My first experience with brisket (besides corned beef brisket, which I've eaten every St. Patrick's Day for as long as I can remember) was the first time Jeff brought me home to meet his family. It was RoshHashanah(back in 2008). This was also my first time experiencing a Jewish holiday, potato kugel, and homemade challah bread. I won't say the evening wasn't intimidating -- Jeff has two sisters and a brother, and all of them have significant others and kids, so there were a lot of people there -- but I look back on that day and remember it as the first day I met my now in-laws and am amazed at how life just happens.
But anyways, back to the brisket. My mother-in-law had made brisket as part of dinner (I've come to learn that she makes it for every holiday and it's always popular), and of course I had to try it. She makes hers with mushrooms, potatoes, carrots, and onions, and I really enjoyed it. These days, I'm right there with everyone fighting for the platter when it gets set on the table.
While I love her brisket, I eventually decided to attempt cooking a brisket myself. I tried a Cook's Illustrated recipe out on my family last February, and it was such a hit that my brother keeps asking me to make him brisket any time my family is coming to visit. (And that's huge because he usually just rolls his eyes when his oldest sister starts talking about food, yet again.) I had plans to make another brisket for them this February and picked one up at the Butcherie II, but the weekend they intended to come up was the weekend of the blizzard, and plans fell through.
I put the brisket in the freezer and pulled it out a few weeks later when we had friends coming over for dinner. I liked the Cook's Illustrated recipe, but I wanted to try something new, so I turned to Joan Nathan's recipe this time.
Following the recipe, first, I seasoned the brisket and seared it on both sides. Next, I put it in a large dish with diced tomatoes, red wine, celery, a bay leaf, and sprigs of rosemary and thyme.
Then I baked the brisket, covered, for 3 hours, occasionally spooning some of the pan juices over it. After 3 hours, I added the carrots and parsley and baked it, uncovered, for another 30 minutes.
At that point, I let it cool, and then I covered it and refrigerated it overnight. The next night, I took it out and scooped the fat off the top. (This was a little tedious as I tried to avoid all the carrots sticking through the layer of fat.)
I transferred the brisket to a cutting board and thinly sliced it against the grain.
And I rewarmed the gravy on the stove. Next, I placed the brisket in a pan, poured the warm gravy over, and reheated it in the oven for 45 minutes. I served it right from the pan and let everyone take their own and spoon some gravy and vegetables on top if they wanted.
I followed the recipe as written, with a few exceptions:
- I used a New York single cut brisket, which didn't really require much trimming because the fat is marbled throughout the brisket (as opposed to a hefty fat cap).
- I used a 14.5-ounce can of diced tomatoes (because where does one find a 10-ounce can?).
- I did not include the celery leaves (they weren't tooattractiveon the stalk of celery Ihadso I trimmed them off).
I started the brisket the night before so that I could refrigerate it overnight. Refrigerating the brisket overnight enables you to get dinner onthetable quickly the day you're serving it and helps make it more tender. This one came out incredibly tender, not to the point of falling apart like pot roast but more like melt-in-your-mouth tender.
I loved the flavors imparted by the red wine and tomatoes, and the carrots added some sweetness (though I do admit I missed the potatoes that accompany my mother-in-law's brisket). The colorful carrots and sauce also make for great presentation. All in all, I think this one's definitely a keeper (but I'll have to make it for my brother to know for sure). If you're planning to make brisket the center of your Passover meal, I'd give this recipe a try.
Have you ever made brisket?
FAQs
You simply let the brisket simmer slowly and gently in a cooking liquid for tender, juicy slices of meat. In many slow-cooker preparations, the vegetables can cook alongside the meat. The cooking liquid becomes a sauce to serve with the brisket.
What is the preferred method for cooking brisket? ›
Beef brisket is a tougher cut of meat, so you're going to want to use the low-and-slow method here. We cook it in a 425° oven for over an hour to develop that golden-brown crust, then reduce the heat to 300°, add broth and seasoning, cover with foil, and cook until tender—around 2 hours and 30 minutes more.
How to make the most tender brisket in a smoker? ›
Preheat your smoker for 250-265F with some added Post Oak wood chunks or chips for extra smoke flavor. Add the brisket on to the smoker fat side either way. Cook the brisket until it reaches about 165-170F at the thickest and fattiest part (about 7-8 hours). Once it has hit 165, get ready to wrap in butcher paper.
