How to cook Beef Brisket

Beef Brisket is cut from the breast or lower chest of the cow. It may be cooked in a number of ways but is not often the most appreciated cut of beef. It is a very dense, fibrous meat that requires a substantial cooking time to make it more appetizing. However, once it is cooked it is a very delectable addition to any dish. It takes patience and a firm desire to produce a perfectly cooked brisket, but it is by no means impossible and can be accomplished.

Required Ingredients

• Cut of Beef Brisket
• Choice Seasonings: garlic, onion, pepper, and a bit of safflower oil or soya sauce.
• Salt
• Oil
• Water/Broth

(All additional ingredients will be added with personal discretion.)

Required Utensils

• Large Bowl
• Frying Pan
• Large Baking Pan
• Large Cooking Fork
• Metal Spatula

Instructions

1. There are two types of briskets. Choose either a point cut or flat cut. The point cut is fattier than the flat cut and is subsequently more savoury. The flat cut is preferable if buying to get a greater yield of meat.
2. To cook the brisket, it is best to leave the fat on to retain flavour and moisture during preparation.
3. Remove the brisket from its package and place it in a container. Wash it thoroughly in running water. If it is frozen, thaw it before preparing it for cooking. Place in a bowl after thawing or while thawing. Wash it under running water once thawed.
4. Add choice seasonings to the brisket. Do not be stingy with the seasonings as the meat is thick and will require plenty of seasonings. Garlic, onion, pepper, salt and a bit of safflower oil or soya sauce to seal the seasonings in, are adequate additions to the dish.
5. Rub the seasonings into the brisket and allow them to soak overnight in the refrigerator. The thickness of the cut makes it necessary to marinate it for a longer period. If it is not possible to leave it overnight in the refrigerator let it sit at room temperature for at least 2 hours.
6. Preheat the oven to300 degrees Fahrenheit
7. Heat up a large frying pan. Be sure to let it heat adequately before introducing the oil.
8. Dust the brisket with flour and place it in the heated pan with oil. Sear the brisket on both sides for at least one minute turning it with a metal spatula.
9. Grease a large baking pan. Ensure that it is not too shallow.
10. Place the seared brisket into the baking pan tipping a bit of water or broth in it and cover it with foil to trap moisture.
11. Place the baking pan in the oven and allow it to slow cook. Check it occasionally to ensure that the brisket is not drying out.
12. It should be done in 5 to 6 hours.
13. Remove it from the oven when tender and let it stand for a few minutes before serving.

Tips and Warnings

• Under no circumstance should the brisket be cooked at high heat. Attempting to rush the cooking time will result in a poorly prepared brisket.
• While boiling and stewing brisket are possible, they are not the best ways to cook brisket.
• Once the brisket is cooked carve it across the grain. If it is cut otherwise the meat will taste chewy.
• Barbeque sauce is a great way to add more flavour to oven cooked brisket.