The brisket has long muscle fibres that become soft and tender when cooked low and slow. As long as that simple guideline is followed, you will get a falling-apart tender roast with fabulous flavour.
The best way to cook a brisket is with moist heat, by either braising, pot-roasting or simmering in a liquid. A pot roast should be cooked until fork-tender or well done. It makes its own delicious sauce while cooking and can be made a day ahead, re-warming nicely in its own gravy.
You can place your brisket in a crock pot or dutch oven while it’s still frozen, with about 1/4 cup of water and an onion quartered into chunks. Put it on low heat in the morning, and by dinner time it will be ready to eat. For a complete meal, throw in some whole or halved potatoes, diced carrots, and your other favourite vegetables and herbs with the frozen roast.
Optionally, you can sear your brisket before serving, by first drying it thoroughly, then placing it in the hottest possible oven until it darkens to a deep mahogany colour, with maximum flavour.
To serve, slice across the fibre of the meat.
Our brisket roasts are approximately 3.5 pounds, vacuum sealed. Shipped frozen to your door.