Home Cooking

Braised brisket mishap, advice?


Home Cooking 11

Braised brisket mishap, advice?

Candice | Oct 5, 2006 04:54 PM

Hi there,

I recently attempted my first brisket and was left feeling very disappointed. I followed the Cook's Country recipe http://www.cookscountry.com/recipe.as...
which basically calls for a 5 lb flat cut brisket to be braised in a crock-pot for 9-10 hours on low. You rub the brisket the night before with a spice rub and then braise it with 3 sliced large onions, a little brown sugar, garlic, and a sauce of chicken broth, 1 tbsp tomato paste, and 2 tablespoons red wine vinegar (plus 1 teaspoon). I used a Niman Ranch brisket (Decent fat cap, but very little fat throughout) and followed the directions except added more garlic and cayenne pepper. It smelled good while cooking, and the result ended up fork tender but dry and stringy. The sauce itself was very underwhelming, onions nearly dissolving and flavors bordering on bland pot roast, so I ended up shredding some of the meat and making bbq sandwiches.

I checked it before it was done around 7 and 9 hours and found it to be firm still so I let it go until it was easily punctured with a fork. Was it overcooked, a bad recipe, or too lean of a brisket? I went with a crock-pot recipe b/c I haven't set my grill up since moving and I don't have a dutch oven. Also, any ideas for using a ton of dry leftovers? Thanks.

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