How do you make brisket more flavorful? ›
Common go-to rubs include seasonings like garlic, herbs, and spices. Just be sure to take it easy on the rub so that your brisket doesn't come out too salty. If you plan to mop or baste your brisket while smoking, be sure to coordinate the flavors properly with your rub. Marinating is another option for smoked brisket.
What is the secret to moist tender brisket? ›
When placing your meat, make sure the fattest side is facing upward. You want to do this so that the fat can dribble down over the meat to keep a brisket moist and juicy for longer.
What makes a brisket more tender? ›
Time and temperature equals tender. Long, slow cooking. You cannot rush it. Fast high heat dries the meat out and you end up with tough beef.
What is the 3 2 1 rule for brisket? ›
The Texas Crutch doesn't exclusively refer to brisket. You can use the technique with any meat. The popular 3-2-1 method of cooking ribs uses the Texas crutch. The numbers simply refer to 3 hours in the smoker unwrapped, then 2 hours wrapped in foil, with the final hour unwrapped at a slightly higher temperature.
What temp is brisket most tender? ›
The brisket is at its most tender when it reaches an internal temperature of around 195 to 205°F (90 to 96°C). However, the exact temperature for peak tenderness can vary based on factors like the cooking method, the grade of the meat, and personal preference.
What temperature do you cook a brisket in the oven? ›
Preheat oven to 300° and use a rack inside the large roasting pan. Use a couple sheets of foil to loosely cover the brisket and put the brisket, fat cap up, which just means the fattier side up, on the rack.
How do you smoke brisket so it falls apart? ›
Removing the brisket from the oven/smoker at 205 F and letting it sit for an hour or two (while it will continue to cook and tenderize) will yield fall-apart tender meat. Then let is rest in foil for at least one hour, preferably two, before removing the foil.
To set things straight, we're here to put an end to the confusion, so you can get back to the grill with confidence. For brisket cooked to flavorful perfection, fat-side-down is the way to go. This is the only way to achieve a brisket that is perfectly moist with a perfect bark on both sides.
Should brisket be smoked fat side up or down? ›
The main reason to cook brisket fat side down is for delicious consistent results, especially when it comes to competition barbecue. Fat-side down encourages a more pronounced smoke ring. A smoke ring refers to the thin ribbon of pink-colored meat between the crust and the interior brown-colored meat.
What should I season my brisket with? ›
In a medium bowl, whisk together paprika, salt, garlic powder, onion powder, black pepper, dried parsley, cayenne pepper, cumin, coriander, hot chili powder, oregano, and if desired, the brown sugar until thoroughly mixed. Pat the brisket dry on all sides using paper towels.
Is it better to rub or marinade a brisket? ›
Marinating helps tenderize tough cuts by breaking up the muscle fibers. But low, slow cooking does that, too, so no need to marinate when you're smoking brisket. Brown and Ayala start with high-grade brisket from a ranch in Iowa, and season it with nothing more than a dry rub of equal parts salt and pepper.
Should you marinate or dry rub brisket? ›
The answer comes down to personal preference. Marinades tenderize meat, which brisket needs, but dry rubs add texture and helps to develop a crusty bark on the meat.
Does brisket get softer the longer you cook it? ›
The meat does not get less tender the longer you cook it, only more. I use the toothpick test for all my briskets, but I also keep an eye on IT as well and most of mine don't get toothpick tender until well after 205 IT. Best suggestion is to just cook it longer, maybe take them to 210 IT.
How do you make brisket softer? ›
If your leftover brisket seems a bit dry, never fear. It can still be revived and no one will be the wiser. To moisten the meat, give it a marinade in some warm beef broth, and make sure to add broth when reheating. Another option is to use the meat in dishes where it can soak up a rich sauce.
What temperature does brisket fall apart? ›
Mind you, it is a little faster. The meat still needs a couple of hours in a higher temperature range to fully render fat and dissolve collagen. Brisket can be done in a range of 200-210°F (93-99°C), but as a general rule, it's safe to bet on 203°F (95°C). Brisket should be tender but not so tender it's falling apart.
Should brisket be covered or uncovered? ›
Roast the brisket at 300°F and keep it covered in foil for the first six hours, and uncover it in the last two to three hours of cooking.
