members recipes

Found this (non-Jamie) recipe via Google. Brilliant! my joint was approx 2lbs (.875 kilos>. I cooked it for 3hours in a fan oven at 150deg C. Beautiful taste and perfectly tender. Wonderful!

I had a bash at this last week,, mmmmm,, that's all you need to know.<br /> <br />

Thank you for posting this. This is an excellent and simple recipie. It makes for a great roast and really good gravy.

Made this for Sunday dinner yesterday and it was amazing. Best beef I've had in a long while - very tender and tasted amazing, not to mention the lovely gravy. I didn't bother sealing it first, as some have suggested, and it still came out beautifully. Will definitely be cooking it again soon as it's so easy to do once it's in the oven. Thanks!

I've made this twice now and both times...there is not a bit left! Absolutely delicious! The gravy is spectacular. I used to always use my slow cooker when we lived in the US, but my slow cooker here in the UK seems to boil my brisket so it comes out tough. This has saved the day!!! THANK YOU SO MUCH!

wow! had to comment, this is absolutely lovely. So tender and the gravy was to die for. so much tastier than the more expensive cut of beef. will def cook again. The whole family commented how tasty it was. Thank you. <br /> <br /> p.s. also a big thanks for the syn value as I am doing SW. Any more recipes would be appreciated.

Easy and delicious, served up with mashed pots and swede (knob of butter, a little grated mature cheddar), broccoli, carrots, peas, honey roast parsnips and yorkies.....you know it makes sense!!<br />

thank you so much I''ve been looking at other recipes and all looked a bit of a faf .this one looks really easy and straightforward can't wait to try it out.

I followed this to the letter but also added a spoonful of paprika - adds a lovely bit of depth to the flavour. Delicious.

this is classic jamie: bosch it all in a dish. lots of flavor easy and effective

This was my first time to do this, i found it easy i dont like cooking, but enjoyed doing this, Thank you jamie

Oh that's cool, it's not just me :)

Am I correct in thinking this recipe is not one of Jamie's as some people think, but is a member's (Mooosy) recipe? :P I will try it tonight :)

Thank you Moosey. I had a major disaster yesterday. My 17 cubic ft chest freezer packed up and I needed to do a massive COOK up. I had so much beef to cook or I'd lose it. The brisket recipe dealt with one piece of brisket. I've got recipes for the rest of the cuts, but I've never cooked brisket. We bought a large amount of beef a while back and that cut had been sitting in the freezer as I wasn't sure what to do with it. Sorted now. Cheers.

Well in the event of the fact i have had NO kitchen due to my hubby fitting a new one i managed to cook this recipe and produce a superbly tasty and easy sunday lunch for my family :-) 10 out of 10 for simplicity and taste :-)

Thanks for this recipe. I got moaned at for buying brisket yesterday so I found your recipe online and all my family agreed it was the best Sunday lunch they'd ever had! Cant wait for my cold beef sandwiches later.

Have only cooke brisket once and it was dry and tough so thought I would try this recipe tomrrow will post how it goes. really looking forward to it.irs

Thanks Mooosy this is a great recipe! I was scouring the internet for something to do with brisket as an alternative to traditional roast beef but without just cooking it in a stew like I normally do. I adjusted the stock so I could use my slow cooker, I also put a squirt of tomato puree in. I didn't have shallots so just used a couple of onions and I took the brisket out of the gravy and put it in a casserole with a lid in a hot oven for half an hour before serving. Gorgeous with roast pots and cabbage from my veg box and the sandwiches with the lovely sauce on for 2 days after were even better. I also pureed some up for my 8 month old (I cooked the sauce down at the end so there was no alcohol!)

What/how do you press brisket before carving ?

Have used brisket all my adult life as did my Mum, essential cut of meat for economy and value.The pressing process is brilliant, slices beautifully for sandwiches and salads and also reheats perfectly in the delicious gravy for a roast with yorkies and veg, bring on winter!!maps

I did this in my slow cooker for 6hrs, it was delicious! And the broth made with half a bottle of red wine, made the most amazing soup, ALL my chidren enjoyed it! Definately doing this again!

