Brisket

Brisket is not something we do very often, with the last recorded outing being get on for a year ago, noticed at reference 1. With the only brisket occasion apartt from that being the previous November, noticed at reference 2. But for some reason, I was prompted to have another go, just over a week ago now, picking up just about 5lbs of rolled brisket from Manor Green Road Friday lunchtime, against the Sunday lunchtime.

So up bright and early to start off the brisket. Five medium onions, coarsely chopped in the bottom of our large pyrex dish. Meat pushed down on top, more or less filling the dish. Getting on for half a pint of water. On with the lid and into the oven pre-heated to 100°C at 07:00. Much the same proceeding, although a shorter cooking time, than the oxtail of reference 7.

Spin round Jubilee Way. Oven turned up to 112.5°C at 11:00. Or perhaps it was the other way around.

Drained at 13:15, giving about half a litre of gravy. Transferred to meat dish at 13:35. Dish to table at 13:45.

Apart from the onions, served with the usual selection of boiled vegetables.

Plus a spot of 2016 Barolo from Waitrose, a red we seem to get on with - and last taken with lasagne about eight months ago and noticed at reference 3. On this occasion it had a translucence which reminded us of the fake Chambertin we treat ourselves to occasionally. And of plum juice. Very good in any event.

On the small plate.

On the large plate. Crows' portion coming on left.

More crows' portion, towards the end of the first round. By which time BH's thoughts, being rather fond of gravy, and the present gravy having plenty of fat floating on the top, had turned to the split level gravy dispensers already noticed at reference 6.

A choice of desserts: left over date slice or baby rhubarb. Or both as the case may be. And I dare say a spot of Calvados was taken at some point. Probably also from Waitrose, Majestic having deleted that part of my last order with them.

The crows were rather late on parade, but the pieces of fat had all gone by 16:30, although we had not actually caught them at it. Followed by my winning at Scrabble.

Brisket taken cold on day two and day three, with a mixture of recycled and fresh vegetables. Crows and magpies into action rather faster, almost immediately on day three.

All in all, a successful outing for what for us is a reasonably rare cut of beef. Probably not suitable to be taken rare though.

Reference 1: https://psmv4.blogspot.com/2020/04/beef-soup.html. Brisket at home.

Reference 2: https://psmv4.blogspot.com/2019/11/tippett.html. Rather overpriced brisket at Terroirs.

Reference 3: https://psmv4.blogspot.com/2020/07/an-italian-flavoured-sunday.html.

Reference 4: https://psmv3.blogspot.com/2016/02/royal-cabbage-patch.html. The last recorded fake Chambertin. No tasting notes.

Reference 5: https://thevineking.com/. Possibly the source of the fake Chambertin. Be good to get back to Bridge Road (at Hampton Court) and see if they are really still there.

Reference 6: https://psmv4.blogspot.com/2021/03/series-3-episode-x.html.

Reference 7: https://psmv4.blogspot.com/2021/02/more-oxtail.html.