Help! Can I rescue a tough brisket?
I just made my first ever brisket for a Hanukkah party tomorrow night,and while the flavor is great, the texture is, umm, chewy.
I followed a recipe which instructed cooking it fat side down, and now I'm wondering if that was a mistake.
So can this be rescued? Can I slice and reheat in sauce? Cook longer? Help me save this otherwise tasty meat!
Serendipity several years ago when this happened to me. Here's what rescued mine:
Slice, place back in the gravy and back into the oven at 300 for another hour.
In the future go with fat side up as well.
Put in fridge overnight. Tomorrow when you re-heat it will be great. Have faith sljones. We've all been there staring at that slab of meat and saying, "Now what?"
It's most likely tough because it has not been cooked long enough. As suggested above, slice and put in sauce it was cooked in, and heat for another hour or so.
Actually, the way I cook it is to slice when it's still tough and put back to cook another hour (I add portabellas, sliced!). That way it's sliced -- it's hard to make neat slices once it's tender. So if you refrigerate it and re-heat tomorrow for an hour or so it should be great! No worries.
We usually cook ours in a pressure cooker and it comes out tender. If you are lucky enough to have a good meat slicer you can slice it thin against the grain and make good hot roast beef sandwiches. Just make sure the meat is cold before you slice it.
Today, the meat definitely tastes less tough. I sliced it and cooked longer, but perhaps the cooling process helped as well.
Thanks for the good advice and moral support! I think dinner will be great after all!
One quick question....why wait until cool to slice? Is that just so it retains its juices?
Many, many thanks!