I am planning on making brisket (first attempt) this weekend and have a question.
I am planning on making it at least a day ahead of time so the flavor develops and then re-heating it on the day of the meal.
My question is, should I cook it, let it cool to room temperature, and then SLICE it and cover it with the sauce before refrigerating? Or should I refrrigerate the brisket WHOLE, reheat, and then slice right before dinner? Will slicing before I refrigerate make it harder to skim the fat off once cooled?
I would be very interested to hear the advice of 'Hounds who have some experience in this area.
Also, I have not completely settled on a recipe. I am considering the brisket recipe from "All About Braining" that includes rhubarb (or apples if rhubarb is out of season), the briket carbonnade recipe from the Gourmet magazine cookbook, and some recipes I have copied from various Chowhound threads, including Cindy's brisket recipe and Diane's. Any feedback on these (or other) recipes would be greatly appreciated.
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