Beef Brisket
Ingredients
Directions
Cook the brisket
Cut the brisket to yield almost 2 pounds for serving whole.
Cook the remaining brisket pieces with 1 quart of water and seasonings in a tightly covered kettle for about 5 hours.
Remove the meat and fat from the bone while warm.
Set the meat and fat aside to cool.
Prepare the meat
Chop the remaining meat.
Use the chopped meat for hash or meatballs.
Render and strain the fat
Cook all pieces of fat in a covered kettle with a little water until crisp and clear.
Strain the mixture to yield 1 cup of rendered fat and 1 cup of fat scraps.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Beef brisket
- Provides the meat and the fat that are cooked down and separated.
The step that matters
Cook the fat in a covered kettle with a little water. Gentle, covered cooking with a little water melts the fat slowly and lets the water drive off as it heats, so the fat renders clear without scorching. Cooking too hot or too dry can brown or burn the fat and cloud its flavor.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.