I've been making brisket for years and before today I never pan seared it before oven braising. I'm not here to debate the merits of doing that; my briskets have always been absolutely delicious and I stand by my un-seared results. But today I tried a new recipe and logic told me that for this particular recipe, searing the meat on the stovetop was truly necessary. So I seared the seasoned meat in my aluminum-clad roasting pan over two burners, removed the meat to a platter, browned the aromatic veggies and smashed garlic, stirred in some tomato paste, deglazed with red wine, added some beef broth, rehydrated porcinis and diced tomatoes, placed the meat back in the pan and brought the contents to a simmer. All ready for the oven -- but first I had to "cover the pan tightly with heavy duty foil." Okay -- someone clue me in -- this pan was HOT and so were the handles. Do you wait for the pan to cool? Do you use the "pinch-and-burn" method, as I did? Or do you have a special secret for getting the foil nice and snug? Enlighten me, please! If this brisket turns out well, as I believe it will, I might be tempted to go out and buy a roasting pan that comes with a lid.
Invite a friend to chime in on this discussion.Email a Friend