For the Superbowl (and to test cooking large hunks of meat) I decided to braise a beef brisket. Brisket is a huge piece of beef best slow cooked to tenderness. It is touted as inexpensive, but I wonder if anyone has done a cost analysis when you factor in the 6 hours of oven time. Is it still a deal? Regardless, it was delicious. Photo: Becca Henry.
Here’s a few tips.
1. Cook the day before. I sampled the beef right out of the oven and thought it was okay. The next day, however, after shredding the beef, blending the drippings into a sauce and reheating it, it was amazing.
2. Trim any excess fat, you want some fat, but not the four cups I got. To defat the drippings, let them cool and pour them into a bowl and let chill in the fridge overnight. The next day, you can easily remove the top layer of congealed fat from the bowl. Pour the sauce into a blender and puree and add back to your shredded brisket.