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Years ago, beef brisket was considered one of the least desirable cuts of meat. Cooked like other meats, it will come out tough and stringy. With no surprise, it was usually purchased by those with less money. Over the years recipes came about that made brisket one of the most sought after dishes in the Americas.
There are many ways to cook brisket, but generally all of the techniques have one common thing: low and slow cooking. By cooking (or smoking) the meat slowly, the tough connective tissue begins to break down leaving the meat soft and letting the flavor out.
One of my favorite ways to cook brisket is by braising it. This basically means cooking it slowly with liquid. Although this may remind you of a pot roast, it is really a bit different. Here is a recipe of mine that is very simple but has wowed more than a few people at my table.
Ingredients:
1 4-5 pound b...
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