wine and it should cover my brisket. So, look here, I'm merging, so I'm actually part poaching and part roasting my brisket.

It's a roasting meat that takes a bit of time to cook, so we're looking at about 5 to 6 hours set in a moderate oven. I always say my moderate oven is nice at about 160, gas mark 6, a safe temperature for cooking my brisket. There is no substitute for this on cooking.

You can't set it off, put it in front of a hot oven and expect it to be tender. We have to break down the fiber very slowly for us to get the tenders from the meat. So as I said, carrots, onions, celery, leek is to coat our middle coir on the nice bed of our tray.

On goes our meat. We're going to cover it with tomato juice, white wine, tin foil for the oven. Nice and tender.

This is a sore size I've got here. I've got probably about 4 to 5-pound brisket. Like I said, I want to allow a good 4 to 5 hours for it to be cooked nice and tender.

Allowed for shrinkage, it's probably going to shrink by one third but the flavor is also fantastic. So, what I would advise you to do, probably, is to salt and pepper it in a nice hot pan, seal it off, seal those flavors in. Then get it into your tray of vegetables.

Then cover it with the tomato juice, the white wine, tin foil for the oven. And that is how I cook my brisket.
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