Cooking a brisket low and slow for several hours on top of the stove or in a slow cooker allows all the tough connective tissues to melt—the cut becomes amazingly tender, juicy and full of beefy flavour. An additional way to create deep flavours: cook the day before, leave the meat in the liquid, refrigerate overnight, then take off any excess fat that has risen to the top. Gently reheat in the broth, and use remaining pan sauce as gravy.
Adapted from Irish Traditional Cooking by Darina Allen.
- smallish brisket* point or flat end (the flat end is better for sandwiches next day).
- 3 large carrots, cut into large chunky slices
- 6 to 8 small onions
- 1 t dry English mustard
- large sprig fresh thyme
- handful parsley
- 1 cabbage
- kosher salt and fresh-cracked pepper
Season the brisket and put into a large pot with the carrots, onions, mustard and herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook another 1-2 hours, until the meat and vegetables are soft and tender.
Slice the beef and plate, surrounded by the vegetables and cooking liquid. Serve with pan juices, fresh parsley, floury potatoes, pickles and tangy mustard.
Serves 4 with leftovers or 6-8 as a meal.
*Variation: prepare with corned (brined and pickled brisket) beef.