Braising brisket involves simmering it in stock and liquid smoke to create tender meat easily without a smoker. The braising liquid, composed of beef consommé, lemon juice, soy sauce, and garlic, infuses flavor. Liquid smoke, used sparingly, provides a barbecue aroma. After marinating, brisket is cooked at 300 degrees for 40 minutes per pound, yielding soft, unctuous meat while maintaining its moisture and rich flavor. While it won't have a distinct crust or smoke ring, the braised brisket retains a deep flavor profile.
Braising is a cooking technique where meat is simmered on low in a flavorful liquid, such as stock, beer, or wine, over a long period.
Drummond's braising liquid is made of beef consommé, lemon juice, soy sauce, and chopped garlic.
Liquid smoke should be used sparingly; two tablespoons per two cans of beef consommé imbues brisket with a smoky vibe.
Cooking at 300 degrees for 40 minutes per pound allows the brisket to become tender with a rich barbecued flavor.
Collection
[
|
...
]