This Is the Best Way To Cook Brisket, According to Chefs

Growing up, some of my favorite holiday memories were going to my grandma's house for a beautiful brisket dinner.

This Is the Best Way To Cook Brisket, According to Chefs

Big, beautiful pieces of beef can get pretty pricey, especially when shopping for kosher meat, but it's still a good idea to buy a whole brisket. "Get a good one and trim a bit of the high end of the 'nose' or 'point' of what some call the 'second cut' yourself, just an inch," says Zimmern.

Buy the Right Cut of Meat

Classically, brisket is braised, sliced, and served with a sauce made from the braising liquid.

Cook it the Day Before

Before braising or roasting your brisket, you are going to want to brown it evenly. "Lightly brown both sides of your brisket before placing it in a roasting pan," says Zimmern, who actually has one big pan that he uses almost exclusively for this purpose.

Brown the Brisket

Let your acid work for you! "I put my vinegar, wine, or sometimes both in the braising pan for the whole cooking process so they tease out all the contrast with the fattiness," says Zimmern.

Don't Forget To Add Some Acid

Zimmern cooks his brisket for 6 or so hours and lets it rest with half the onions on top to keep it warm, before tenting with foil.  "Don't let it rest in the hot braising liquid, it will keep cooking and you risk drying it out," says Zimmern.

Remember To Let it Rest

When you get to the 'nose' or 'point', you will see a line of intramuscular fat. "Cut the top off horizontally along that line. Take away the fat seam and slice it separately since it has a different grain than the rest of the brisket," says Zimmern.

Slice the Brisket

It's the holiday centerpiece roast of my childhood. I am emotionally attached to it like a child is with their first pet," says Zimmern.

Switch Things Up

Part of the beauty of a traditional holiday meal is honoring everyone who came before us, and how this dish became such an important part of the experience.

Honor the History of the Dish

There's a science to preparing any meat, but in this case, it's more about heart. "Since all briskets are shaped differently and have different sizes and weights, some people will use a meat thermometer.

Know When it's Done

I suppose that with age comes wisdom (and more sophisticated taste), which translates to simplicity and clarity in the kitchen. Cooking brisket is the concentration of so many things I learned on my cooking adventure," says Rose.

Keep things simple

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