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fizzgig

(24,146 posts)
Thu Sep 20, 2012, 03:07 AM Sep 2012

brisket help?

i picked one up at the store and plan to make it on friday and i'm going to cook it in the dutch oven with root vegetables, but i don't know what temperature or for how long. i've seen anywhere from 40-60 minutes per pound at anywhere from 275-375. it's only about a pound and a half and i figure it's better to go longer at a lower temperature, but i've cooked tri tip roasts at high temperatures with good results. i honestly don't know.

and, of course, i'll be making a loaf of bread for sandwiches the next day. i can't wait

thanks in advance

11 replies = new reply since forum marked as read
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brisket help? (Original Post) fizzgig Sep 2012 OP
I like it cooked to death Warpy Sep 2012 #1
i like it super tender, too fizzgig Sep 2012 #2
I would go with low & slow. HappyMe Sep 2012 #3
I`m going to tell you to do it differently The empressof all Sep 2012 #4
a girl can dream! fizzgig Sep 2012 #8
Brisket is a tough meat Le Taz Hot Sep 2012 #5
my husband eats like two teenaged boys fizzgig Sep 2012 #9
I just pulled out my copy of Julia Child's The Way to Cook Fortinbras Armstrong Sep 2012 #6
this is exactly what i was looking for fizzgig Sep 2012 #10
So, how did it turn out? HappyMe Sep 2012 #7
dinner got pushed to tomorrow fizzgig Sep 2012 #11

Warpy

(110,915 posts)
1. I like it cooked to death
Thu Sep 20, 2012, 06:27 AM
Sep 2012

meaning the meat breaks down so far that you can cut it with the side of a fork. 8-10 hours in a crock pot does it and so does 20 minutes at pressure in a pressure cooker.

I vaguely remember giving a small pot roast a good 2 1/2 hours before I added the rest of the veg and thickened the gravy, turning it into garden patch pot roast.

Now you've got me salivating and I'm not even fond of beef. at all.

fizzgig

(24,146 posts)
2. i like it super tender, too
Thu Sep 20, 2012, 07:48 AM
Sep 2012

the crock pot is too small for this, i just don't want it to dry out.

The empressof all

(29,098 posts)
4. I`m going to tell you to do it differently
Thu Sep 20, 2012, 12:09 PM
Sep 2012

with such a small roast you want to reduce shrinkage. We cook the Brisket wrapped in double layer of heavy duty aluminum foil. I add a half cup of wine and a half cup of water to the packet and top the brisket with a pack of Lipton Onion Soup Mix. Then seal the packet up tightly and place it on a pan. Cook it at 275 for at least two to three hours for that size. This is the Brisket that is serve on our table for the Jewish Holidays.... It`s not my favorite Brisket but it`s traditional. You then can take the juices and make a gravy for mashed potatoes. Your brisket is very small....You are really hopeful if you think you will have leftovers.

fizzgig

(24,146 posts)
8. a girl can dream!
Fri Sep 21, 2012, 02:32 PM
Sep 2012


i saw that recipe during my trek across the internets for a recipe. i'm pretty sure i've got a packet of soup mix in the cupboard, i keep it for roasts and stews. it was always my mom's secret ingredient.

Le Taz Hot

(22,271 posts)
5. Brisket is a tough meat
Fri Sep 21, 2012, 04:29 AM
Sep 2012

if not cooked properly. My experience is that you have three choices: Low and slow (in an oven or a crock pot if you have one big enough), braise it (cover it 3/4 of the way with braising liquid and cook it on high for 2-3 hours) or use a pressure cooker (cooks in about an hour). If using a pressure cooker use a 15 psi.

Funny, I just made a large brisket on Monday and it lasted through Wednesday. That's with 2 guys with hearty appetites plowing into it every couple hours via heat ups or sandwiches. If/when I ever have anything left over I like to make beef enchiladas.

fizzgig

(24,146 posts)
9. my husband eats like two teenaged boys
Fri Sep 21, 2012, 02:34 PM
Sep 2012

so i'm hoping to get one day's of leftovers out of this. i'd love to have pressure cooker, i'm going to have to put that on my xmas list.

Fortinbras Armstrong

(4,473 posts)
6. I just pulled out my copy of Julia Child's The Way to Cook
Fri Sep 21, 2012, 09:40 AM
Sep 2012

Here's her recipe, adapted

3 tablespoons olive oil (or vegetable oil if you don't have olive oil)
1 piece beef brisket
2 large white onions, chopped
4 medium carrots, cut into 1-inch pieces
2 celery ribs, cut into 1-inch pieces
1 large or 2 small garlic cloves, chopped fine or mashed
1 cup chicken stock or reduced-sodium chicken broth
1/2 cup dry white wine
1 14-ounce can crushed tomatoes or 2 cups unpeeled chopped fresh tomatoes (or a combination of the two)

Preheat oven to 350°F with rack in lower third of the oven.

Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Season brisket with 1 tsp each of salt and pepper, then brown brisket, turning once, about 8 minutes total. Transfer to a plate.

Reduce heat to medium. Add onions to pot and cook, stirring occasionally, until golden-brown, 12 to 15 minutes. Add carrots, celery and garlic and cook, stirring occasionally, until golden, 10 to 12 minutes. Deglaze with the wine, stirring and scraping up brown bits. Add stock and tomatoes and bring to a simmer.

Return brisket to pot, nestling it in braising liquid (liquid will not cover meat). Cover with a tight-fitting lid and braise in oven until fork-tender, 3 to 3 1/2 hours.

fizzgig

(24,146 posts)
11. dinner got pushed to tomorrow
Fri Sep 21, 2012, 02:38 PM
Sep 2012

yesterday was the day from hell and my husband's band is going to be recording late into the night, so i decided to do i tomorrow.

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