Slow cooker brisket
Comments? Well, I rarely even eat meat, and your words made my mouth actually water...sounds amazing.
I don't have too much to add but I agree to trim the fat later. And also, I would cook with a potato, an onion and maybe a carrot or two
. Then cook all the veggies that you will eat in the cooking water as you suggested.
When I slow cook, I consider the veggies in the stock having done their job flavoring the meat/broth. I like to cook fresh veggies on the side. Some carrots with dill, potatoes with garlic or chives... To me, it highlights the meat rather than detracts from it.
About to come out.
Will rest for half hour or so, then mustard, honey, stout sauce on the meat side under the broiler till some browning. May brown the fat side first just for look.
Potatoes done and resting, will be cooking the cabbage in stout broth while the brisket is resting.
Have a separate glaze sauce for pour over of reduced pot likker along with more mustard and stout with a slurry to thicken.
I'm looking forward to St. Paddy's Eve with this meal and the NCAAs!
Thanks for the advice!
-Ron
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I don't have a lot of experience with this, much more accustomed to low and slow with Texas spices...
I'm doing what sounds to be a good version with stout, beef stock and all the regular veggies plus turnips...
The various versions on the web tend to offer you either low or high and just adjust the cooking time. My low and slow roots suggest going low...
Comments????
Do you trim fat off your brisket or just cook it?
One other variant in the version I found is to only put a couple of potatoes in the slow cooker. Close to the end of the process, pull out a few cups of the liquid and boil the other red potatoes in that broth plus mustard and more stout. Sounds pretty good...
There is also a mustard/stout glaze for the finished sliced beef...
Comments???
-Ron Carter