Content

• Ingredients
• Beef brisket
• Veal brisket
• Corned beef brisket
• Steps
• Method 1 of 3: Method One: Cooking Beef Brisket
• Method 2 of 3: Method Two: Cooking Veal Brisket
• Method 3 of 3: Method Three: Corned Beef Brisket
• What do you need

Beef brisket is tough, so it usually takes a long time to cook the brisket. Beef brisket is the most common dish, however, if you want meat with a delicate flavor and aroma, try veal brisket. In addition, you can cook corned beef from beef brisket, which will greatly delight your family. After reading this article, you will learn how to cook brisket in three ways.

Ingredients

Beef brisket

8 servings

• 1350 - 1800 g fat-free beef brisket
• 1/2 cup (125 ml) ketchup
• 1/4 cup (60 ml) apple cider vinegar
• 1/4 cup (60 ml) brown sugar
• 2 tablespoons (30 ml) soy sauce
• 1 tablespoon (15 ml) Worcester sauce
• 1 tablespoon (15 ml) prepared mustard
• 1/2 teaspoon (2.5 ml) ground ginger
• 1/2 teaspoon (2.5 ml) garlic powder
• 2 teaspoons (10 ml) canola oil
• 1/2 cup (125 ml) water

Veal brisket

6 servings

• 1350 g veal breast
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) ground black pepper
• 1 tablespoon (15 ml) vegetable oil
• 2 medium onions (chopped)
• 4 large carrots (sliced)
• 2 cloves garlic, minced
• 1 bay leaf
• 2 teaspoons (10 ml) dry thyme
• 2 teaspoons (10 ml) dry rosemary
• 3 tbsp (45 ml) fresh parsley, chopped
• 2 cups (500 ml) dry white wine
• 2 cups (500 ml) chopped tomatoes

Corned beef brisket

6-8 servings

• 1350 - 1800 g beef brisket with a sachet of spices
• 1 to 2 cups (250 to 500 ml) water or broth

Steps

Method 1 of 3: Method One: Cooking Beef Brisket

1. 1 Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius). Prepare the baking sheet by covering it with a sheet of aluminum foil.
   • The size of the foil sheet should be 3 times the size of the baking sheet. Use enough foil to wrap it completely over the brisket. To determine the correct size, you can first wrap the brisket and then cover the baking sheet.
2. 2 Mix the ingredients for the sauce. In a small bowl, combine ketchup, vinegar, brown sugar, soy sauce, Worcester sauce, mustard, ginger, garlic, oil, and water.
   • Alternatively, you can make your favorite BBQ sauce. Take about 3/4 cup (185 ml) of cooked sauce and mix it with 1 cup (250 ml) water. If you are using a ready-made sauce, there is no need for cooking.
3. 3 Simmer the sauce for 5 minutes. Bring it to a boil and cook over medium heat. While stirring, cook for 5 minutes, allowing the different flavors in your sauce to mix.
   • Preheating the BBQ sauce will improve the flavor of the brisket by adding a delicate flavor combination. If this is not done, the brisket will be unevenly seasoned - on the one hand, the taste of the sauce will be more pronounced than on the other.
4. 4 Place the brisket on a baking sheet. Place beef brisket on aluminum foil and brush with sauce on top. Try to completely cover all the meat. Then wrap the foil around the brisket.
   • It is necessary to wrap the brisket so that the juice remains inside. Thanks to this, you can quickly and evenly fry the brisket.
   • Make sure the brisket is wrapped tightly in foil to prevent the juice from leaking out.
5. 5 Bake the meat until tender (the brisket should be tender). Beef brisket should be baked at the rate of 1 hour for every 450g of meat. In our case, the brisket should be cooked for 3-4 hours.
   • Do not unfold the foil during cooking. You can only do this if you check the doneness of the meat, otherwise unrolling the foil may cause all the juice to spill out. This will dry out the brisket and affect the cooking time.
   • You must make sure that the juice does not leak out of the corners of the foil. If it does seep, carefully pinch the corners of the foil using gloves.
   • Check the temperature inside the brisket using a meat thermometer. The temperature should be between 190-200 degrees Fahrenheit (88-93 degrees Celsius). The meat should be sufficiently tender and separate easily.
6. 6 The meat should stand for a while before serving. Remove the brisket from the oven and let sit for 30 minutes before cooking.
   • Cut the brisket across the grain to make the meat pieces more tender.
   • Serve the brisket with juice if you want your guests to enjoy the tender, juicy meat. (juice left after cooking meat). Using a spoon, pour the liquid over the pieces of meat.

