Went to market, came back with a brisket. Now what?
I have a 1.5 kilo beef brisket sitting in the fridge, asking to be cooked for dinner tomorrow. It's now nearly 9pm and I won't have time to go get additional supplies. What can I do with a brisket to have it ready by 7pm tomorrow?
When buying it I'd thought vaguely of searing it like a steak, but it looks like this is a more demanding cut of meat than that.
I've looked through recipes online, but as a novice brisketeer would appreciate tried and trusted or wildly experimental advice.
1. I work from home, so can dash to the kitchen when needed.
2. Available implements: an oven, a small roasting pan, shallow casserole dishes, and cooking pots of various sizes. No grill, barbeque, crock pot, pressure cooker or Dutch oven.
3. Available condiments: Soy sauce, worcester sauce, brown sugar, basil, star anise, 5-spice powder, crushed chillies, black pepper, garlic, ginger, onions, white wine, chicken stock cube, vegetable stock cube, miso, lemon, fortnight old rosemary, maple syrup, honey. No coffee, but could be arranged in the morning. Cardamom, mustard seeds, cinnamon, fennel seeds.
4. Available vegetables: peas, carrots, new potatoes, chinese broccoli, spinach, 3-4 mushrooms, 1/4 leek
5. Preferences: I'm a total novice. That said, this searing thang that many of the recipes recommended sounds like fun. As did one recipe which recommended a layer of caramelised onions on top. I'm not a fan of hearty stews, gravies or excess sweetness with my meat. I like pink in my meat. Red too.
6. The Brisket: Must be used tomorrow so that a grain fed Devonshire cow should not have died in vain. Rolled into a little cylinder, with a layer of fat about 1/2 cm thick. Gently oozing.
7. Added bonus if any marinading tips come before I go to bed.
Save my dinner! (and, judging by the size of this animal, several dinners to come.)