“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”

“Bloody Mary Beef” from “Jamie’s Comfort Food”


In theory, we should have LOVED this, but it didn’t work out quite that way. We didn’t love it, but we didn’t hate it either. It was, in the immortal words of Nicholas, “In the middle.”

We love brisket. In fact, I made a the Beef Rendang recipe from “Save with Jamie,” which used leftover brisket. That brisket recipe was a winner. This one? Not so much.

I can’t really put my finger on what went wrong. The bloody mary mix, which serves as the gravy is delicious, though in my case it was a bit thin. The brisket was fine but wasn’t spectacular. Maybe in a nutshell that’s what’s wrong here: It’s Fine. But are you really going to go to the trouble of making something that’s simply “fine”? No.

Would I make this again? Maybe, but probably not. It’s definitely not going to make it into our usual Sunday Roast Lunch rotation, and I can’t see going back to it on the odd afternoon either.

If you’re curious what this is like and want to make it yourself, Jamie has helpfully posted the recipe on his website, which you can see by clicking through this sentence.


“Bloody Mary Beef” from “Jamie’s Comfort Food”

“Slow-Roast Pork Belly with Rosemary” and “Caramelised Onion and Rosemary Bread” from “Rachel’s Everyday Kitchen”

OLYMPUS DIGITAL CAMERALove pork belly? Want to have it for Sunday lunch? Then click through on this sentence to find the recipe reprinted in Red magazine.

Nicholas (10): Pork belly for the win!

Maureen: That’s right. You asked for this specially. Who doesn’t love pork belly, especially when you’re talking about Sunday lunch?

Andrew (14): We all love it, that’s for sure.

Tim: How did this compare to the usual Gennaro Contaldo one that you make?

Maureen: This one you marinate, and then roast for longer at a lower temperature. It also includes instructions for making gravy. I don’t think you need gravy with it.

Andrew: But the gravy is nice on the mashed potatoes.

Maureen: That’s true.

Tim: I think I like this better than our usual one.

Maureen: That’s funny, because I think I like our usual one.

Nicholas: A house divided against itself can not stand! Abraham Lincoln said that.

Maureen: Thanks, Mr. History. Now what about the bread?

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“Slow-Roast Pork Belly with Rosemary” and “Caramelised Onion and Rosemary Bread” from “Rachel’s Everyday Kitchen”

“Roast Chicken, Rotisserie Style, Roasted Cauliflower, Carmalized Brussel Sprouts” from “Notes From My Kitchen Table”

NIcholas (9): The chicken was very, very, very, very, very good.

Andrew (13, surprised he agrees with his brother): It was very good! Nice and tender.

Nicholas: Can I have some more chicken?


Maureen: You have to finish your cauliflower and your brussel sprouts first.

Nicholas: But the cauliflower seems burnt.

Maureen: You’re right. It does seem burnt. It was much better before. Gwyneth totally got the timings wrong on that one. We loved snacking on it when it was only 10 minutes in a 200C oven. But she said it should go back in for 25 more minutes at 235C. Big mistake.

Continue reading ““Roast Chicken, Rotisserie Style, Roasted Cauliflower, Carmalized Brussel Sprouts” from “Notes From My Kitchen Table””

“Roast Chicken, Rotisserie Style, Roasted Cauliflower, Carmalized Brussel Sprouts” from “Notes From My Kitchen Table”

“Roast Sirloin of Beef” from “Gordon Ramsay’s Ultimate Cookery Course”

Maureen: Yeah! Sunday Roast Beef! This is delicious. Thanks for cooking, Tim.

Andrew (13): Where’s the mashed potatoes? You can’t have a sunday roast without any potatoes.

Maureen: I’m with Andrew on this one.

Tim: We’re tying to have a potato-free dinner tonight.

Maureen: I’m sorry, but did you forget that I’m Irish-American? Just ask my dad. It’s not a meal without potatoes. This gravy is fantastic.

Tim: Yes, I agree. It’s really good. I can’t quite remember how it’s different from a usual gravy.

Maureen: Let me go get the cookbook and check. (Goes to kitchen to get cookbook.) Well, you use balsamic vinegar, which makes a nice difference, not to mention red wine and garlic.

Tim: I changed it a bit. I didn’t add the tarragon, but I did add chopped porcini mushrooms.


Continue reading ““Roast Sirloin of Beef” from “Gordon Ramsay’s Ultimate Cookery Course””

“Roast Sirloin of Beef” from “Gordon Ramsay’s Ultimate Cookery Course”