My Ultimate Slow roast Brisket, with Brisket Burnt Ends Gravy with all the Trimmings,
Now this one does take time and patience, 6 hours to be precise, I know its a long time to have the oven on, but it's on low, and it's worth it, and obviously if you buy a smaller cut it will be done alot sooner,
I just wanted to share some Photographs of my last Brisket to give you idea's for the Ultimate Slow Roast Brisket,
Directions
The Brisket was Rubbed in Salt and Pepper Steak Rub, Placed in middle of the oven with one pint of water added and covered in foil,
The oven temperature was set at a 155°C my cook time was 6 hours, but it could be less, or more depending on your Brisket size,
Half an hour before the brisket time is done, remove the foil, turn the oven up to 200°C to help Brown the outside,
Once Brown, remove it from the oven, Place on a Chopping Board and cover in foil you must rest the brisket for up to 30 minutes before attempting to slice, it needs to firm up slightly,
The time calculated for the brisket is one hour per pound but obviously check the Brisket as it's only rough guide.
The Brisket gravy is made from all the meat Trimmings, with Carrots and Onions, fried in a Pan on high heat until Caramelised, now add two tblsp of plain flour and combine until completely disappeared, now add 1.5ltr of Boiling water and 2 Knorr Extra tasty Beef Stock Pot's, allow to simmer until completely tender and falling apart, and blend, add salt and pepper to taste,
Obviously serve it with all the Trimmings to make the most unbelievable Roast Dinner,
Happy Cooking Folk's
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