Brisket comes from the lower shoulder, breast area of the cow. It is a hard-working muscular cut which requires long, slow cooking. It works best cooked in a pot with liquid but is well used in the US for barbequing and smoking.
For meat which supports local farmers prioritising sustainable methods, check out the Sussex Grazed shop on the Open Food Network.
Serves 6 people
Method
- Preheat the oven to 180 degrees C
- Roughly chop your carrot and onion, and place in the bottom of your crockpot to create a trivet.
- Add your fresh herbs
- Pat the brisket dry, season lightly with salt and pepper
- Add 1tbsp oil to a frying pan on a medium high heat. Seal the brisket by frying it off for a minute or so on each side until it takes some colour. Then transfer to the crockpot
- Pour the beer around the beef
- Put the lid on, and place in the oven for at least 2.5 hours
- When removed, the beef should have an internal temperature of at least 65C
- Allow the beef to rest in the crock pot for at least 10 minutes, before removing to a warm place for another 20 before slicing across the grain.
- Serve with the beery sauce on the side, and your favourite seasonal vegetables.
Ingredients
Prep time: 10 minutes
Cooking time: 2.5 hours
Resting time: 30 minutes
1kg (grass-fed) beef brisket
1 medium carrot
½ white onion
1 bay leaf
1 sprig rosemary
330ml can of beer (something with a bit of character)
