The Mudcat Café TM
Thread #165215   Message #4038643
Posted By: Steve Shaw
09-Mar-20 - 07:12 PM
Thread Name: BS: Recipes - what are we eating?
Subject: RE: BS: Recipes - what are we eating?
I cooked a piece of rolled brisket a la Marcella Hazan yesterday. You need a lump of meat weighting about 2lb and about 6oz of unsmoked streaky bacon without rind (or pancetta), three or four onions and (according to her) five cloves (not garlic, clove cloves). Last time I tried it the cloves permeated everything, including the cold meat next day, so I left them out this time. No need to brown the meat. Get your heaviest lidded pot that will fit the meat snugly. Slice the onions thinly and lay them in a thick bed at the bottom of the pot. Cut the bacon into one-inch pieces and use half of them into gaps in the roll of meat (or use one of those larding needles wot I have not got. Scatter the other half of the bacon on top of the onions. Put the meat on top and season well. It does need to be securely covered. That's it. It goes into a fairly low oven, about 150c, for around four hours. You need to turn the meat occasionally.

The meat ends up beautifully sweet and the onions turn into a delicious mush. We have this with roast potatoes (mash would be good too) and some greens. Some of the onion mush passes for "gravy." I must admit that the onions produce a very full-on flavour, which I like, but I won't be abandoning my other brisket method, which browns the meat in butter, adds carrots and an onion and beef stock half-way up the meat.