🔕 🔔

My Basket ()

All questions

Help! Tough brisket!

My second brisket in a row just came out extremely tough and un-brisket-like! I bought a 3.34 lb first cut brisket, browned it on the stovetop for 5 minutes on each side, then cooked it covered in lots of tomato, wine and mushroom liquid on 350 degrees for a little over 2 hours. Help, food experts! What have I done wrong?

asked by malya.levin over 5 years ago
6 answers 15431 views
0f493ab9 068f 4498 ba2c 95c992214d52  sit2

Sam is a trusted home cook.

added over 5 years ago

This might be something that some purist wouldn't like.

But I use a "needle tenderizer".
It breaks down tough tissues in meats like briskets and helps with marinading. It works for me for those cuts of meats. You can find them online or in some supermarkets 20 bucks or less.

3c0c95fb 3bb9 4fac a3bb 52a7b1b7f0bf  jaccard 45 blade

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212

Cynthia is a trusted source on Bread/Baking.

added over 5 years ago

Your braising liquid sounds lovely, and you seared it beautifully for not too long. Next time, though, I'd suggest you set it in the oven at 300-325 for a longer period of time. A braise can't really be rushed without sort of the results your's achieved. But have hope! Keep all that lovely braising liquid and return the leftovers to the pot after both have cooled. Refrigerate overnight, then raise to a good simmer on the stovetop and re-braise in the oven at 325 until time to serve. Give it a good couple of hours more, and I suspect you'll be at the silky tender stage.

B374f07a 68c6 4595 a705 99ed993c08fc  coconut panna cotta small for web
added over 5 years ago

I also suspect you didn't cook it for long enough. I cook my brisket (in a chili sauce with lots of onions) for 4-5 hours at 350 and it is so tender it almost falls apart. Also, with brisket it is important to slice it against the grain to maximize tenderness.

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake

hardlikearmour is a trusted home cook.

added over 5 years ago

In order to really break down the collagen the temp of the meat needs to be around 200º F for an hour or so. I echo the longer cook time advice.

549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added over 5 years ago

In addition to cooking time, first cut brisket has little fat. though I'm always looking out for ways to make dishes more healthy, the brisket often does better with a slightly fattier second cut. Also much cheaper!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

My brisket also took longer to cook than usual for some reason. I ended up leaving it in the oven for at least an additional 2 hours, then turned the oven off and just let it sit. It was delicious!

Let's Keep in Touch!

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.)

Please enter a valid email address.