If you have ever celebrated Passover, you have probably spent your entire life eating Brisket, which is being slowly braised with carrots and sweet onions. Or if you have corned beef or pastrami before, then you have had brisket before. This is a large piece of flavor-packed beef that is often smoked or cured and is one of the best cuts of braising and slow cooking. In this article, you will learn how to buy and find this hefty piece of beef. Along with that, you can get a brief idea about how to cook it, which is a takeaway from this article.
Buying and locating
Brisket comes from the breast section of the animal, usually under the first five ribs. This is usually a large cut and comes in a boneless form that weighs anywhere from 8-20 pounds, making it quite a hefty piece. However, if you do not want such a large cut, the brisket is also available in two sections, each with a different quality. The first cut-down piece is a pointcut which is triangular, more flavorful and fatty. Whereas the other cut, fat cut, is less fatty, square, or triangular and usually is more expensive, which is easy to slice.
All about Cooking
Brisket is usually a tough cut of meat; however, the toughness can be counteracted by slow, long cooking that breaks the abundance of connective tissue and gelatinizes into tender, rich meat. In order to get a perfect outcome, go with a good sear to start with until it develops some flavors, after that, braise until it takes the form of meltingly tender, just like you would do with a pot roast. Also, brisket tastes better the next day, so it is great for the make-ahead dish. It tastes better the next day as the flavors get time to come together and enhance.
