7 Tips For Cooking Brisket From The Pros, Fischer Bros. & Leslie | The Jewish Week | Food & Wine

7 Tips For Cooking Brisket From The Pros, Fischer Bros. & Leslie

7 Tips For Cooking Brisket From The Pros, Fischer Bros. & Leslie

Brisket is good for feeding new parents, and it’s a High Holiday go-to.

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The author and his wife just made this brisket for their son and daughter-in-law, who just had a baby. It kept them fed for many days.

1. First and foremost, buy your meat from a reputable butcher and shop early. A quality piece of meat frozen is superior to a lesser quality cut that is fresh. As the holiday rush gets into full swing, the supply of quality cuts dwindles.

2. Cook your brisket several days in advance. Allow it to cool (not chilled), slice it and store it in the cooking juices, wrapped well in the refrigerator. This will help tenderize the meat and allow the seasonings to penetrate well into each slice. You can skim some of the fat before refrigerating and again remove the excess fat, which will congeal on the top of the cooked brisket before reheating.

3. Consider Second Cut Brisket: It is a smaller piece (3 to 5 lbs.) but is more marbled with internal fat, which makes it juicier.  Many gourmets now prefer this cut to the much leaner First Cut Brisket. Again, shop early, in years past there was always a surplus of Second Cut Brisket, now we sometimes can’t get enough.

4. Understand that terms First and Second Cut Brisket do not denote quality and are actually a misnomer. They are separate pieces of meat that lie next to each other and might more properly be called Top and Bottom Cut Brisket, second and first cut, respectively.

5. Whichever cut you choose, brown the meat in a heavy skillet on both sides with a little olive oil. This gives the meat a nice flavor.  You may even sauté some garlic, scallions or shallots in the oil before you brown the meat.

6. The cooking time is relatively independent of the size of the pieces of meat. Typically, two and a half to three hours either covered on the stove top on a low flame or covered in the oven at 350 degrees. Don't worry if you have to layer one piece of meat on top of another to fit in your pot. As long as they are almost fully covered in the cooking broth it will cook properly.

7. If you decide on First Cut Brisket, ask them to leave a bit of fat on each side. Again, it is best cooked in advance. Allow it to cool, trim the fat, slice and store in the cooking juices. Enjoy!

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