RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Brisket Tips
NOTE: The following tips were provided to a first-time cook. Uncover the brisket and let it cool for 30 minutes at room temperature. Place in the refrigerator and let it chill. When the brisket is completely cool, cover with foil or plastic wrap and continue to chill overnight. In the morning, remove the meat from the pan, scraping the vegetables back into the pan. Slice the brisket across the grain. (Oy! Our first complication! Look at the meat. You should see lines in the meat; that's the grain. Cut perpendicular to those lines. If you have bought a large brisket, you'll instinctively cut across the grain since you don't have a knife long enought to cut slices the "long way." Anyway, cut a test slice. If it seems to shred, you're probably cutting with the grain. Rotate the brisket 90 degrees and try cutting again.) Lay the meat slices back into the pan. Distribute the vegetables and the sauce both below and above the meat. Cover with foil. Continue to chill until 30 minutes before time to begin cooking. Remove brisket from refrigerator and set pan on a counter to allow meat to come to room temperature. At that time, preheat the oven to 350 degrees. Heat brisket 30-40 minutes. Serve.