I was brought up on brisket and have started cooking it again very enjoyable-tasty and marvelous gravy. my mother used to make rissoles with the left overs (a kind of beefburger) mince the meat and mix in chopped onions make into patties and fry.you can add any herbs you wish or a little egg to bind or butter.

i always do Brisket in a slow cooker overnight similar to this, also add some lea & perrins, gives it a kick, great gravy, must press it to, soo much easier to carve as Elizabeth said in Jan, if you want it warm put slice into a dish , pour over the gravy,cover with foil or lid,keep warm in lower oven while roast spuds are doing, marvellous.

have tried this today, never made it before. Smells lovely and very grateful for the step by step instructions. Fab!! xx

Got this in the oven cooking; fingers crossed! <br /> <br /> BUT - to all you out there thanking Jamie for this recipe.... this is a MEMBER recipe!!!!!!

bloody lovely,,def do it again

I purchased a bit of brisket reduced to £2.?? from £8. First time I've cooked it and I used this rec absolutly fantastic. Unfortunatly (or fortunatly) It was just my eldest daughter and me for dinner..but it was lovely, the meat was not chewy or dry it was just right. I cooked mine for the 3 hours..........I will be telling everyone about this site. Thank you xx

wooo...me and my gf have our roast of brisket in the oven whilst watching jamie oliver 30 minute meals:) we will let you know how it turns out...x

My family have always been huge fans of brisket and I have to say that three hours cooking doesn't seem long enough to me, I have just put a large piece of local Welsh beef in the oven and it will pootle along nicely for at least 6 hours on a low heat, with no interference or fancy herbs and wines. So I am off out for a walk in the hills and it will be just perfect for when I return. :)

I have been cooking brisket for many years following my late mothers recipie ,with a little twist. So eager to try this recipie from Jamie Ialways press the cooked meat after cooking as this makes it much easier to carve and also is perfect for a great beef sandwich Try the marbled beef from Morrisons Fantastic.

What an excellent simple recipe, much improved on the last recipe i used to cook this piece of meat, thanks Jamie once again

Can't believe it......I did all the correct preperation placed the dish in the oven and put the timer on for 3 hours. The timer sounded and i went into the kitchen anticipating a wonderful meal only to find that i had'nt turned the oven on.....Looks like sausage, chips and egg it is then...Bummer

this was absolutely cracking. One of the best roast beef dinners I've made for years. Nice one Jamie. Another corker

Cracking recipe, worked first time and I've used it loads since :)

You dont say what temperature to cook at!! I have a fan oven. 150?

Couldn't believe it I brought a decent size piece of brisket in the "going off" counter for 80p ! Yes 80 pence. WOW I will be putting it in using your recipe at 10.30 so looking forward to a lovely roast with my children and grandchildren.

I added a carrot,I don't like carrots...

My husband & I have just finished our dinner of rolled brisket, mashed potatoes additional veg and wanted to say "Thank You" for a lovely recipe. Today was the first time that I have ever cooked rolled brisket and thanks to you it won't be the last time either.

I bought a brisket joint yesterday and wasn't too sure what to do with it. This recipe sounded great and with so many positive comments I just had to give it a go. Decided to seal the beef first and have made a bouque garni from thyme, rosemary and a couple of bay leaves. It smells wonderful already so fingers crossed! I'll let you know how it turns out.

This recipe sounds great and as it is pouring here and dark I am aboiut to attempt it for dinner. Will report back. I am especially not going to brown all over and will stick to the recipe as given.

Well what can I say.................FAB, Followed the recipe, cooked at a slightly higher temp. and the meat was amazing! So tender and even my son Josh was making noises as he was eating it!!!! Thanks again for another great recipe Jamie, keep up the good work Cheers

Brilliant .... Hey presto

The chuck it in bit i love Anything goes!!

Recipe

This was my first attempt at cooking brisket and it turned out wonderful. My husband and I had a friend over for dinner and there were clean plates all round. Excellent recipe!

I will try this recipe as I like Jamies way of doing things

Anyone who loves brisket should try texas bbq brisket, its sweet smokey spiced taste is fantastic, just search on google for bbq brisket recipies, there are loads of dry rub recipies to try, it needs to cook for about 8 hrs very slowly depending on size, you can buy all ingredients and make your own rub dependant on your taste , and make your own style of bbq sauce to coat it after it has almost cooked , its better in a bbq smoker like the they do in the US, but give it a go in the oven , it should alomost fall to bits, but still hold together so you can carve it once its rested,get some good flavour into it by leaving to marinate in the rub for a day or so, put plenty of rub on and re do it every few hrs.
give it a try its easy.

right! taken on gwen and cowgirl's tips, seared the brisket and rubbed it with salt pepper thyme rosemary. We don't have enough red wine so mixed about 200ml of wine with 250ml of veg a beef stock with added lea & perrins and a few bay leaves. Stuck it in an oven dish on a bed of carrot onions and garlic.
Lets hope it goes well! :)

This is my very first attempt to cook brisket. Cannot see from the method when to add pepper and mixed herbs. Used own initiative.......browned brisket until deliciously golden on all sides and removed from pan. With residue fat, lightly browned chopped onions, (had no shallots available), garlic and added pepper and mixed herbs. Placed in casserole dish and it's now in the oven. Will report later on the end result.

