How To Cook Special Beef Brisket
Special Beef Brisket - Beef brisket is a beef cut removed from the breast section underneath the thin ribs, behind fore shank. Fresh brisket are low-priced boneless slices that necessitate long and slow cooking to eliminate the collagen existing in the connective muscle tissues resulting tenderness. The long piece is cut in half for marketing. The brisket is found in the supermarkets as a flat cut or a point cut. The flat cut is leaner while the point cut has more savor due to a bit of extra fat and it is also called deckle. The beef brisket is the cut of the beef which is often used for corned beef; corned beef is beef that is cured in salt brine, often with spices. Raw brisket is stored in the refrigerator, preferably in the coldest part of the fridge for not more than five days. If the brisket is frozen it can be kept for not more than twelve months. Brisket is regularly cooked using a braising method which involves a liquid that generate fantastic gravy. The texture of brisket entails slicing across the grain through the long fibers into thin slices. It doesn’t matter how the brisket is sliced because it will still have the same delicious flavor.
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| Special Beef Brisket |
Looking for an easy way to prepare beef brisket and still impress your friends? This is it! What’s crazy is how good it is given how ridiculously easy it is to make. All you do is mix together some barbecue sauce, soy sauce, and water, slather the brisket with the sauce, wrap it in aluminum foil and bake it for several hours, until it’s
Special Beef Brisket Time And Duration
Prep time: 10 minutes Cook time: 3 hours
Special Beef Brisket Ingredients
3 to 4 lbs of a brisket cut of beef
3/4 cup (How To Make barbecue sauce)
1/4 cup soy sauce
1 cup of water
3/4 cup (How To Make barbecue sauce)
1/4 cup soy sauce
1 cup of water
Special Beef Brisket Methods And Steps For Cooking.
1 Preheat oven to 300ºF.
2 In a bowl, mix together the barbecue sauce, soy sauce, and water.
3a Place the brisket roast on a large piece of aluminum foil. Spread the BBQ sauce mixture generously over meat. Wrap the brisket in aluminum foil and place it in a roasting pan. Bake for 1 hour for every 1 pound of meat.
3b Place the barbecue sauce and the brisket in an oven roasting bag. Sprinkle a teaspoon of flour into the bag. Poke a couple small holes in the bag. Place the bag in a roasting pan. You may find that the cooking time is faster with this method, or you can reduce the oven temperature to 275°F.
4 Remove from oven and let rest in the foil for 30 minutes before serving. The easiest way to serve the roast is to first cut it in half along the grain of the meat (poke the meat with the tip of a knife or tines of a fork to see which way the grain or lines of the muscles are going if you can't see it from the surface). Then make 1/4-inch to 1/2-inch thick cuts across the grain to serve. (Cutting the meat across the grain will make it much easier to eat, as the cuts break up the muscle tissue.)
2 In a bowl, mix together the barbecue sauce, soy sauce, and water.
3a Place the brisket roast on a large piece of aluminum foil. Spread the BBQ sauce mixture generously over meat. Wrap the brisket in aluminum foil and place it in a roasting pan. Bake for 1 hour for every 1 pound of meat.
3b Place the barbecue sauce and the brisket in an oven roasting bag. Sprinkle a teaspoon of flour into the bag. Poke a couple small holes in the bag. Place the bag in a roasting pan. You may find that the cooking time is faster with this method, or you can reduce the oven temperature to 275°F.
4 Remove from oven and let rest in the foil for 30 minutes before serving. The easiest way to serve the roast is to first cut it in half along the grain of the meat (poke the meat with the tip of a knife or tines of a fork to see which way the grain or lines of the muscles are going if you can't see it from the surface). Then make 1/4-inch to 1/2-inch thick cuts across the grain to serve. (Cutting the meat across the grain will make it much easier to eat, as the cuts break up the muscle tissue.)
Special Beef Brisket Additional Information
Beef Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.
Method of cooking
Brisket can be cooked many ways. Basting of the meat is often done during the cooking process. This normally tough cut of meat, due to the collagen fibers that make up the significant connective tissue in the cut, is tenderized when the collagen gelatinizes, resulting in more tender brisket. The fat cap, which is often left attached to the brisket, helps to keep the meat from drying during the prolonged cooking necessary to break down the connective tissue in the meat. Water is necessary for the conversion of collagen to gelatin.Source: Beef Brisket
Brisket can be cooked many ways. Basting of the meat is often done during the cooking process. This normally tough cut of meat, due to the collagen fibers that make up the significant connective tissue in the cut, is tenderized when the collagen gelatinizes, resulting in more tender brisket. The fat cap, which is often left attached to the brisket, helps to keep the meat from drying during the prolonged cooking necessary to break down the connective tissue in the meat. Water is necessary for the conversion of collagen to gelatin.Source: Beef Brisket