Published January 1, 2005.
When this notoriously tough cut finally turns tender, it's often dry as a bone. Could we have our brisket both ways?
Since brisket takes a long time to become tender, the usual approach is to braise it. However, this process usually results in shreds of dry, chewy meat, as brisket tends to give up its last ounce of moisture just as it finally becomes fork tender.
We wanted a braised brisket that was both moist and tender, with a simple sauce that complemented what should be a naturally flavorful cut.
Extending the preparation over two days solved several problems. After braising the brisket in a foil-lined pan, we let the brisket stand overnight in the braising liquid, allowing it to reabsorb liquid and flavor. Excess fat, which had congealed on top of the liquid, was easy to remove after refrigeration, and the cold brisket could now be sliced without shredding. To finish, all we needed to do was reheat the slices in a flavorful sauce made from the braising liquid. And because most of the work was now done ahead of time, our brisket recipe had become perfect for a midweek supper or even for easy entertaining.list of recipes