hello YouTubers before I present my
cooking video I'd like to thank all of
you who left comments and letters giving
me information and advice about
animation um I realize now how very
difficult it is and um I will be
searching through some of the um
websites that you've given me um and it
gives me even more admiration for the
people that people that do it so thank
you thank you very much so let's get
cooking so this is my piece of
brisket um for those of you who might
not know the brisket is basically the
flesh around the chest of a Bine and um
it's cut into a thickness and then it is
tied up with string you can see one of
the bits of string there and that's
quite an art really um and my father
taught me how to do it you use a slip
knot but to watch a professional butcher
do it is really quite like a work of art
um the um the great thing I think about
brisket is that it's a very uh open
texture and quite soft as opposed to the
um staks that you'd get from the rear
end of the animal from the loin and the
rump um and of course uh I don't know
whether I'm typical of an old person but
um we've still got teeth but as my
dentist said to me recently he said yeah
they're all right he said but they're
getting a bit moth eaten he said so U um
we must have something reasonably soft
to chew and of course brisket fulfills
that
um condition and so I love it it's it's
a very sweet meat and it's very tender
and it's very nice and one of the other
advantages is that um uh when it's cold
it's delightful to make sandwiches to
cut into slices to make make sandwiches
and a um a beef sandwich with a bit of
horseradish
sauce um or a bit of English mustard is
absolutely delightful so I've cut up
some carrot I've got um better take that
off there I think a bit more of that off
um an onion which I'm going to put in
and I'm also going to use a
swed um it's a very common English uh
vegetable I'm only going to use half of
it and I'm going to try to cut it up
into um well small cubes
but this is geriatric cooking so they
probably just finish up to be bite size
lump size suppose but um that's
fine so um we'll see what we can do with
those it's pretty tough and of course
the vegetables will take different times
to cook so I will
um I will have a look at it when it's
cooking about every half an hour to
judge the state of the
vegetables and uh I don't want them to
cook too long I don't want them to go
mushy so um time of cooking I have no
idea this is geriatric cooking and um um
but Slow and Low is the answer a stew
that boils is a stew that spoils so they
say so uh
um just bear with me by like I just uh
try not to cut my fingers
off
um oh dear no I didn't cut anything uh
anyway that that will do they are
hopefully nice bite size
chunks and u i pop that into the pot
hopefully
so in they all
go on top of which I will put
my my um piece of
brisket
and oh dear I think I better get a
different bed down there cuz it's not
settling down enough because I'm going
to I'm going to to cover it with um
water if you like but uh to this water
I've added an Oxo Cube but you could add
any of
your things that you like we need some
more liquid in
there
lovely and I will
put it in the oven uh oh I don't know on
about 150 maybe and then I will have a
look at it from time to time the other
half of the um swed I will save because
that could be um grated and cooked down
to a sort of um Mash if you like which
is well a very nice vegetable in its own
right but also um can be used to thicken
up a soup so um uh I'm sorry you can't
actually see me but you know what I look
like and uh I can't be bothered to keep
readjusting the camera so um um I'll let
you know later how it turns out so for
the moment
goodbye so there you have it the sued is
possibly a little overcooked so possibly
I would put that in halfway through the
cooking time but the meat is
delightfully tender and I'm sure that
will be a very very nice
meal