brisket is a fabulous cut of meat. The brisket is located between the
shoulders and the forelegs of the steer. These muscles get a workout, which
results in more flavor in the meat, and they are also well marbled with fat,
adding even more flavor.|
So they are highly flavorful and perfect for slow braises. Long cooking time is needed to melt the connective tissue.
Upon serving, the meat is cut across the grain, helping it become fall-apart tender.
Brisket is essentially a pot roast—a slow braise with lots and lots of onions.
First, you score the fat side of the roast to help it render while cooking. Then you sear the brisket on all sides in a hot pan.
Once the brisket is well browned, you brown a bunch of sliced onions in the same pan, add back the roast, add some herbs and stock, cover the pot and cook it in the oven for several hours, adding carrots near the end, until the beef brisket it falling-apart tender. Easy.
Superb for smoking or finishing on the bbq
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