| et is basically the chest of the cow, and as such | | | | cover inside surface. Place meat in bag and add other |
| includes the ribs. So not the easy to sort out steaks, | | | | ingredients. Seal bag and then pierce in a couple of |
| but a joint with loads of flavour that responds to the | | | | places. Place in roasting tray and cook for 6- 8 hours. |
| right sort of cooking. At one time any beef would only | | | | This means you can leave it in the morning and take it |
| be eaten by the rich , which is why in English the word | | | | out at the end of your working day – unless you |
| beef comes from the Norman French | | | | work long hours in which case this is a weekend dish. It |
| ‘Beouf’ . the Normans ate the meat. | | | | will give you 6-8 servings or 4 hot and then some cold |
| The Saxons looked after the animals - so it is their | | | | for sandwiches and a picnic. |
| word Cow that is used for the animal. Cattle comes | | | | Variations |
| from Latin and meant movable property – as in | | | | You might like to pop into the bag a couple of |
| chattels. | | | | tablespoons of red wine or a dollop of Worcestershire |
| In those times of course cattle were only killed at | | | | sauce. |
| certain times of year – the autumn to save | | | | Irish Marinade |
| providing for winter fodder. This meant that meat had | | | | The Irish really know how to use their country’s |
| to be preserved – usually by salting it. It also | | | | ingredients. This marinade from Dublin uses that Irish |
| meant that it wasn’t always as fresh as it | | | | classic – Guinness. This needs to be prepared |
| might be – hence the use of spices in medieval | | | | the night before cooking meat. |
| times to cover any bad tastes. | | | | 4 oz, 120 mls Guinness |
| Brisket is an economic joint that works best in recipes | | | | 2 garlic cloves |
| that specify long slow cooking – 5 or 6 hours as | | | | 3 green onions, scallions, chopped |
| opposed to minute steak. I find a slow cooker is great | | | | 1 oz, 30 grams soy sauce |
| if you have one. It is usually purchased ready boned | | | | 1 teaspoon Worcestershire sauce |
| and rolled. Because the animal uses its chest muscles | | | | ½ teaspoon English mustard powder |
| all the time the muscle is firm and would be tough | | | | A good pinch of dried tarragon and one of parsley. If |
| unless cooked slowly. | | | | using fresh chopped herbs use a teaspoonful of each. |
| Oh So Tender | | | | Salt and pepper |
| I cook this in a slow cooker, but a roasting bag in a | | | | Combine everything in a medium saucepan and allow |
| slow oven will work just as well. If using a slow cooker | | | | to stand for at least 15 minutes,maybe while you are |
| have it on full power for an hour and then place the | | | | enjoying the rest of the Guinness. Now heat to reduce |
| meat inside and turn it down. | | | | liquid by about 1/3. |
| 3 lbs, just under 1 ½ kilos, beef brisket | | | | Allow to cool and then place with joint in roasting bag. |
| 1 packet dry onion soup mix | | | | Seal and turn several times to coat the joint. Leave in |
| I crushed clove of garlic | | | | fridge fro at least 4 hours, possibly overnight, but turn |
| Sprinkling of freshly ground black pepper | | | | the bag over when you can so that the flavors |
| 1 oz, 30 g all-purpose flour | | | | penetrate evenly. When ready to cook piece bag in a |
| Preheat oven to 275 degrees F ,135 degrees C, Gas 1 | | | | couple of places, place in roasting tin and cook in slow |
| Place the flour inside the roasting bag and shake to | | | | oven as for ‘Oh So Tender’ above. |