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Spicy brisket (SV): Difference between revisions
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|Image = [[Image:Perfectly medium-rare.jpg|300px| alt=Electus]] | |Image = [[Image:Perfectly medium-rare.jpg|300px| alt=Electus]] | ||
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Whilst this is often eaten at Christmas, it can (and should) be made all year round as it is excellent when cold and sliced for sandwiches or [[Salads|salads]]. It is also a cheap cut of [[Beef|beef]] which is improved by long cooking at a low temperature. This recipe produces a medium-rare [[Meat|meat]]. | Whilst this is often eaten at Christmas, it can (and should) be made all year round as it is excellent when cold and sliced for sandwiches or [[Salads|salads]]. It is also a cheap cut of [[Beef|beef]] which is improved by long cooking at a low temperature. This recipe produces a medium-rare [[Meat|meat]]. | ||
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* Put the [[Brine|brine]] ingredients into a bowl with the brisket making sure that the [[Meat|meat]] is submerged into the liquid. Cover and leave for 3 hours in a cool place or [[Refrigerator|refrigerator]]. | * Put the [[Brine|brine]] ingredients into a bowl with the brisket making sure that the [[Meat|meat]] is submerged into the liquid. Cover and leave for 3 hours in a cool place or [[Refrigerator|refrigerator]]. | ||
<gallery widths=250px perrow=5> | |||
Image:Brisket medium.jpg|Cooked medium | |||
Image:Using the blowtorch.jpg|Using the blowtorch | |||
Image:Ready to come out.jpg|Ready to come out | |||
Image:Vacuum packed.jpg|Vacuum packed | |||
Image:Brining the brisket.jpg|Brining the brisket | |||
</gallery> | |||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||