+
Home Cooking

The First Post is the Densest

NewbieScum | Dec 10, 201610:24 PM     1

I purchased a 14 pound (prime) packer brisket, which I plan to braise for pot roast. I'm thinking I will braise it for around 10 hours (or whenever it hits 200 degrees) at 250. Let it cool all day then throw it back into the oven at 400 for 20 minutes when it is time to serve. I want to keep it simple. So I will only rub it with salt and pepper, and roast it on top of a ton of mirepoix. I have a big metal baking pan, definitely big enough for this. My question is, should I go with a total braise and seal the pan with foil? The foil would not come in contact with the meat, as the pan is very deep. Should I go the next step and step up the braise with some brown beer?

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

These Frying Pans Are Fire: Our Favorite Skillets for 2019
Shop

These Frying Pans Are Fire: Our Favorite Skillets for 2019

by Camryn Rabideau | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...

9 Essential Kitchen Utensils and Which Cookware They Work With
Shop

9 Essential Kitchen Utensils and Which Cookware They Work With

by Camryn Rabideau | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...

9 Excellent Instant Pot Accessories to Help You Eat Healthier
Shop

9 Excellent Instant Pot Accessories to Help You Eat Healthier

by Chowhound Editors | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...

The 8 Best Pressure Cookers of 2019
Shop

The 8 Best Pressure Cookers of 2019

by Camryn Rabideau | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.