Beef Brisket recipe needed

[IRoberge]

Does anyone have a recipe for brisket that can be done in an afternoon??? I’ve been looking online and don’t have 8-58 hours to marinate, rub, massage or tickle this thing. Took it out yesterday for tonight’s supper and I’m clueless. My son hates pot roast so I don’t want to go that route. Would prefer stove top or oven over grilling.

 

[SousJo]

Should be 350 degrees for 30 minutes per pound, fat side up.

Internet recipes talk so much without explaining anything. Most people like to cook brisket low and slow, to help make a tender result from a chewy cut with a lot of connective tissue. With a large cut such as brisket, yeah, this takes forever. It's not necessary, it's just sometimes fun and easier if you've already got that kind of time and a plan.

If it's that big that even at 350 for 30pp it'll still take too long, cut it in half and just do one piece for tonight.

Coat it with mustard or Italian dressing if you like. It should have some acid on the outside as it cooks (such as mustard, Italian dressing, beer, apple cider vinegar, etc). Just rub or brush it on. And you would not be amiss to roast it on a bed of thinly sliced onions. Brisket is so dense and fatty though that you might as well save seasoning for after you've sliced it. You'll never get more than the crust seasoned without an injector.

Have fun and enjoy your meal.

 

[SousJo]

Mm, forgot you mentioned stove top. So, for the record, it's not ideal to do brisket on a stove top. Too big, too chewy. If you have a heavy bottom cast iron Dutch oven with a heavy lid, it is possible.

Slice one-inch thick slices off your brisket, against the grain. Pick three aromatic vegetables (carrots, celery, onions, garlic, peppers, mushrooms).

Layer beef slices, vegetables cut up how you like, salt, pepper, and sprinkle on a tablespoon of lemon juice or vinegar.

Put the lid on, set it on the back of the stove on low-medium, should take 2-4 hours depending on how big that pot is. Don't mess with it, leave the lid on. It doesn't need water, it makes its own (but if the pot or lid is not heavy and it boils dry, go ahead and add water)

The finished result will probably look more like British pot roast than brisket. It'll taste good though. Hope this helps.

 

[IRoberge]

Thanks. I had cut the brisket in half when I bought it so this is only about 3 lbs. It’s in the oven on a bed of onions. Rubbed it all over with salt and pepper and brush with some apple cider vinegar.thanks for the help!!!

 

[buttie]

Brisket is loaded with cartilage that takes time at temp to break down and lots of fat that needs to be rendered which also takes time at temp. Please let us know how your brisket turns out.