Baked brisket for 4 hours at 325 covered with foil. Tomorrow what best way to heat for dinner party to make meat tender? It is still too chewy
I'd think too chewy means that it is not cooked long enough. What about cooking it further, like around another 1 hr (to 1.5 hr) at 325?
I agree with loeello that you may well need to cook it for an additional hour or so. Also make sure you are slicing it across the grain instead of parallel to it.
Make sure it's tightly covered while baking, and add some liquid to the bottom, such as water or broth to keep it moist. I prefer poaching it in a slow cooker, but you could do the same thing in a Dutch oven in the oven or on the stovetop.
Please enter a valid email address.
Well played. You deserve a cookie.
But you still have summer to look forward to
What the Food in ‘Twin Peaks’ Means to Kyle MacLachlan
What to Know About This Nationwide Hot Dog Recall
My Issue with Cooking Schools
The Origins of "à la Florentine"
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)