Dexter Brisket

[jamboru]

Briskets are saved for family gatherings because this recipe feeds a crowd. Mum uses a large oblong shaped slow cooker that perfectly fits a Dexter brisket 'trifold'.
Other collagen cuts such as osso bucco, gravy beef or chuck also work well for this recipe. Excellent carved up and served with a potato bake.

Crockpot Beef Brisket
By Linda Larsen, About.com Guide

This traditional, old fashioned recipe for beef brisket cooks slowly in your slow cooker for wonderful flavor.
Prep Time: 15 minutes
Cook Time: 9 hours
Total Time: 9 hours, 15 minutes
Ingredients:

• 4 lbs. (2kg) beef brisket (NOT corned)
• 4 cloves garlic, minced
• 2 Tbsp. ketchup (tomato sauce)
• 1 Tbsp. red wine vinegar
• 1 Tbsp. brown sugar
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 onions, thinly sliced
• 2 Tbsp. flour (Maggi rich gravy mix is better here than plain flour)
• 1/3 cup water
Preparation:
Place onions in bottom of slow cooker, then place brisket, fat side up, on top of onions. Sprinkle garlic on top. Combine ketchup, vinegar, and brown sugar in small bowl and then rub into beef. Add enough water to coat the bottom of the cooker. Cover crock-pot and cook on Low 8-10 hours.
For gravy, remove brisket from the slow cooker place on serving plate, and cover tightly with foil. Turn crock-pot temperature to High. Mix flour with 1/3 cup water, add to crock-pot, and bring to a boil, stirring frequently with wire whisk. 16 servings

[carragheendexters]

Thanks Fran for posting this recipe. We are still to try it, your Mum raves about it. We will have to wait till the next steer to be slaughtered, do you know if butchers sell briskets, or what do they normally do with them, mince them? It's not something that you see on display in the shops. The only way that we ever ate them as a kid was rolled and corned, a cheap meat cut.
regards Louise

[jamboru]

Sorry Louise I don't know what butchers do with brisket as we never buy beef. A flat brisket may possibly need to be ordered.
We usually cook it overnight, chill quickly and discard the fat, then layer carved slices and heat them in the gravy at mealtime.
FranJ

PS I am told we can take one to Murrumbateman for Don to have ready for you to eat when you get home from the Field Days

[carragheendexters]

WOW! Thankyou, that is vey generous. Umm, will have to have it later in the week as Don will be there also to help to pack up.
We killed 6 hoggets earlier in the year so have been living on them, I'm a bit over lamb. We had them all done as roasts, including the shortloins and the cutlet racks.
Maybe we could try this way of cooking for them as well, I'm somewhat sick of roast lamb. Time to do a steer I think, though we have a lot of calves that are going for veal very soon. Will have to ask for the brisket as whole on them and cook it this way.
regards Louise

[Olga]

Brisket is the choice cut for making Borsch in Russia/Ukraine.... or at least my mother always used it.

[wagradexters]

Hello Olga,
My kids (Jamboru and others) are of Polish extraction. I don't recall meat as being an ingredient in their version of basic "borsch", although they did occasionally add pork to liven it up. Can you please post your Mum's recipe for borsch including beef brisket.
Regards, Margaret.

[carragheendexters]

I just bought a piece of rolled brisket (unfortunately not Dexter) and can't wait to try this recipe. Guess what we're having for dinner tomorrow night? YUMMMM!!!!
regards Louise

[jamboru]

Fry off the left over fatty pieces in a fry pan and drain several times through the process.
Season the resulting crackling. So delicious. Compensation for my system not coping with pork.
FranW