- Brisket is a cut of meat from the breast or lower chest of beef or veal.
- The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally.
- The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.
- Brisket can be cooked many ways. Basting of the meat is often done during the cooking process. This normally tough cut of meat, due to the collagen fibers that make up the significant connective tissue in the cut, is tenderized when the collagen gelatinizes, resulting in more tender brisket. The fat cap, which is often left attached to the brisket, helps to keep the meat from drying during the prolonged cooking necessary to break down the connective tissue in the meat. Water is necessary for the conversion of collagen to gelatin, which is the hydrolysis product of collagen.
Ingredients to feed lots of people
Step by Step
- Mince garlic and put in large glass mixing bowl
- Add brown sugar, mustard, oil, pepper, cumin, paprika, cayenne and 1 TBL salt
- Mix until smooth
- Rub all over brisket – work into the crevices
- Wrap in plastic and chill 36-48 hours
When you are ready to cook, continue as follows:
- Let meat come up to room temperature – about one hour
- Preheat oven to 325º
- Scatter onions into bottom of a large roasting pan
- Pour beer into pan
- Set brisket (fat side up) on top of onions
- Cover with foil
- Bake 5-6 hours
- Remove from oven, remove foil
- Heat broiler and broil uncovered for 5-10 minutes, or until top is browned and crisp
– Let brisket cool slightly
- Remove from pan and shred or slice
- Remove onions with a slotted spoon and mix in with brisket meat
- Taste and moisten with some of the cooking liquid
- Serve on a hearty bun – top with cole slaw and pickles
- Optional sauteed onion, cooked bell peppers, Swiss cheese
Oh, one more thing…
- Kansas City is renowned for pieces of smoked (barbecued) brisket, cut from the edges, that are seasoned again and returned to the smoker. The results are dark colored, chewy, and intensely flavored. These are called Burnt Ends.
- Corned Beef is made out of brisket.
Look for Grandpa's Cookbook coming soon. © 2016.