Quote:
Originally Posted by MadGamer
Always wanted to try brisket, what's it like?  |
Tough as old boots unless you cook it low and slow (I sear the slab or roll in a little oil, then cook it in a closely-lidded pot over a layer of onions and carrots at 130c for around 5 hours). A little water now again just to keep it moist.
It falls apart into stringy, beefy tenderness...
I do the same for whole Ox hearts or Skirt beef.