2.5 lb fully trimmed kosher brisket-ideas?
Can I cook long and low to make it tender? I have worked with the full briskets with fat, but did that with dry rub and low on grill. I'm not wanting to do pastrami out of it. I am guessing sear it off and add some liquid and cook till tender? A little nervous with the lack of any fat on it.
Thanks for any suggestions!
No need to add liquid unless there is some particular flavor you want that comes in liquid form (tomatoes, sherry, etc.). It will put out lots of its own liquid. Season, sear, add onions if you like, and braise low and slow in the oven in a covered pan like a dutch oven.
Here's how my grandmother did it--
re: David A. Goldfarb
I posted about making a brisket yesterday. It, too, was without it's fat. It turned out very well and was delicious. We had sandwiches of it, along with a bit of the onion cooking veg and liquid and some mustard. Deelish.
The brisket was also deelish last night. Simple - salt brisket, sear brisket, fry up some onions (I used 2 huge ones) and some chopped garlic, add a dollop of tomato paste. I also added a few pinches of thyme and then some water - can't remember how much...about 1 1/2 cups, I think. Baked in oven (covered) for about 3+ hours). The water mostly cooked away, leaving a great oniony gravy.
Easy and wonderful.