Sear the meat until golden before cooking, otherwise it can end up looking palid. and not just a glass, but a bottle of wine to cook it in!

has anyone ever tried `pressing` cooked brisket, straight out of the oven, into a suitable container (dish or bowl) putting a weight on top and refrigerate? It`s great for cold cutting, easy to carve, goes further, ideal for picnics, salads etc.

I made this tonight for a friend who is a great cook and makes me feel like a child in the kitchen (I actually cant cook and wont cook).
This turned out great and my friend said she couldnt do a better job. The beef and veg tasted amazing with the wine. I only used 1 pint of stock and seared the beef before putting in the oven. I also added celery and lots of garlic. I used rosemary and thyme as my herbs. After 3 hours it needed a bit more cooking so I whacked it upto 200c for 45mins. I dont have a dish so used a roasting tin with foil but it went fine.
Thanks for this recipe.

I agree with Mick - and Steve (I guess...) why mess around with Jamie's recipes?? I'm sure he would say, "that's ok, it's good to innovate", but really...I have never even eaten brisket, but am going to cook it tomorrow and, yes, I will follow the recipe to the letter. Thanks, Jamie, I am sure it will be awesome!

This is a glorious recipie, but...following on the theme of substitution I have exchanged the beef for sausages, vegetables for oven chips, and as an alternitive to ovening for 3 hours, I grilled it! Smashing!!!

You've hit the nail on the head with this one, Jamie. I had never roasted a joint of meat before and this came out perfectly. The meat was tender and falling apart.

One small point: I added one pint of stock to the roast as per the recipe, but I didn't need the other pint. In fact, so much water came out of the vegetables that there was more than enough liquid to make a whole pint of very tasty gravy!

Really great recipe!! I usually find brisket quite tough but this cooked perfectly! Did add some mushrooms as had some in the fridge! Am going to use this recipe everytime I cook brisket!

just popped it in the oven, looks divine and cheaper than chips, my piece of brisket was only £3.50 in Morrisons and enough to feed at least 6 people. having mash and peas with ours mmmmmmmm...

Just brilliant - haven't coooked this for ages and wanted a reminder of how my mum used to cook it and here the exact recipe.
This is just won of the recipes that just works giving that umptious, warming home around the table on wet weekend warmth.

This is one of our favourite recipes but I also add a couple of sticks of celery cut in small pieces.

Erm ... can i retract my comment please? Just spotted the beef in step 4!

Jamie - I followed your recipe to the letter and although the gravy was spot-on, I found that the meat was completely raw and still in the fridge. As a mere amateur, I probably have no right to say this, but .... can I suggest you add a step named 5.5 to the recipe that involves removing the brisket from the fridge and placing it in the casserole dish?

Right looking at all those positive comments i'm going to cook this one this afternoon!! Wish me luck!

It's a great recipe, however, where Stuart has replaced shallots with red onions, I've gone for a spoonful of honey. And in contrast to Squidgey's use of the bayleaf, I prefer a liberal sprinkling of chopped walnuts. Oh and where Rita has decided that cider would be better than red wine, I've decided that I know better than both her and respected celebrity TV chef Jamie Oliver, because not only have I replaced the red wine with vintage champagne but I've also used chicken instead of beef. Can anyone top that?

Nice - made it with a slightly different stock - left over from another Jamie recipe, and red onion instead of shallots, but tasted brilliant! Thanks.

Magic meal, i have been a fan of beef brisket for years and i like all of the above; i would however always add a bay leaf or two. The gravy is brilliant.

Wow Thanks! I have not cooked brisket before and am going to give this easy recipe a try today.

Fab recipe, used home made chicken stock, added swede, parsnip and a little mixed herbs to the shallot and carott, did the glass of wine and added a good spoon of bisto. Lovely with mash!

Made this a few times now and this is definately the best recipe, tender and tasty even the kids ask for more.

This is a delicious recipe which reminded me of my mums cooking,and she ws good!! Ive changed the wine for cider which worked well (slightly sweeter gravy) and beer which had more body. Well worth trying