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The brisket is an incomparable piece of beef from the breast of the cow that is ideal for a multitude of dishes: cured for corned beef, smoked in barbecue, or braised for a hearty pot roast. Popular around the world for its succulent, falling apart tenderness and delicious flavor, the brisket is a traditional holiday meal in many cultures as well as a staple in winter times. Whatever recipe you choose, the brisket should be cooked low and slow for optimum results.
1. Take the brisket out of the refrigerator 1 hour prior to cooking to bring it to room temperature. Preheat the oven to 275ºF. Season the outside liberally with salt and pepper.
2. Heat up two tablespoons of canola oil in a cast iron large enough to fit the brisket. You may need to cut the brisket into two sections for it to fit. Sear the brisket on all sides about 5 minutes each, until it is completely browned. Once all sides are seared, place the brisket fat side up in the middle of the cast iron. Cover tightly with foil and place the cast iron in the oven and cook for 4-5 hours.
3. When the brisket is fork tender, take it out of the oven and rest for at least 20 minutes. Carve into thin slices against the grain, serve, and enjoy!
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