Bring on the brisket!

When anyone mentions brisket I can't help but think of it rolled and shoved unceremoniously in a pot roast – not my favourite.

So, I asked Mr. Potter (my friend and butcher) if I could have a piece of brisket before it was rolled – I sure can. I am now on a mission.

I have a cunning plan - I'll just cross everything and hope it works.

Slow cooked brisket

1 flat piece of brisket – size to suit your needs – cut it in half

if it's too large for the slow cooker

2 tbsp Worcester sauce

½ tsp chilli

pinch of cayenne

250ml tomato ketchup

2 tbsp Dijon mustard

2 tsps lemon juice

1 garlic clove, crushed or 1 tsp garlic paste

125ml maple syrup

Place the brisket in a slow cooker – low setting. Place the remaining ingredients in a bowl and mix, by hand, until well blended.

Pour over the brisket and cook for 6 hours. Lift out the brisket and slice thinly, cover with the sauce. You can serve immediately. You can if you wish place the sliced brisket and sauce into a foil tray, cover and fridge. When you want to serve place it in a pre-heated oven 200c/180fan/Gas 6 for 15/20 minutes with the foil removed.

My designated tasters last week were Tim & Cheryl who came for a day out with Dad. I have to mention here that no matter whether it's -10 degrees or, in this case, the hottest day of the year, roast potatoes are compulsory.

Despite the warm weather the brisket et al was duly served … baited breath.

It went something like, ****** **** that's gorgeous – tastes like roast beef but with a kick ….”

All gone!

A note or three :

I can confirm that this brisket freezes very well as does the sauce so if you can afford a large piece of brisket it's worth it.

Freeze the brisket in a piece – it won't dry out.

You don't have to serve it with roast potatoes, whatever takes your fancy – rice – noodles – pasta like orzo - they'll all work.

If you're curious to see what it looks like :