No Fail Beef Brisket Recipe for Beef Lovers
Juicy, Falling to Pieces Goodness That Cooks Without Fuss
Sep 23, 2009
Beef brisket is one of those cuts of beef with strong, stringy fibers. There are recipes for cooking it with moisture, and recipes for cooking it dry. No matter how you flavor beef brisket, the fibers need to soften. It's not enough to cook brisket until it is cooked through. It's even better if the meat simply falls to pieces. This point can't be measured by a thermometer. Here's one way of doing it.
Choosing a Piece of Beef Brisket
Brisket comes whole or cut into halves. The flat , squared off half has less fat than the pointed, front cut. Brisket has a layer of fat on one side that is essential to flavor and moistness. For this recipe, the pointed front cut is preferable. In addition to the layer of fat, the meat should have good marbling. Beware very thin, lean pieces of brisket - the fat layer has probably been trimmed off and the brisket will be dry without much taste.
Beef Brisket Recipe
- Whole or half beef brisket
- Fresh garlic cloves
- Horseradish
- Salt and pepper
- Heavy duty, wide aluminum foil
Directions:
- Peel garlic cloves, and cut into thin slices. With the tip of a sharp paring knife, cut slits in the brisket on both sides. Place a slice of garlic in each slit. The slits begin the process of breaking down the stringy fibers. Spread horseradish liberally on the lean side of the brisket. Add salt and freshly ground black pepper. Place fat side up in the middle of a piece of aluminum foil big enough to wrap the brisket in. Spread horseradish on the fat side with salt and pepper.
- Wrap the aluminum foil securely, with the seam on top of the fat side, to prevent any escape of moisture. Fold the ends up. If in doubt, wrap in a second layer of foil. There is no liquid added, so it is essential to keep all moisture in.
- Place it on a baking sheet and bake in a 275 degree oven for several hours, a minimum of 3 hours for a small piece, up to 7 hours for a large brisket. Do not be tempted to shorten the process, higher heat and shorter cooking time will result in dry meat. Open the foil over a dish to catch the juices. The meat should literally fall apart when the foil is opened.
Make Ahead and Freeze
Prepare the brisket and freeze. Thaw and bake. If your oven has a timed bake function, Place the cold brisket in the oven, and set the oven to come on at the desired time. Have dinner ready when you come home.
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