When it comes to cooking beef brisket, think about low temperatures and moist heat cooking. Beef brisket, a cut that comes from the area between the cow's front legs, can be a tough cut of meat and as such, requires special attention to produce a tender, tasty meal. Attention to detail does not end when the brisket finishes cooking as the manner in which you slice this cut of meat also plays a role in determining whether it is tender or chewy.
Cook It (Reference 2, 3)
Step 1
Trim excess fat from the brisket using a sharp, straight edge or utility knife. While the amount present depends on the cut, this is a fatty meat and requires trimming whether you purchase a whole brisket or a portion.
Step 2
Set a stove burner to medium heat and then heat 1 to 2 tbsp. of olive oil in a stockpot or large skillet. Add the meat and brown it on all sides, using tongs to avoid piercing the meat. A "good brown" adds flavor to the meat, so plan on a total of about five to seven minutes of browning time.
Step 3
Remove the brisket from the pot or skillet with tongs and set it on a platter if you are cooking the meat on your stove or, alternately, in an electric slow cooker. Sprinkle the meat with pepper to season it.
Step 4
Add onions, garlic and, if you want to cook a whole meal at once, cut up vegetables such as potatoes and carrots and add them to the browning pot or skillet. Stir fry until the vegetables are brown.
Step 5
Return the brisket to the stockpot using tongs and place it on top of the vegetables or, alternately, use a spatula to transfer the vegetables to an electric slow cooker.
Step 6
Add a cooking liquid that will provide both a source of moist heat and flavor to your meat. Examples include low sodium beef broth, a mixture of red wine and low sodium beef broth, or even beer.
Step 7
Turn your stove burner to medium high until the cooking liquid starts to boil. Then, turn the heat to low, cover the pot and cook for about three hours. If you are using an electric slow cooker, set it to low and cook the meat all day. Monitor the pot during cooking, add more liquid if necessary and skim off fat with a strainer as it accumulates on the surface of the liquid.
Step 8
Insert a meat thermometer into the meat to test for doneness, making sure the temperature reads a minimum of 160 degrees Fahrenheit.
Slicing Brisket (Reference 2, 4)
Step 1
Remove the brisket from the stock or electric slow heater with a spatula and let it sit for about 15 minutes on a cutting board to make slicing easier.
Step 2
Inspect the brisket to determine the direction in which the meat fibers run. When you cut beef brisket, make your slices against, or opposite, the grain.
Step 3
Slice diagonally, creating thin slices about ¼ inch thick, with a sharp chef's knife.
Tips and Warnings
- You can purchase beef brisket as a whole brisket or in smaller portions, including a flat and point cut. If you are not looking for a whole brisket, choose a flat cut - the least fatty portion of the brisket.
Things You'll Need
- Beef brisket
- Knife, straight edge or utility
- 1 to 2 tbsp. of olive oil
- Stockpot or skillet
- Tongs
- 1/2 tsp. cracked black pepper
- 2 to 4 onions, chopped or sliced
- 2 to 4 garlic cloves, chopped
- Red potatoes, quartered
- Carrots, chopped in 1-inch pieces
- 1¼ of cups red wine
- ¾ cup of beef broth, low sodium
- 12 oz. can of beer
- Strainer
- Meat thermometer
- Cutting board
- Chef's knife
References
- Cattlemen's Beef Board and National Cattlemen's Beef Association: Know Your Cuts and How to Cook Them
- Cattlemen's Beef Board and National Cattlemen's Beef Association: Beef Brisket with Horseradish Sauce
- Cattlemen's Beef Board and National Cattlemen's Beef Association: Braised Brisket with Mustard Sauce
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