The Slow Cooker Club

I followed a recipe for slowcooking a 1.3kg brisket of beef - cooked on -low for 8-10 hours, for which the book said the meat would fall apart and be so tender. Why then was it red in the middle and as tough as old boots!

I am going to stick my neck on the block here ... Not being rude, however what setting did you have your slow cooker on? I can not understand any meat being cooked for 8 - 10 hours in a hot liquid being red in the middle & tough. logic suggests that perhaps you had it on a keep warm setting rather than a cook setting perhpaps? Once the meat is cooked or at least well on its way turning it down especially with beef should only make it tenderer.

I assume it was a whole joint not dieced when you put in???

Not sure I will experiment ... !