Braised Brisket

Braised Brisket

harry udell

Brisket is a tough meat to cook.  The reason is that there is not a lot of fat, so it is not a forgiving meat.  Braising your brisket makes it a little easier because you are cooking with a moist heat method.  the first part of cooking a brisket is to trim off the excess fat.  Then you have to season both sides with salt and black pepper.  Get a large pan hot and sear both sides for about 5 minutes each till you get a nice golden brown crust on both sides.  Now transfer the meat into a large roasting pan.  The other ingredients that you will need are white 2 large onions, 2 garlic cloves, 1 beer (which ever you happen to have in the fridge), 1/2 cup apple cider vinegar, 1 large box of beef stock, 1/4 cup brown sugar, 1 can canned cranberries, 1/4 cup dried cranberries, fresh rosemary and fresh thyme. 

In the large hot pan that you just seared the meat, first add your julienned onions and chopped garlic.  Sauté till golden brown then deglaze with beer and apple cider vinegar, let reduce till half then add brown sugar and the dried cranberries and the canned cranberries.  Let the liquid reduce by a quarter then add your beef stock (not broth because broth has salt, stock does not).  Now pour your mixture over the brisket, add your fresh herbs, cover with aluminum foil and bake in the oven at 375.  Depending on the size of the meat depends on how long you cook it for.  If you would like to know how long to cook your meat, reach out to me and i will help you perfect your brisket.  After you bake your brisket, you have to let it rest before you slice it.  If you cut it while it is still really hot it will fall apart as you slice it, so let it rest for about 10-15 minutes before you slice and serve.  If you have any questions before you start cooking your brisket, email us and we will be glad to get back to you and help you cook the perfect brisket.

Add a comment

* Comments must be approved before being displayed.