Slow cooked beef brisket
I have a whole brisket to cook tomorrow - Ultimate goal: shredded beef for tacos. I have a pretty good idea of how I'm going to do it but any tips or sucess stories you'd care to share would be greatly appreciated. Also, I'm thinking of trying to cook it in a disposable tinfoil pan, doubled up...since it's going to be cooked on low heat I think that might work...what do you think? Thanks for your help.
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15 Comments:
Are you making it in a slow cooker, a oven roaster or on the stove top?
Knowing that will help us make suggestions. (amount of liquids, seasonings, etc.)
CJ McD at 10:43AM on 09/04/09
I am planning to cook it in the oven, with beef broth, crushed tomatoes, garlic, onions, and jalapenos at 250 for ten hours, covered.
sammie at 11:00AM on 09/04/09
Last night for dinner, I braised a half of a brisket in a cup of beef broth with some potatoes, carrots, onion, and celery. I browned it first, then cooked it a 325 for three hours. It came out very tender and tasty. I don't see a need for 10 hours in the oven.
1stmakearoux at 11:05AM on 09/04/09
that sounds right. do that. you could even do it at like 200, or 225.
seikel at 11:23AM on 09/04/09
Long slow overnight cooking not only cooks the meat till meltingly done, but gives the flavoring agents you've added time to penetrate.
I don't have much experience with beef specifically, but I do pork shoulder in the oven overnight, covered. I add wine, chix stock, squished plum tomatoes, cut up carrots, lots of cut up onions and garlic. I add chili powder, cumin and some cayenne (take it easy on that). Make sure you salt and pepper it.
The really long, slow cook enables the meat to shred nicely. If you can possibly defat the pan juices, they are incredible. I can't believe I'm about to say this but I might as well put this out in the universe - I used to prefer thick BBQ sauces on pulled pork or beef but have come to appreciate a drizzle of well-flavored pan juice. There, I said it.
therealchiffonade at 11:43AM on 09/04/09
BBQ sauce is nasty - definitely pan drippings are the way to go.
@sammie - sounds like you know what you're doing, my mouth started watering reading your description of the intended process.
simon at 12:27PM on 09/04/09
Low and slow.
happyeats at 1:43PM on 09/04/09
Thank you so much for your comments and ideas. Tomorrow will be a low and slow day...
sammie at 3:06PM on 09/04/09
Thanks so much for your comments and ideas...tomorrow will be a low and slow day for sure!
sammie at 3:07PM on 09/04/09
I neglected to mention that prior to cooking the pork shoulder in the oven, I put it on the grill for a while to infuse it with smoky flavor. Just FYI. Good luck with your brisket, I'm sure it will be wonderful!
therealchiffonade at 3:09PM on 09/04/09
Got a grill? That's the ONLY way to go.
John
PatioDaddio at 3:10PM on 09/04/09
I cook a lot of brisket. I do it different ways, tomato and garlic, Asian flavors, etc. I braise it in a large dutch oven at 325°F. for 4 to 5 hours. If you do it in a roasting pan, make sure to seal the top tightly with heavy-duty foil to keep the moisture in.
salpico at 6:47PM on 09/04/09
@sammie-
"I am planning to cook it in the oven, with beef broth, crushed tomatoes, garlic, onions, and jalapenos at 250 for ten hours, covered."
Sounds delicious. You could even start it slightly higher, then turn down for the low and slow.
Me- If I was making this for shredded taco meat, I'd add some cumin and oregano. Maybe even a little ancho or chipotle chili too.
My biggest suggestion would be to let it cool, refrigerate. Then skim off the accumulated fat. Warm, shred, (thicken if needed) and serve.
Oh gosh-- now I'm hungry......
CJ McD at 7:18PM on 09/04/09
Do you have a non-aluminum pan? I don't cook anything tomato-based in aluminum or cast iron because I get a metallic taste.
betteirene at 3:20PM on 09/05/09
Update...beef was wonderful. Thanks for all your input!
sammie at 9:01AM on 09/08/09