What is best way to cook BRISKET or SILVERSIDE of beef for a traditional English Sunday lunch?!
get a pan large enough to hold brisket
lline with foil enough to wrap completely
rub brisket with creole seasoning, white pepper paprika NO SALT
poke holes in the meat & insert peeled garlic cloves
make sure the FAT side is on top
pour 1-2 cans spicy V8 juice or snap e tom juice
wrap foil completely & bake for 350 fro 6 hours then turn down heat to 250 for 4 hours then to 225 for 2 more hours then check for tenderness
it is done when the meat is fork tender
sometimes i cook them over night if they're really big
when it's DONE
remove from pan & slice then return to pan & pour 1-2 bottles BBQ sauce over it & keep warm in the oven
happy eating !!
Answers: EASY !!
get a pan large enough to hold brisket
lline with foil enough to wrap completely
rub brisket with creole seasoning, white pepper paprika NO SALT
poke holes in the meat & insert peeled garlic cloves
make sure the FAT side is on top
pour 1-2 cans spicy V8 juice or snap e tom juice
wrap foil completely & bake for 350 fro 6 hours then turn down heat to 250 for 4 hours then to 225 for 2 more hours then check for tenderness
it is done when the meat is fork tender
sometimes i cook them over night if they're really big
when it's DONE
remove from pan & slice then return to pan & pour 1-2 bottles BBQ sauce over it & keep warm in the oven
happy eating !!
Yum Brisket is awesome....my brother has a smoker, and he uses that, cooks it for about 12 hours and it is sooo good. Maybe check out google for a recipe, not sure how to do it in the oven.
Also make some good sauces to go with it, I know my bro makes a mustard one and like a olive oil/vinegrette one, very tasty.
I would pot roast them, but you have to cook for a long while or they are very tough.
silverside
slowly - on a medium heat,gas mark 3 or 4,with a slab of goose fat or lard on top,in a roasting tin,or covered with foil.to minimise moisture loss,about 20 mins per pound - 15 minutes for "pink" beef.
After you`re happy with the cooking,take the joint out of the oven,wrap in foil and leave in a warm place (the kitchen would be ok) for 15 minutes,to rest,before carving.
This is amazing.
Smother the joint in a mixture of mustard powder and water.
Then get a pan, and seal the joint and brown it.
Then put it in the over for an hour.
Can you smoke it for 12 hours?. That's the way we do it here in Texas. We rub it with different spices (Chili powder, paprika cayenne pepper, salt, pepper, garlic) and then we complete it with a home made semi-sweet BBQ sauce. If you dont have a smoker place it in the oven for 9 hours with the same spices and some beer, with chunks of onions and carrots). Make sure to continue to moist it with its own liquid. Serve in buns, with pickels and raw onions. Don't forget a Cold beer to go with it.
If you have a slow cook pot this is brilliant as you can prepare early in the morning and leaves you time to do any other preparations. Slightly brown the meat in pan. Finely chop a onion (optional) and place in slow cooker than place joint on top, season. Add enough good beef stock about 500ml (watrose fresh stock is simply the best so beefy) Turn the slow cook pot to low and leave to cook for 7 to 9 hours. Take meat out to rest before serving and pour stock into a pan to make a lovely beefy gravy. Tastes like beef use to before fat was removed and additives were added. If you haven't got a slow cooker don't worry the same can be achieved in a conventional oven. Gas mark 3 for 4 hours basting at hourly intervals
Roast beef and Yorkshire pudding
Serves 6
Preparation time overnight
Cooking time 1 to 2 hours
Ingredients
joint of beef
olive oil
salt
freshly cracked black pepper
For the Yorkshire pudding
3 eggs
115g/4oz flour
275ml/? pint milk
beef dripping
salt
Method
1. Preheat the oven to its highest setting.
2. Rub the beef with the olive oil, salt and pepper all over.
3. Put a heavy-based roasting tray on the hob and when hot, add the beef.
4. Sear the beef quickly on all sides to colour and crisp the outside.
5. Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes.
6. Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.
7. Remove from the oven and place on a board or tray for resting.
8. Loosely cover with foil and rest the meat for a minimum of 40 minutes before carving, letting the precious juices that have bubbled up to the surface seep back into the flesh. Also, as the meat relaxes it becomes easier to carve.
9. For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt.
10. Add the milk, stirring constantly, until you have a runny batter.
11. Leave this to rest, covered, in the refrigerator for up to 12 hours.
12. Place 1cm/?in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/?in of beef dripping across the bottom.
13. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot.
14. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.
15. Serve immediately with the carved roast beef.