“Korean chile-braised brisket” from ” Dinner in an Instant”

Kirstin: 2018 is the year of Korean food, or so I’ve been told by all the food columnists at the end of 2017 (K-Beauty was all the rage in 2017 but that’s another story). So when I saw this recipe I knew it had to be mine. Thankfully I already had the Korean chile and gochujang in the cupboard. And I asked Tom to buy some kimchi to accompany the dish too.
It’s a very simple recipe and always yummy (we’ve had it 3 times already). The Korean flavours are perfect with the fall apart delicious beef. There’s a lot of liquid that is produced when you make this recipe and Melissa doesn’t mention how you should manage it. I would love to make it thicker in some way, but have yet to figure that out. That won’t stop me making it again though because it really is quite something special. YUM!

“Korean chile-braised brisket” from ” Dinner in an Instant”

“Brisket with Onions and Leeks” from “Cooking for Jeffrey”


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.

“Brisket with Onions and Leeks” from “Cooking for Jeffrey”

“Pulled Beef Brisket in a Bun” from “Tom Kerridge’s Best Ever Dishes”

IMG_6107Want to make this yourself? The BBC has the recipe, which you’ll find by clicking through this sentence.

Maureen: This is the cover star of this month’s cookbook, you know.

Nicholas (11): Yum. Brisket.

Maureen: You know, I was never a fan of brisket until a few years ago. Now I love it. Though I did get repetitive stress injury from pounding out all the spices for the rub. But I think it was worth it.

Andrew (15): This is fantastic. I really love it.

Maureen: I have to note for the record that you guys don’t actually have the alcoholic-laden barbecue sauce. Only the normal stuff, that I bought off the shelf. I didn’t think you’d appreciate the strong taste of bourbon. Between this and the tart, I’m beginning to think that Tom Kerridge really loves the taste of alcohol in his food.

Tim: That much is obvious. What does everyone think the milk buns I made?

Maureen: Delicious. Having home-made bread always makes all the difference. The cole slaw is good too, even if the boys aren’t eating that.

Tim: That’s not a surprise, is it?

Maureen: Not a surprise, but still disappointing.

Tim: This is ALL GOOD. I’d give it 9 out 10 stars. Would eat again.

Andrew: Me too.

Nicholas: Me too.

Maureen: It’s unanimous. We will definitely be eating this again.


“Pulled Beef Brisket in a Bun” from “Tom Kerridge’s Best Ever Dishes”

“Beef Rendang” from “Save With Jamie”

OLYMPUS DIGITAL CAMERAMaureen: I aim to please. I’m making Tim’s request: Beef Rendang!

Tim: I had this when I was in SIngapore, and it was fantastic.

Maureen: I’m pretty sure this isn’t going to be as good as the one you had in Singapore, but let’s see. [Pause to taste.] Wow. This is delicious.

Tim: Beef Rendang For The WIn!

Maureen: I am so surprised this is so good. This is the best recipe we’ve had out of this book so far. It’s really flavourful, and even better, we used up the leftover brisket from Sunday Lunch.

Tim: It’s not often we have leftover brisket, though.

Maureen: That’s true, but one of the only things I like about Save WIth Jamie is he gives you recipes to use with your leftovers. This is a great example. We got two completely different delicious meals out of  one main meal, in this case, the brisket.

Tim: Though you didn’t use the Jamie brisket recipe, though.

Maureen: No, I didn’t. I thought it would be too plain, as most of the recipes in this book have been. Also, I wanted to use our pressure cooker so the cooking time would be much quicker. So I went off piste and used another brisket recipe. {If anyone is interested in the brisket-in-the-pressure-cooker recipe, let me know in the comments and I’ll post it. It was really, really good.}

Continue reading ““Beef Rendang” from “Save With Jamie””

“Beef Rendang” from “Save With Jamie”