The Slowcooked Beef Brisket: A Hearty and Flavorful Delight
Beef brisket – a cut of meat that’s both tender and rich, with a flavor profile that’s hard to resist. But, when it’s cooked to perfection, it’s truly a culinary sensation. In this article, we’ll explore the art of slowcooking beef brisket, and the ways in which it can elevate this already delicious cut of meat to new heights.
What is a Beef Brisket?
A beef brisket is a cut of beef that comes from the breast or lower chest area of the cow. It’s a tough cut of meat, with a lot of connective tissue that, when cooked low and slow, becomes tender and falls-apart easy. The brisket is typically sub-primal, weighing somewhere between 5-10 pounds, and is often sold either flat-cut or point-cut, with the flat-cut being more lean and the point-cut being more marbled.
The Magic of Slowcooking
Slowcooking is a cooking technique that involves cooking the brisket at a low temperature for an extended period of time – usually 8-12 hours. This slow and low heat breaks down the connective tissue in the meat, making it tender and melt-in-your-mouth delicious. The long cooking time also allows for the flavors of the seasonings and sauces to penetrate deep into the meat, adding depth and complexity to the dish.
How to Slowcook a Beef Brisket
To slowcook a beef brisket, you’ll need a few basic supplies. Here’s what you’ll need:
- A large Dutch oven or slow cooker
- A beef brisket (flat-cut or point-cut, whichever you prefer)
- Your choice of seasonings (e.g. salt, pepper, garlic, etc.)
- A flavorful liquid (e.g. beef broth, beer, etc.)
- Optional: additional ingredients like onions, carrots, potatoes, and spices
Here’s a basic recipe to get you started:
- Season the brisket: Rub the brisket with your choice of seasonings, making sure to coat it evenly on all sides.
- Add the brisket to the slow cooker: Place the brisket in the slow cooker, fat side up (this will help the fat melt and add flavor to the meat).
- Add the liquid: Pour the flavorful liquid over the brisket, making sure it’s completely covered.
- Add any additional ingredients: If using, add the onions, carrots, potatoes, and spices to the pot.
- Cook: Cook on low for 8-12 hours, or until the brisket is tender and falling-apart easy.
- Rest: Once the brisket is cooked, remove it from the slow cooker and let it rest for 30 minutes to an hour before slicing and serving.
Tips and Variations
- Use a meat thermometer: To ensure the brisket is cooked to your liking, use a meat thermometer to check its internal temperature. For medium-rare, it should be around 130-135°F, while for medium, it should be around 140-145°F.
- Play with flavors: The beauty of slowcooking is that you can experiment with different seasonings and sauces to create a unique flavor profile. Try adding some BBQ sauce, mustard, or citrus juice to give your brisket a boost.
- Add some crispy texture: To add some textural contrast to the dish, try adding some crispy ingredients like crusty bread crumbs or crispy onions to the pot during the last hour of cooking.
- Make it a main course: Serve the slowcooked brisket as the main course, accompanied by your choice of sides, such as mashed potatoes, roasted vegetables, or a fresh salad.
Conclusion
Slowcooking a beef brisket is a labor of love, but the end result is well worth the effort. With its tender texture and rich flavor, it’s a dish that’s sure to impress even the most discerning palates. Whether you’re a casual cook or a seasoned chef, slowcooking is a technique that’s easy to learn and fun to experiment with. So, don your apron, fire up your slow cooker, and get ready to experience the magic of slowcooked beef brisket!
Slowcooked Beef Brisket
Full recipe including video: [https://cookwitheugene.substack.com/p/slowcooked-beef-brisket](https://cookwitheugene.substack.com/p/slowcooked-beef-brisket)
Ingredients
* For the mashed potatoes:
* 500g maris piper (preferably) potatoes
* 100g salted butter (cubed)
* 100ml milk (non-dairy also fine, I used oat)
* Handful of chives or dill for garnish
For the rub:
* 1/2 tsp black pepper
* 1 tsp salt
* 3/4 tsp mustard powder
* 1/2 tsp cumin
* 1 tsp garlic powder
* 1 tsp onion powder
* 2 tsp paprika
* 1 tbsp brown sugar
For the sauce:
* 2 minced garlic cloves
* 50ml apple cider vinegar
* 385ml good quality ketchup
* 110g brown sugar
* 2 tsp black pepper
* 2 tsp onion powder
* 2 tsp mustard powder
* 1 tsp cayenne pepper
* 1 tsp Worcestershire sauce
Method
For the mashed potatoes:
1. Peel and halve the potatoes (quarter for faster cook time).
2. Place into a pot with cold water and rinse off the starch, refill with fresh cold water.
3. Boil on medium-high until fork tender.
4. Mash the potatoes or put them through a potato ricer until a smooth consistency.
5. Slowly mix in the cubes of butter, milk, and mix thoroughly until the potatoes are a creamy, soft consistency.
For the brisket:
1. Combine all the ingredients for the rub in a small bowl and mix well.
2. Thoroughly apply the rub to the brisket, ensuring to cover all sides, pressing in hard. Place into a bowl, cover and refrigerate overnight.
3. The next day, combine all the ingredients for the sauce inside your slowcooker and drop the brisket in, turning a few times to fully coat the meat in the sauce.
4. Cook the brisket in the slowcooker on low for 8 hours or on high for 4-6 hours until the brisket is cooked all the way through and is almost falling apart.
5. If the sauce is too runny after the brisket is done, pour the liquid in the slowcooker into a saucepan, simmer and reduce until a syrup-like consistency.
6. Serve on a bed of mashed potatoes, garnish with remaining sauce and a sprinkling of chives or dill.