Blanching brisket before adding it to soup improves both texture and flavor. Chef Billy Parisi recommends blanching for 8 to 10 minutes to tenderize the notoriously tough beef and remove impurities that can cloud the soup broth. This process leads to a soup with clearer broth and enhances the beef's umami flavor. Proper blanching involves boiling water and sufficiently submerging the brisket to ensure effective cooking. The method saves time compared to marinating and is essential for achieving the best results in souped brisket dishes.
The purpose of blanching brisket ahead of time is to tenderize the meat so that it breaks down and can be easily cut and added to the soup.
By purifying brisket before adding it to soup, the final soup broth will usually be clearer and purer, enhancing the umami-rich flavor.
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