Method 2 of 3: Method Two: Cooking Veal Brisket

1. 1 Preheat oven to 300 degrees Fahrenheit (180 degrees Celsius). Season the veal brisket on all sides with salt and pepper.
2. 2 Heat oil in a large Dutch oven. Pour oil into a heat-resistant frypot and heat over medium-high heat to evenly coat the bottom of the frypot.
   • Veal brisket is usually cooked until golden brown, while beef is not.Veal tastes much better when fried (at least brisket cooked in the oven).
3. 3 Fry the brisket on all sides. Place the brisket in hot oil and fry until golden brown on all sides. Use tongs as needed. It will take 3 to 5 minutes to brown the brisket on each side.
   • Then remove the brisket from the broiler and leave in a warm place.
4. 4 Prepare onions, carrots, and garlic. Place these ingredients in the heated oil left in the frypot after frying the brisket. Stir frequently and fry the onions until golden brown. It will take about 4 more minutes.
   • Add more oil if there is little left in the frypot after adding the vegetables.
5. 5 Add spices and white wine. Place bay leaves, thyme, rosemary, parsley, and white wine in a brazier. Cook over medium heat for 2-3 minutes.
   • Collect any leftover pieces of veal and vegetables from the bottom of the roaster because they taste delicious.
   • If you want to remove the herbs, place the veal breast in a gauze bag before serving. However, this is not required. In addition, only the bay leaf should be removed, but it is easy to spot and remove without the aid of gauze.
6. 6 Place the brisket and tomatoes in the roasting pan. Place the brisket and chopped tomatoes in a roasting pan and cover.
   • Use a brazier with a lid. If there is no cover, you can replace it with aluminum foil.
7. 7 Bake until tender. This can take 2 1/2 to 3 hours. During cooking, the lid of the frypot must be tightly closed. You can only remove the lid to check that the meat is cooked.
   • Check the temperature inside the brisket using a meat thermometer. The temperature should be between 190-200 degrees Fahrenheit (88-93 degrees Celsius). The meat should be sufficiently tender and separate easily.
8. 8 The meat should stand for a while before serving. Remove the veal brisket from the oven and let sit for 20 minutes before cooking.
   • Cut the brisket across the grain to make the pieces of meat more tender.
   • Serve the brisket with juice if you want your guests to enjoy the tender, juicy meat. (use the juice left over after cooking). Using a spoon, pour the liquid over the pieces of meat.

Method 3 of 3: Method Three: Corned Beef Brisket

1. 1 Preheat oven to 200 degrees Fahrenheit (90 degrees Celsius). Prepare a baking sheet with aluminum foil on the bottom.
   • The size of the foil sheet should be 3 times the size of the baking sheet. Use enough foil to wrap it completely over the brisket. To determine the correct size, you can first wrap the brisket and then cover the baking sheet.
2. 2 Place the brisket on a baking sheet. Place it in the center of the foil.
   • Don't rush to open the spice pack. You will need it a little later in the cooking process.
3. 3 Add water to a baking sheet. There should be enough water.
   • Pour in the required amount of water in order to stew the meat. It is not necessary for the water to completely cover the brisket.
4. 4 Sprinkle the seasoning over the meat. Season the brisket and water.
   • Make small incisions in the brisket. Thanks to this, the brisket is saturated with the aroma of the seasonings evenly. Otherwise, the entire aroma will be concentrated only on the top of the brisket.
5. 5 Wrap the brisket. Wrap the brisket tightly with aluminum foil to keep all the juice inside the foil.
   • It is necessary to wrap the brisket so that the juice remains inside. Thanks to this, you can quickly and evenly stew the brisket.
6. 6 Simmer the brisket until tender (the meat should be tender).The cooking process can take from 3 to 6 hours. After 3 hours, check the brisket every 30-40 minutes for readiness. Keep an eye on the internal temperature and softness.
   • Do not unfold the foil during cooking. You can only do this if you check the doneness of the meat, otherwise unrolling the foil may cause all the juice to spill out. This will dry out the brisket and affect the cooking time.
   • You must make sure that the juice does not leak out of the corners of the foil. If it does seep, carefully pinch the corners of the foil using gloves.
   • Check the temperature inside the brisket using a meat thermometer. The temperature should be between 190-200 degrees Fahrenheit (88-93 degrees Celsius). The meat should be sufficiently tender and separate easily.
7. 7 The meat should stand for a while before serving. Remove the brisket from the oven and let it sit for 20 to 30 minutes before cooking it for serving.
   • Cut the brisket across the grain to make the corned beef pieces more tender.
   • Serve the brisket with juice if you want your guests to enjoy the tender, juicy meat (use the juice left over from cooking). Using a spoon, pour the liquid over the pieces of meat.
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What do you need

• Brazier
• Aluminium foil
• A bowl
• Corolla
• Meat thermometer
• Forceps
• Tableware
• Dish