This Beef Brisket in Buns is one of my favourite recipes of all time and that is a fact. It is almost effortless and off the delicious scale. It is a meal of many, many talents. I serve it in buns with chips/wedges and coleslaw for a Saturday night casual tea for a crowd, a mobile mini Sunday Lunch in the caravan and a Sunday night tea when we have been out all day.
But first…..some heavy sweating…
As I type I am flushing like a fat woman on an overcrowded bus in Africa. Great waves of heat from god knows where keep flowing through me and even my fingers and ears are sweating. Seriously WTF? I’m hoping my metabolic rate is rising too but somehow I don’t hold out much hope. The menopausal cookie doesn’t seem to ever crumble in my favour. I had no idea the human body had the capacity to create so much random heat. Why doesn’t it call on this facility when people are caught in emergency arctic situations??? I could keep a family of four alive with this menopausal furnace. This phenomenon needs investigating for future snowy expeditions. Perhaps oestrogen injections could become standard in all first aid kits in cold countries………..I feel a Nobel Prize coming my way.
I had another sweaty disaster last week. In an effort to combat my aging face I decided that I needed my eyebrows tinting. I have extremely fair ones that you can’t really see so became convinced that it would take ten years off me and prevent any further misunderstanding of my relationship with my children. Obviously I wanted to avoid a pair of hairy slugs that so many of the young folk seem to be sporting. I am completely incredulous that they are not aware of how stupid they look????? However I had been recommended someone who worked in the local Debenhams store that would be sympathetic to my modest request.My only option to get them done before half-term was immediately after my power walk that morning. I try to walk most mornings in an effort to keep trim but it is completely unsuccessful most of the time due to stuffing my face like a starving pig afterwards…..fatty bum bum.
So off I went damp and sweaty but thinking f.ck it I only have to sit there. As I indicated my desire to have my eyebrows tinted she gestured that I should take off my coat and sit in the seat provided. It was then an unpleasant waft of B.O. hit me !!!! OMG, OMG how embarassing!!!! That was it then as I now find that in any stressful situation I start to flush and sweat like a big old b.tch…….For the love of God I was trapped with an internal temperature of 105 Celsius with the lady bent over me, her nostrils 30 cm away from my stinking pits….I clamped my arms firmly down as she began to paint on the dye. But to no avail as she asked me to use both hands to pull my brows taut. What could I do but comply and let the poor woman breathe in my B.O. Obviously in my mortification and panic I had forgotten to indicate to her my disdain of big hairy slugs and it just didn’t cross my mind until she handed me the mirror to inspect her work……Sweet Jesus I looked like a manly drag queen….. I was up out of that chair like a rocket and home to furiously scrub my eyebrows and armpits as well as change my deodorant….
By the way it didn’t work. I just look like an old drag queen now……I couldn’t go back anyway I’m sure they would all start pointing and whispering……”Look, here comes B.O Brenda/Brian”…….
Beef Brisket Recipe.
This next Beef Brisket recipe is sort of something I have done before but it deserves another interpretation. Brisket recipes are indeed close to my heart. I do this recipe for Brisket Buns loads for situations when I need to feed a group of people effortlessly but deliciously. It is simply SENSATIONAL. It is a Roast Beef taste explosion. The amazing added bonus to this is that it is so make ahead you might as well put your feet up right now.I make it up to several days in advance and just reheat it covered in wet baking paper and silver foil in the oven at 180 C until hot to trot and shove it in the buns. The gravy keeps it succulent and I challenge anyone to keep their hands to themselves on the way to the table….. I serve the Brisket Buns with wedges or chips if I’m providing a meal.I don’t say it lightly when I say it is incredible. Give it a go and it will quite simply blow your socks off!
This is a really good piece of brisket. You really want as much meat as possible. You want the chunkiest piece you can get. The narrower end tends to be fattier.
I simply roast the meat overnight, putting it in the oven last thing at night. Usually I give it a blast of hot heat for 20 minutes or so before turning the heat down super low and covering in foil.
This recipe usually produces lots of meat juices too with which to make the best gravy ever.
I simply tip the juices into a saucepan and thicken with cornflour. I pour this back over the shredded brisket to keep it moist.
Piled high with a couple of spoonfuls of gravy in a Bun brings delight to all.
Pre-heat the oven to 200 C. Put the brisket in the oven naked in a roasting tin. Roast for 20 minutes before removing, turning down the oven to 110 C and leaving the oven door open for a minute or so until the temperature drops. I then cover the tray and brisket completely with silver foil. Roast for 9 hours or until super soft when you insert a fork. I quite often leave it cooking overnight. I put it in just before I go to bed and then out first thing.
- I remove the beef and set aside covered in foil. I tip the meat juices into a saucepan and bring to the boil. I mix the cornflour with some cold water and add to the juices whilst whisking. Simmer then gently for a few mins. If the gravy is too thick then add some water. Set aside.
- Using two forks shred the beef in the roasting tray and then pour the gravy back over and ensure that all the meat gets a good coating.
- I cover it well if I am not serving it immediately and keep in the fridge for several days. You simply just reheat it covered with foil in the oven. I use baking paper crushed up in your hand and dunked under the tap. It makes it go soft and easy to use. I tuck that on top of all the meat in a snug fit before covering the tray with silver foil. I reheat it at 180 C for about fifteen mins.
Apply to Face and let the gravy drip off your chin
Here are another few fabulous meat recipes for Roast Beef Brisket.
I have linked this recipe for Brisket Buns post with Cook, Blog, Share and Friday Frolics.