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

post #1 of 6
Thread Starter 

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

post #2 of 6

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.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 6
Quote:

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.

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. :rolleyes:

post #4 of 6

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.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 6

Cooked low and slow for a long time.

post #6 of 6
Quote:
Originally Posted by phatch View Post
 

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

 

 

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.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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