Let's create a panic!

[Workingman]

I do not mind a steak with a thin line of red in the middle that 'cooks' as the meat rests, but a joint has to be cooked right through. That goes for all meat, especially fowl and pork as well as fish. The thought of rare pork turns my stomach.

[Kaz]

Mine too - I like all of my meat well cooked right the way though, apart from spring lamb which I like a bit pink

[KateLMead]

eI cooked a piece of brisket last week, had three guests for dinner...expensive poorhgh quality Brisket the price of it these days is outrageous.. Hardly any fat on it. I prepared it marinading it in red wine, garlic, onions overnight. Covered it with fat bacon placed it in the oven on high for 30 minutes then low for three hours. "Tough as old rope" grrrr. I had made a good mushroom and onion gravy, I sliced the beef and put it into the gravy cooked it gently until it was tender., I was told the result was delicious. I was not too happy at the quality and price of it,but all was well and ended well.

[Workingman]

Ah, Brisket! One of the tastiest joints ever, and ever so cheap.

Ours used to go in, early doors, 7am, on super high for maybe an hour, then it was covered in foil and on very low for four or five hours more with continuous basting. Twenty minutes back on high to crisp up and it was done.

When mum used to do it she sometimes did it in a pressure cooker before it went in the oven.

[Kaz]

I only ever do brisket in the slow cooker, I've never managed to get it tender in the conventional oven

[KateLMead]

I remember it being the cheapest of cuts when young, now one can pay £10.00 for a small rolled piece today. Yes Frank it is a delicious cut of meat .