Brisket roast

I really enjoy venison and pheasant.

Glad you all enjoyed it.

jings it was a roast. There wasn't a lot of gravy, I browned it at the end (it had a nice layer of fat over it) and it was even slightly pink inside.

Went down a treat.

Not a whole one, anyway!

Same with venison. I could never eat a deer.

I ate pheasant once. Mum-in-law said it was chicken. Delicious. But I could never eat it again. Not knowingly. Stupid I know. But I just couldn't.

Fortunately, the fish I catch on mine aren't fussy !

DH had considerable success with pheasant tail nymphs. He didn't tie them himself though.

Fishing flies! Pheasant tail nymph - absolutely deadly!

That's the feathers....not the pheasants.

There was a girl on Countryfile (I think) last night who made amazing hats and wot not out of feathers.

Unfortunately ours have been cremated.

Or quill pens?

Hat?

merlotgranyou have the pheasants, I'll snap your hand off for the feathers!

I so agree about pulled pork. I think it was Jamie Oliver who started the craze of overcooking a perfectly good joint of pork shoulder then destroying it with a knife and fork.

And what a stupid name.....Almost as bad as jerk chicken

And I said in my first post on this thread that it can be slow cooked, covered, with veg and some stock.

Yes, I know brisket can cook up nicely. In a braised sort of way. But no way can it be called a "roast".

I hate pubs where they serve braised, or slow cooked, cheaper cuts of beef and then call it a "roast". It's not!

Btw, I can't stand pulled pork. Stringy would be a better word.

Surprised to find the remark 'get something decent'!
It is lovely, just needs to be cooked as jusnoneed says and it is one of my favourites. I add more vegetables, things like celery and parsnips.

I have a mental image of DH trying to 'draw' a budgie, Alea

I always do the plucking as he's allergic to feathers which suits me just fine.

I wondered where my budgies had gone merlotgran!

Brisket will be on my shopping list for next week. It's been a while since we've had it and it's so tasty and such good value.

Like the idea of the beef stock pot, Grannyknot.

Sounds delicious.

Oh, I smeared the contents of a beef stock pot (one of those new fancied little pots) over it and splashed some wine over it - just a little. It made its own gravy.

It was delicious. I browned it in my trusty old "double roaster", added garlic and veg and put it in a hot oven, but turned it down immediately to 130 degrees and left it for 3 hours. Compliments were gracefully received.

Brisket is absolutely delicious very slow roasted, with a splash of red wine or water in the baking tray and tightly covered with foil.
It's my favourite roast.