The brisket is possibly my favorite cut of beef. It begins as a touch stringy piece of meat that one can barely get a knife through, and ends up fork tender and loaded with flavor. It comes from the part of the cow’s belly that is closest to the ground and usually looks like a 2″ thick place mat…made out of meat.
There is a thick layer of fat on one side and this, while sliced off before serving, absolutely must remain attached for cooking!
The recipe I use is old school, reminiscent of Jewish style brisket. The most important ingredient here is time. (not thyme). It will cook in the oven for a total of 6 hours; think Sunday dinner, and in the fall when it’s not hot out.
It also calls…
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