Slow cooked brisket

[MooseIBe]

Got me a joint of brisket earlier and it's slow cooking in the oven with onions, spuds, green beans, bit of swede etc etc. Brisket, if it's well cooked, is the most divine meat imaginable .. it's pretty difficult to get right though and I've had some disasters . I've finally learned that more is.. well, more, so I now let my brisket simmer for bloody hours. Marvellous stuff.

[Leesifer]

Sounds good Moosie.

[livius drusus]

Aren't you supposed to brown it first before the slow cooking?

[MooseIBe]

I dunno . I just filled a big bowl with water and bunged it in with some veggies. Hopefully it will be okay.

[pescifish]

Originally Posted by MooseIBe

bit of swede

Translation, please?

[Ensign Steve]

[Legs]

swede, it's a leafy kinda thing

[Dingfod]

Originally Posted by livius drusus

Aren't you supposed to brown it first before the slow cooking?

Oh, those Brits and their boiled beef.

[Leesifer]

Originally Posted by pescifish

Translation, please?

#

Swede
The swede, known as rutabaga in the US, is a comparative newcomer to our table. It was developed in Bohemia, possibly in the 17th century, though there are no written records of its development. Swedes can be purple, white or yellow in colour with white or yellow flesh. It's a common winter vegetable and is usually used in mash, stews and casseroles.

Daft people

[livius drusus]

Whoa. I didn't know people still actually ate rutabagas. I thought they were strictly limited to punchlines nowadays.

[ms_ann_thrope]

Originally Posted by livius drusus

Whoa. I didn't know people still actually ate rutabagas. I thought they were strictly limited to punchlines nowadays.

Rutabagas make for a lovely addition to a roasted root vegetable medley! My mommy cuts parsnips, turnips, beets, and rutabagas into chunks, tosses with olive oil and spices (sea salt, pepper, garlic, rosemary), and roasts. Them's good eatin'.

[livius drusus]

Sounds yum. I'm a fan of all the rest of those.

[RevDahlia]

Amen on the long cooking -- and low and slow is the name of the game. When I BBQ a brisket it takes 12 hours before it goes from OK to transcendent.

[MooseIBe]

Oh I've always wondered what a rutabaga was!! Swedes are a kind of turnip. Absolutely delicious.

The brisket was GOOD btw, and even better the next day. Seems this is one thing it's really kinda difficult to overcook . Can't think why more people don't like it - it's cheap and much nicer than more expensive cuts.

[pescifish]

* pescifish is a bit relieved to know that Moose didn't just hack off a small piece of a Scandinavian to add to her pot.

[epepke]

You've inspired me to cook a New England Boiled Dinner tonight.

[Legs]

Originally Posted by pescifish

* pescifish is a bit relieved to know that Moose didn't just hack off a small piece of a Scandinavian to add to her pot.