I have a question about the recipe "Mommy Elly's Brisket" from melissav. Why is it that the flat cut comes out tough even when cut cross-grain? Do I need to cook longer?
Cooking longer (especially roasting; a dry heat method) will only make it tougher. I would suggest that braising this item would give you the texture that you're looking for. That would mean modifying the recipe by perhaps adding additional tomato and approximately 2 cups of water to the initial cook. Also using a covered pot as opposed to foil to seal the pot would be preferable. All other seasoning should be adjusted according to your taste.
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