Published January 1, 2005.
Extending the preparation of our braised beef brisket recipe over two days solved several problems. After braising the brisket in a foil-lined pan, we let the brisket stand overnight in the refridgerator 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. 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.
This recipe requires a few hours of unattended cooking. It also requires advance preparation. After cooking, the brisket must stand overnight in the braising liquid that later becomes the sauce; this helps to keep the brisket moist and flavorful. Defatting the sauce is essential. If the fat has congealed into a layer on top of the sauce, it can be easily removed while cold. Sometimes, however, fragments of solid fat are dispersed throughout the sauce; in this case, the sauce should be skimmed of fat after reheating. If you prefer a spicy sauce, increase the amount of cayenne to 1/4 teaspoon. You will need 18-inch-wide heavy-duty foil for this recipe. If you own an electric knife, it will make easy work of slicing the cold brisket. Good accompaniments to braised brisket include mashed potatoes and egg noodles. For a Passover menu, substitute matzo meal or potato starch for the flour.
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