I had to look it up in the dictionary first before I could come here to ask.
It's the first time I bought that cut, and I've never cooked it before.
All (Swedish) recipes I find are for cooked brisket with horseradish sauce, which is a pretty nice dish, a local classic.
Do you know other methods than cooking (boiling for 2-3 hrs), either oven cooked or mixed with boiling?
Brisket in Sauce
350 degrees 3 hours (for 2- 3 lbs) - 4 hours (for 4 - 4.5 lbs)
2 - 4.5 pounds lean beef brisket 4 pounds serves eight people
1 packet dry mushroom soup
1 packet dry brown onion soup
1 can diet coke
1 can-full water
1 cup tomato sauce
1/2 - 3/4 C. sweet chutney
2 large onions, chopped
6 Bay leaves
12 peppercorns
Salt & pepper
Combine all sauce ingredients. Pour over lean beef brisket (optional - slice brisket first). Bake, covered, at 350 degrees 3 - 4 hours.
Slice cooked brisket and let meat marinate in sauce.
I adore brisket.
I bring it to the boil in lightly salted and (white) peppered water (completely covered), throw in a whole onion just cut in half (not chopped or sliced) let it simmer for about 40 minutes per pound of meat - then switch it off.
Leave the lid on and let it cool overnight on the stove.
Next day, pop it in the oven for around 40 minutes per pound - on a low heat.
Slice and serve - or allow to cool and then slice for cold meat.
If you're doing roast potatoes with it, then use the beef water to blanche the spuds before you roast them.
Just divine.
I'm hungry now.
A bit of vinegar and a bit of brown sugar with the onion and slow cook. Serve with either mustard or parsley sauce. Corned brisket is much more flavourful than corned silverside.
Interesting....
I bought a pressure cooker about 3 years ago. Used it about 4 or 5 times - then gave it to someone else. I found it made the food taste rather strange.
OP, since you say "salted" I imagine you're talking about what we would call corned beef in the US. In the US, brisket is the cut most often corned.
If so, you can use the leftovers in corned beef hash, eaten for breakfast (and at other times) in the US, or red flannel hash (corned beef hash with chopped cooked beet). Fry chopped onions and cooked potatoes, stir in chopped cooked corned beef (and beets). You can put a fried egg on top. Sort of like pitt i panna,
Edited by: VinnyD
Ok, so Salted Brisker of Beef is what we call Corned Beef in the US. You really don't want to just bake it, it will concentrate the salt and be way too salty. So any of the boiling methods would work. Personally I would have some safety concerns with letting it sit on the stove over night, but I tend to be hyper cautious on that kind of thing. Instead of worrying about exactly how long to cook it you want to cook it until a fork slides in quite easily. Brisket, corned or otherwise, is a tough cut of meat. It takes a lot of cooking to get it tender. Serve with a good quality mustard.
Most commonly I have had it either in a sandwich or in a "boiled" dinner where potatoes, onions and carrots are added at the end and cooked till tender.
Thanks, I'll try Mw's or BB's method. That's basically what I was looking for.
Westwood - I was thinking of adding balsamic vinegar and I think it'd be about the same as vinegar and sugar.
Vinny, pyttipanna is always a good idea, although please note this time the correct spelling, as 'pitt i panna' would mean 'willy in frying pan' (could be very painful).