brisket

There’s just something comfortable and homey about braised beef brisket yet it’s definitely a welcomed dish for special occasions.  I’m always a little surprised when I’m told that someone avoids cooking it because it always comes out tough and dry.  Nothing need be further from the truth if it is prepared slow and low.  And it just couldn’t be easier to do.

The brisket (sometimes referred to as the shank) is located on the underside of the beef near the front.  It is a tough cut of meat with a lot of connective tissue, but it can be prepared so that it literally falls apart.  The whole brisket which may weigh as much as ten to thirteen pounds is routinely separated into two parts: the flat end and the point.  The point will usually be a thicker cut and will contain more fat than the flat which, of course, makes it my choice.  It tends to be tenderer and more flavorful I usually but not always buy mine already trimmed.  Either way, you should expect the brisket to shrink considerably when cooked.  With the untrimmed piece, you will end up with an amazing amount of rendered fat.  But you know that fat has tons of flavor, right?

In my opinion, brisket should be prepared in the oven rather than on the stovetop since a low, consistent temperature is much easier to maintain in the oven.  I have also prepared it in the slow cooker and while it can be tasty, I just prefer the oven.  Plus, it’s going to stay for several hours in the oven anyway, so why not?  When I worked, I often cooked mine overnight and just refrigerated it the next morning until dinner time.

I basically prepare brisket in one of two ways, each producing its own unique flavor.  The Smoky Brisket lends itself very well to the additional of barbecue sauce for sandwiches.  It also makes a very nice addition to vegetable beef soup or chili when finely chopped or ground. (I also do that when Hubby fixes a brisket in our smoker.)

The second preparation is a Classic Braised Brisket.  This is what you want if you want that Sunday beef, carrots and potatoes with gravy meal.  It also makes excellent sandwiches and can be used as an addition to a soup, stew or chili.  This one, of course, does not have that smoky flavor that is found in the Smoky Brisket.

Just remember, this is not a cut of beef for roasting.  It needs to be braised or you’ll have a sad dish on your hands.  You’re going to save roasting for your chuck, rib eye, top blade or 7-bone cuts (good luck finding that one these days).

Braised Smoky Brisket
Serves 6
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Ingredients
  1. 1 4-pound beef brisket, preferably point cut
  2. 4 ounces Hickory Liquid Smoke
  3. 4 bay leaves
  4. 1 large onion, thinly sliced
  5. 4 garlic cloves, minced
  6. 4-5 sprigs fresh thyme, optional
  7. 2 teaspoons celery seed, crushed
  8. 3 Tablespoons Worcestershire Sauce
  9. 32 ounces low-sodium beef broth
  10. cracked black pepper
  11. kosher salt
Instructions
  1. Place the brisket in a Dutch oven or other oven-proof pan so that it lays flat.
  2. Pour the Liquid Smoke over and spread the sliced onion over the top of the brisket.
  3. Sprinkle in the garlic, thyme, celery seed, and bay leaves.
  4. Cover with the lid or aluminum foil and refrigerate at least 4 hours, preferably overnight.
  5. When ready to cook, preheat the oven to 275 degrees.
  6. Pour in the Worcestershire Sauce and beef broth; recover.
  7. Cook for 6 hours or overnight. Avoid uncovering during the cooking time.
  8. Remove from the broth, tent with foil and allow to cool for at least 45 minutes; discard the cooking liquid.
  9. Slice across the grain to serve.
Notes
  1. I cut all of the brisket at the same time with an electric knife. It seems to stay together much better when I do..
Adapted from Calico Cupboards
Adapted from Calico Cupboards
Dining With Debbie https://diningwithdebbie.net/