It’s high brisket season this time of year. I mean, brisket is good any time of year, but in winter especially, it really is something to treasure. There’s nothing like a good long roast in the oven to warm up the house and to warm up the tummies.
Unfortunately, when I made this for Sunday Roast, our friendly butcher had run out of brisket by the time we got there (our bad; we arrived at 3 p.m. on a Saturday). So we set off to our local Waitrose hoping they would have some. They didn’t, but they did have a cut called Silverside, which isn’t brisket, but a quick Internet search confirmed we could use it instead if we needed to do so.
[For the technical among you, the brisket cut comes from underneath the rib and above the shin. The silverside cut comes from the back, between the rump and the topside. If you’d like to peruse the multi-coloured Wikipedia drawing that shows you what cut comes from where in Britain, it’s here. There’s also an American version, and it’s here.]
In the end, this was a bit underwhelming, unfortunately. I don’t know if it’s because the cut of beef wasn’t really right, or if there’s just other briskets we liked so much more, but this wasn’t really working for us. It wasn’t awful, to be sure, it just wasn’t Over The Top Good, either. So it was a bit of a disappointment.
But I snatched victory from the jaws of defeat by using the brisket leftovers to make Jamie Oliver’s Beef Rendang, which, as it happens, our most popular post on the blog. I can confirm that Jamie’s Beef Rendang is still delicious. We all slurped it up and thoroughly enjoyed it. So the brisket was good for something after all.