Recipe for truly succulent, traditional Jewish brisket?
Well, first you need to get out your “Warner-Bratzler” model BR549-II (If you have to ask…..). Seriously, from the go-to chefs at Cook’s Illustrated (from behind the firewall), here is the scientific answer to your question. Which is followed by a similar recipe to what you’re looking for. Source: Published January 1, 2005. From Cook’s Illustrated. What makes brisket a unique cut of meat? And how do I make sure it’s tender? Most cooked briskets are dry, but they are not tough. In contrast, if you cook a steak the way you cook a brisket (that is, until very well done), it will be dry and tough. What makes brisket a unique cut of meat? To find out, we used a Warner-Bratzler meat shear, a device designed to measure tenderness in meat. It uses a motor to push a piece of meat across a dull blade while a simple scale measures the required force. We first cooked very tender meat (tenderloin) in a 3 1/2-hour braise until very well done. Tender when raw, the meat was, according to the meat sh
Good gracious that huge post above is nonsense. The secret ingredient is some white vinegar, I swear. A few good glugs on the meat before it goes in the oven. Then, low and slow cooking. If the liquid is boiling away turn it down. Yes, you can overcook a brisket, but that is if you cook it at too high for too long. I never bother with onion soup mix and ketchup and yadayada. It is just brisket, carrots, celery, potatoes, onions, salt, pepper, vinegar, garlic, marjoram, and water. It is the recipe of my great grandmother, from Hungary. I am aware that it is different from the usual tomatoey stuff, but the consistency of the meat is the same. Also important is the letting the meat rest and the cutting across the grain thing. And, brisket is not brisket if it is not better the next day.
