THIS BUDGET-FRIENDLY, VERSATILE CUT PROVIDES A GREAT MEAL ANY DAY OF THE WEEK BEING SLOW COOKED IN AN AROMATIC BROTH SERVED WITH SEASONAL VEGETABLES OR CARVED THE NEXT DAY FOR A HEARTY SANDWICH. BRISKET WILL BE TOUGH IF COOKED QUICKLY, BUT WHEN COOKED SLOWLY OVER TIME, IT DEVELOPS A DELICIOUS FLAVOUR AND PRODUCES MELT-IN-THE-MOUTH MEALS.
The brisket is the muscle found in the lower chest or pectoral. This cut comes from a large working muscle that supports a large percentage of the body weight requiring a significant amount of connective tissue. This tissue breaks down when prepared using slow, moist cooking methods such as casseroling and braising.
Brisket benefits from long slow cooking with a considerable amount of moisture to break down the connective tissue and produce a tender result. Lightly oil and season the brisket in a frying pan over medium-high heat to achieve a rich brown colour. Transfer to a slow cooker arranging in a single layer to ensure even cooking. Add stock or liquid to almost cover the meat and bring to a simmer, reduce heat to low and cover with a tight-fitting lid according to the recipe. The end result should be fork tender.