Dexter Cattle For Sale Discussion Board

Cooked a large Brisket in slow cooker for dinner tonight (10 hours on low). It was so good and far tastier than the "best" cuts. What are your favourite "cheap" cuts of beef and how do you like them cooked? (Could do with more slow cooker recipe ideas as really enjoying using that at the moment)

I could not agree more Lisa. Mince or diced stew are probably the most popular cuts in our house. Or pot roast brisket with lots of onions, carrots and parsnip done in a good heavy pot.

Mince and tatties is one of my favourite meals, just a little carrot and onion in the mince, small amount of thickening but other than a bit salt no seasoning, oxo bisto or any other adulteration.

Duncan

One-pot mince, peas and carrots, served on a massive pile of mash, with lots of pepper, is one of my all time favourites, too.

Tom Kerridge on BBC last week cooked beef brisket in the style of pulled pork, and it looked great - going to try it soon. Have a look on iPlayer.

JohnnyP wrote:Tom Kerridge on BBC last week cooked beef brisket in the style of pulled pork, and it looked great - going to try it soon. Have a look on iPlayer.

He's been on the Eblex recipe site

There are some great recipes on there.

http://www.simplybeefandlamb.co.uk/reci ... _meat%3A29

To think I used to have the brisket made into mince, what a waste. I haven't been on this board for ages but I can't resist putting in my two bobs worth when it comes to Dexter brisket.

I cook it folded in half, on a bed of fried sliced onion, in a large rectangular slow cooker overnight on low for 10 to 12 hours. The base is covered with about 1/3rd cup of water and the meat is coated on top and inside with a sauce of garlic, tomato sauce, red wine vinegar and brown sugar. I found the recipe on the internet and we sometimes use osso bucco/gravy beef for the same dish.

In the morning I refrigerate the meat and set the sauce to remove some of the fat. To serve I extend the gravy with rich gavy mix, pour it over sliced brisket and heat in the oven. With mash & veg, or rice or whatever, even a smaller brisket makes plenty of serves for a family get-together. Delicious!!
Margaret

One method designed for venison in Scandinavia also works well with Dexter beef. It needs to be at least a c. 4lb joint and lean. Take joint from freezer, still frozen wrap in foil (without plastic bag & clingfilm), put in the oven at v. low setting e.g. 100 and leave 12-15 hours. So start it night before and it's ready for lunch next day.

Brisket always becomes Pastrami in our house but I do miss a nice piece braised in IPA.

Current favorite is Jacobs Ladder, this cut splits down into 3 small pieces which if rolled and tied individually make a perfect individual portion for beef bourguignon.

Unfortunately not all butchers will give you or lable cut to this detail, our last carcass came back as all generic roast or potroast. To say I was disappointed was an understatement.