Boiled Brisket Food

OLD STYLE TEXAS BOILED BRISKET

Steps:

• Cover one brisket flat with water to in large pot and cook on stovetop. Add a little salt and black pepper, a drop or two of worceshire, a little splash of lemon juice, crush 3 or 4 cloves of garlic and add to pot. a small sprinkling of thyme. when brisket begins to pull apart with two forks you may want to add a little crushed red pepper.
• The key here is not to over-do the spices, it should still taste like beef and not chili or spicy bbq. You could basically just boil the meat until tender and add salt and pepper after its done. Serve on plain warmed buns slathered with mayonnaise with dill pickles and onion slices.
• As the brisket cooks the water will go away. You may need to add a little water during the cooking process, but near the end when the meat muscle fibers begin to break down the water will just sort of dissolve and the meat will be very tender. Cooking time is determined by size of meat and heat. You could speed it up some with a higher setting, but I cook on big burner on a setting of about 3-4 (out of 10max) after bringing it to a boil. A typical trimmed brisket flat works great for this because it fits in a stovetop pot, and doesn't take too long- should be ready in 4-5 hours cooked slowly until the meat is easily pulled apart with two forks.

BOILED BRISKET RECIPE | COOK THE BOOK

Steps:

• In a 5-quart pot, combine the meat with enough cold water to cover it by 1/2 inch and the salt. Bring to a simmer over high heat. Reduce heat to medium-low; simmer gently about 20 minutes, skimming off the foam that comes to the surface.
• When simmering liquid is no longer very cloudy, add the carrots, leek, parsnip, celery root, dill, and parsley. The water should barely cover everything. Add more water as necessary. Simmer very gently at least 2 hours more or until the meat is fork tender. Alternatively, once the water comes to a simmer, you may place the pot in a preheated 250°F oven for 2 to 3 hours.
• The soup (without the meat) can be served as broth with pieces of the vegetables in it, but it can also be puréed together, after any of the herbs are discarded. Serve the puréed soup with fresh dill and croutons. Serve the meat as a separate course from the soup, sprinkled with coarse sea salt and horseradish or mustard or both as condiments.

OVEN-BAKED BRISKET

Steps:

• Place brisket, fat side down, in a 13x9-in. baking dish. In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper and hot pepper sauce; pour over brisket. Turn brisket fat side up; refrigerate, covered, overnight., Remove brisket from refrigerator. Preheat oven to 300°. Bake, covered, 4 hours. In a small bowl, combine sauce ingredients. Spread over brisket. Bake, uncovered, 15-30 minutes longer or until tender. Cut diagonally across the grain into thin slices.

NEW ORLEANS BOILED BRISKET-LA BOUILLE

Steps:

• Choose a pot that will adequately contain the brisket and, having chosen one that will accommodate it without folding it, add water to cover.
• Bring to a boil.
• Reduce heat and simmer for 3 to four hours (it will be remarkably tender, but shy enough not to fall apart).
• Remove from the water, allow to stand 15 minutes, then slice.
• Put into an adequate serving dish and add the resulting broth from boiling to cover at least 1/2 the level of the meat.