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
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Daunted by Duck?
$50 and Under Wonders
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
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.)
Thanks! We'll email you when it's available again.