COOKING - BRISKET

Braising
  • Step 1
    Brown meat in a small amount of oil ( smaller cuts should be dredged in flour first) Remove meat from pan sauté mirepoix (aromatic vegetables) and deglaze with stock and or wine.

  • Step 2
    Return meat to pan, add stock /braising liquid until the meat pieces are 1/3 covered.

  • Step 3
    Place lid on pan bring liquid to a simmer then reduce heat and braise on stove top or in a slow oven 150ºC (300ºF) adding stock as needed.

  • Step 4
    Once the meat is tender it maybe removed and held which the braising liquid is reduced and thickened (garnish cooked separately can be added at this time).