Since the last beef brisket, I’ve been eating beef mince (also known as ground beef) and thinly sliced scotch fillet steak (also known as ribeye steak).

I am increasingly eating brisket meals. They are cheaper than beef short ribs and just as fatty. Beef short ribs can cost about $AUD25/kg, while brisket is about half that price.

Minced (ground) beef costs about $AUD11/kg. This is about 20% fat and 80% protein.

Ingredients

Beef brisket
Salt
Water

Equipment

Slow cooker
Frypan

Instructions

Rather than cooking the brisket during the day, I elected to cook it overnight.
I cut the meat into four large pieces and added some salt and about half a cup of tap water.
I cooked the meat for about ten hours.
I was tempted to eat some for breakfast but went with my regular two-egg omelette instead.
I transferred the cooked meat to a bowl, covered it in plastic film and then put the meat into the refrigerator.
I also poured the cooking liquor into a bowl for refrigeration. After refrigeration, the hardened beef fat can be separated from the broth. The fat can be used for cooking.
When I was ready to eat some of the brisket, I removed some from the refrigerator and cut it into small cubes.
I placed the cubed meat into a frypan with a few tablespoons of the jellied meat broth and then turned on the heat.
I bring the liquid to a gentle simmer and keep it simmering until the liquid evaporates. While this happens, I gently push down on the meat to help the muscle bundles separate.
At this point, I might add a little pure pouring cream, turn off the heat, and stir the cream through the softened, separated meat. I don’t always do this.
I’ll then transfer the meat (with the cream sauce) to a plate and begin gently frying an egg in some butter.
The finished dish is simply brisket and a fried egg.