I made brisket for passover last week and it wasn't bad but it didn't get as tender as I would like. I really want it to get to a point where, when I check it with a fork, it's like the brisket is barely even there. Or as close as possible to that level of tenderness.
This was my method:
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Seasoned the brisket with salt and pepper then seared all over in a dutch oven
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Set the brisket aside on a plate and sweat aromatics and veggies (onion, garlic, carrots, celery) + tomato paste in the same dutch oven
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After a few minutes, deglaze everything with wine and beef stock
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Let everything simmer for a while, also adding flavors to the braising liquid (honey, ketchup, mustard, brown sugar)
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Put brisket back into the broth and transfer everything to a 250 degree oven
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Let cook for 5 hours, flipping the brisket once per hour
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Remove lid and cook uncovered for 1 more hour on 275, flipping at 30 minute mark
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Separate brisket from liquid and refrigerate everything over night. Slice brisket against the grain and then warm it back up in the braising liquid.
I have a couple of guesses on what may have gone wrong and would appreciate any more hints:
- I may have had too much braising liquid. The top of the brisket was peaking out but it definitely could have been less submerged. Could this effect tenderness?
- Is 250 too low? I see a lot of recipes saying to do 325. I thought since I planned to go for a really long time I wanted to go lower but maybe I shouldn't have set it that low
- Should I have just kept going? I really thought 6 hours would be plenty...
- Any other ideas?
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