Brisket is basically the chest of the cow, and as such includes the ribs. So not the easy to sort out steaks, but a joint with loads of flavour that responds to the right sort of cooking. At one time any beef would only be eaten by the rich , which is why in English the word beef comes from the Norman French ?Beouf? . the Normans ate the meat. The Saxons looked after the animals - so it is their word Cow that is used for the animal. Cattle comes from Latin and meant movable property ? as in chattels.



In those times of course cattle were only killed at certain times of year ? the autumn to save providing for winter fodder. This meant that meat had to be preserved ? usually by salting it. It also meant that it wasn't always as fresh as it might be ? hence the use of spices in medieval times to cover any bad tastes.

Brisket is an economic joint that works best in recipes that specify long slow cooking ? 5 or 6 hours as opposed to minute steak. I find a slow cooker is great if you have one. It is usually purchased ready boned and rolled. Because the animal uses its chest muscles all the time the muscle is firm and would be tough unless cooked slowly.

Oh So Tender

I cook this in a slow cooker, but a roasting bag in a slow oven will work just as well. If using a slow cooker have it on full power for an hour and then place the meat inside and turn it down.

3 lbs, just under 1 ? kilos, beef brisket

1 packet dry onion soup mix

I crushed clove of garlic

Sprinkling of freshly ground black pepper

1 oz, 30 g all-purpose flour

Preheat oven to 275 degrees F ,135 degrees C, Gas 1

Place the flour inside the roasting bag and shake to cover inside surface. Place meat in bag and add other ingredients. Seal bag and then pierce in a couple of places. Place in roasting tray and cook for 6- 8 hours. This means you can leave it in the morning and take it out at the end of your working day ? unless you work long hours in which case this is a weekend dish. It will give you 6-8 servings or 4 hot and then some cold for sandwiches and a picnic.

Variations

You might like to pop into the bag a couple of tablespoons of red wine or a dollop of Worcestershire sauce.

Irish Marinade

The Irish really know how to use their country's ingredients. This marinade from Dublin uses that Irish classic ? Guinness. This needs to be prepared the night before cooking meat.

4 oz, 120 mls Guinness

2 garlic cloves

3 green onions, scallions, chopped

1 oz, 30 grams soy sauce

1 teaspoon Worcestershire sauce

? teaspoon English mustard powder

A good pinch of dried tarragon and one of parsley. If using fresh chopped herbs use a teaspoonful of each.

Salt and pepper

Combine everything in a medium saucepan and allow to stand for at least 15 minutes,

maybe while you are enjoying the rest of the Guinness. Now heat to reduce liquid by about 1/3.

Allow to cool and then place with joint in roasting bag. Seal and turn several times to coat the joint. Leave in fridge fro at least 4 hours, possibly overnight, but turn the bag over when you can so that the flavors penetrate evenly. When ready to cook piece bag in a couple of places, place in roasting tin and cook in slow oven as for ?Oh So Tender? above.