Need to put a 6-7 pound brisket (flat) in the oven or slow cooker
around 7AM, and won't be around to tend to it during the day. Dinner
is about 12 hours later.
Any suggestions on oven temp, covered, wrapped, liquid or a slow
cooker on low would be appreciated. Don't want it to turn into mush.
TIA for your thoughts and experience.
Rick

Rick wrote:
> Need to put a 6-7 pound brisket (flat) in the oven or slow cooker
> around 7AM, and won't be around to tend to it during the day. Dinner
> is about 12 hours later.
> Any suggestions on oven temp, covered, wrapped, liquid or a slow
> cooker on low would be appreciated. Don't want it to turn into mush.
> TIA for your thoughts and experience.
> Rick

Unattended cooking would make the 'slow cooker' seem to me the optimal
choice. Braise it in red wine, veggies (celery, carrots, onions, herbs)
& stock on as low a setting as you can.

Of course give it a quick browning in hot oil on top of the stove, move
it about in a hot pan & oil till the surface has acquired a nice
'browning' and then place in the slow cooker along with all your other
ingredients including whole peeled cloves of garlic.

When your ready to eat, remove the meat, strain & defat the braising
liquid. reheat, season to taste & serve the sauce separately. Thicken
the sauce with a roux or burre mani if desired.

Pasta, rice or potatoes along with some peas would all go nicely
together with the brisket.
--
Joseph Littleshoes

On Tue, 7 Apr 2009 12:11:05 -0700 (PDT), Rick >
wrote:

>Need to put a 6-7 pound brisket (flat) in the oven or slow cooker
>around 7AM, and won't be around to tend to it during the day. Dinner
>is about 12 hours later.
>Any suggestions on oven temp, covered, wrapped, liquid or a slow
>cooker on low would be appreciated. Don't want it to turn into mush.
>TIA for your thoughts and experience.

Slow cooker. You will have plenty of time, so the important part is not
to let the liquid boil. This will accelerate the break down of the
meat. Liquid can be water, broth, wine, or a mixture. I like to add a
tbs of Worchestershire sauce.

I don't like starting with cold liquid in a slow cooker, it just keeps
the meat in the danger zone too long.

Heat the liquid to boiling, put brisket with any aromatics - onions,
garlic - underneath in slow cooker set to low, pour hot liquid over,
cover and come back in 10 hours. Quickly browning the brisket will add
flavor to broth. Don't drown brisket in liquid, fill 1/3 to 1/2
covered. If lid loose or fits poorly, consider laying sheet of foil
over pot before putting lid on to get tight fit.

Add any roots you want to server with the brisket about an hour or two
before serving - potatoes, carrots, parsnips, onion quarters, pearl
onions, etc.

Remember to let the brisket rest 10 - 15 minutes after removing before
cutting and serving.

On Apr 7, 5:31*pm, Robert Klute > wrote:
> On Tue, 7 Apr 2009 12:11:05 -0700 (PDT), Rick >
> wrote:
>
> >Need to put a 6-7 pound brisket (flat) in the oven or slow cooker
> >around 7AM, and won't be around to tend to it during the day. *Dinner
> >is about 12 hours later.
> >Any suggestions on oven temp, covered, wrapped, liquid or a slow
> >cooker on low would be appreciated. *Don't want it to turn into mush.
> >TIA for your thoughts and experience.
>
> Slow cooker. *You will have plenty of time, so the important part is not
> to let the liquid boil. *This will accelerate the break down of the
> meat. *Liquid can be water, broth, wine, or a mixture. *I like to add a
> tbs of Worchestershire sauce.
>
> I don't like starting with cold liquid in a slow cooker, it just keeps
> the meat in the danger zone too long.
>
> Heat the liquid to boiling, put brisket with any aromatics - onions,
> garlic - underneath in slow cooker set to low, pour hot liquid over,
> cover and come back in 10 hours. *Quickly browning the brisket will add
> flavor to broth. *Don't drown brisket in liquid, fill 1/3 to 1/2
> covered. *If lid loose or fits poorly, consider laying sheet of foil
> over pot before putting lid on to get tight fit.
>
> Add any roots you want to server with the brisket about an hour or two
> before serving - potatoes, carrots, parsnips, onion quarters, pearl
> onions, etc. *
>
> Remember to let the brisket rest 10 - 15 minutes after removing before
> cutting and serving.


Thanks both of you guys, slow cooker will be the way to go. Broth is
good, I likes the idea of warmed broth, and browning it for that real
beefy flavor.
Cheers.

Rick