I need help. How to make a Brisket?

Question

I wanted to know if boiling brisket before bake, does it make the meat get tender? I wanted to see if anyone have any good recipes to make a brisket?

Answer 1

I only make soup out of brisket. I makes the best soup I've ever had!! I've also made corned beef brisket with onions, cabbage, potatoes & carrots. But never smoked one or cooked it in the oven.
http://www.monkeysee.com/video/watch/2204
brisket video: http://search.yahoo.com/search;_ylt=A0geu5.WsF1HggQBqBpXNyoA?p=cooking++brisket+video&y=Search&fr=b2ie7&ei=UTF-8
funny video cooking brisket, http://www.technorati.com/videos/youtube.com%2Fwatch%3Fv%3DpVw-lzhtbfk

Answer 2

Brisket

2 tablespoons vegetable oil
1 (3 1/2 pound) first-cut brisket, with "fat cap" (do not trim)
3 tablespoons sweet paprika
1 tablespoon kosher salt, plus for brisket
Freshly ground black pepper
6 medium yellow onions, cut into thin wedges with root end attached
1 1/2 cups sweet vermouth
4 cups low-sodium chicken broth
8 medium carrots, peeled, and cut into thirds (14 ounces)

Preheat the oven to 375 degrees F.

Heat the oil a large, heavy bottomed Dutch oven over medium-high heat until beginning to smoke. Season the brisket generously with the paprika, salt, and pepper. Place fat side down in the Dutch oven and cook until brown on all sides, about 8 to10 minutes. Transfer the meat to a plate and set aside.

Discard about half the fat, then add the onions and cook over medium heat until browned and tender, about 10 minutes. Pour in the vermouth and cook until reduced by about half. Nestle the brisket into the onions fat side up, add the broth; bring to a simmer and bake, covered, until the brisket is fork tender, about 1 1/2 to 2 hours. Uncover, scatter the carrots around the brisket and cook until the carrots are tender, about 30 minutes more.

Transfer the brisket to a cutting board, cut the fat off the top and thinly slice the meat across the grain. Return the meat to the braising liquid and serve immediately or, cool to room temperature in the sauce, cover and refrigerate overnight. When ready to serve reheat in the sauce.

Hope this was helpful ~~~
Enjoy !!

Answer 3

Beef brisket pot roast: (serves 6-8)

Ingredients:
One 4-pound beef brisket with a 1/3-inch layer of fat
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
5 garlic cloves, smashed
2 medium onions, coarsely chopped
2 medium carrots, coarsely chopped
1 celery rib, coarsely chopped
3 bay leaves
2 rosemary sprigs
2 small dried red chiles
2 cups dry red wine
One 14-ounce can whole plum tomatoes, drained
3 cups low-sodium chicken broth
Directions:
Preheat the oven to 325°. Season the brisket with salt and pepper. In a large skillet, heat the oil. Add the brisket, fat side down, and cook over moderately high heat until richly browned, about 5 minutes. Turn and brown on the other side, about 5 minutes longer. Transfer the brisket, fat side up, to a roasting pan.
Add the garlic, onions, carrots and celery to the skillet and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the bay leaves, rosemary and chiles and cook, stirring, for 2 minutes. Add the wine and boil over high heat until reduced by half, about 6 minutes. Add the tomatoes and simmer over low heat for 15 minutes. Pour the mixture over and around the brisket.
Add the broth to the skillet and bring to a simmer over high heat. Pour the broth around the brisket. Cover the roasting pan with foil, transfer to the oven and braise until the brisket is very tender, about 3 hours. Transfer the brisket to a platter and cover with foil.
Strain the contents of the roasting pan through a coarse strainer set over a large saucepan, pushing the vegetables through as much as possible. Boil the sauce over high heat until reduced to 3 1/4 cups, about 20 minutes; season with salt and pepper. Carve the brisket into 1/3-inch slices. Pour some of the sauce over the brisket to keep it moist and serve, passing the rest of the sauce at the table.

Answer 4

********BBQ BRISKET
1 (4-6 lb.) beef brisket (fresh)
Celery salt
Garlic salt
Onion salt
Chili powder
1bottle Liquid Smoke
1 bottle BBQ sauce (optional)
Put brisket in 13"x9" baking pan (put in fat side up). Heavily season with above seasonings to cover top of meat. Pour Liquid Smoke around meat. Tightly cover with foil and bake at 275 degrees for 4 hours. Remove from oven and pour off drippings (there will be plenty). Pour BBQ sauce over top of meat and cover; return to oven for 1 hour more. Remove and slice thinly across meat. Super, Super TENDER!

Answer 5

Brisket has a lot of connecting tissue that makes it tough. Although, if given enough time at temperature, it can be very good.

If you have the means, smoked brisket done in a smoker/barbecue for about 12 hours makes a real good tasting piece of beef. I usually salt it liberally, add some pepper, and some garlic powder.

You can also do a similar thing in a crock pot.

Or, if you don't want to wait for 12 hours, you can cook it in a pressure cooker for about 3 hours. I use beef stock in the pressure cooker, along with some of my favorite flavors, like wine, and spices.

Good luck!

Answer 6

4 pounds beef brisket
salt to taste
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 cup barbecue sauce
1 cup water

Preheat oven to 325 degrees F (160 degrees).
Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.


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Answer 7

You can stick it in a pan, covering it with water, and just simmer away until it falls apart. Or, you can place it in a baking pan, adding water about 1/4 way up the pan, and baking at 325 for several hours. Again, until it begins to fall apart. I would suggest adding carrots, potatoes, onion, and black pepper. Celery is also good. If you do the pan method, you can use cabbage, onions, celery, and carrots. Brisket is naturally salty, so I wouldn't personally add more salt.

Be sure to cover and seal the baking pan with foil to retain moisture. If you do it on the stove, use a tight lid or foil.

Answer 8

The best route here is to take one, season it to your taste, in a cast iron skillet, brown on both sides, take out, add your carrots, celery, onions, tommatoes if you like(helps to tenderize meat), and pour all over and under meat, seasoning again lightly. Cover tightly with foil, and bake at 300 degrees for 2-3 hours, basting as needed. Another way to go, is to brown meat, place in crockpot, add veggies, seasonings, potatoes(at or near end of cooking), cover and cook on medium for 3-4 hours till fork tender. Both ways are great.

Answer 9

boiling seems like it would keep the meet tender, but it doesn't. The real trick is to cook it at low heat for a long time. Set your over to 180 and use a good meat thermometer. remove it when the center is 140 degrees.

Answer 10

Here is a wonderful recipe for Brisket. Enjoy
http://www.thepeppermillinc.com/recipe_dtl.asp?RecipeId=19&CourseType=&Title=Beef%20Brisket%20with%20Caramelized%20Onions&RecipeCatId=&mode=search