Should a beef brisket (2-3lbs) be cooked medium rare, or for several hours (so the colagen breaks do

Discussion in 'Food & Cooking' started by abefroman, Jan 15, 2014.

  1. abefroman

    abefroman

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    Should a beef brisket (2-3lbs) be cooked medium rare, or for several (2-3) hours (so the colagen breaks down), to get a tender final product?

    TIA
     
    Last edited: Jan 15, 2014
  2. teamfat

    teamfat

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    A mid rare brisket will wear out your jaw before you get your fill, no matter how thin you slice it.  It demands a long, slow cook as either a braise or in the bbq smoker.

    mjb.
     
  3. meezenplaz

    meezenplaz

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    Yep pretty much. That's why as beef goes its one of your cheaper cuts.

    But when done right, say slow braised in wine and smellys and veggies for

    3 to 4 hours, major yum ensues. Time really IS money. /img/vbsmilies/smilies/rolleyes.gif
     
  4. phatch

    phatch Moderator Staff Member

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    Brisket is often cut very thinly and grilled quickly in Korean cuisine. It's not always about the collagen breakdown. chadol begi. 

    Seems there's a few other such flash cooked versions of thin brisket in Asia too. 

    But cooked whole, yes, braise is best.
     
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  5. maryb

    maryb

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    Cooked low and slow for a long time.
     
  6. teamfat

    teamfat

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    Interesting, I may have to try this.  While poking around I saw a picture of some kimchee fried rice - reminded me of the stuff I made for the cabbage challenge.  Maybe another batch is in order, stink up the garage fridge again.

    mjb.