Beef Brisket ist eine im Barbecue-Smoker bei niedriger Temperatur im heißen Rauch gegarte Rinderbrust. Bevor das Brisket zubereitet werden brisket marinade, ist ein Trimmen des Fleischstückes notwendig, das heißt, ein Teil des Fettes und überschüssige dünne Fleisch- und Bindegewebsstücke werden abgeschnitten. Zu der Zusammenstellung der Gewürze existieren viele Varianten, vom schlichten Salz und Pfeffer bis hin zu aufwändigen Mischungen mit Kräutern und teils exotischen Gewürzen. Anschließend ruht das Brisket 24 Stunden zum Marinieren im Kühlschrank.

Celsius eingeheizt wurde, wird das Brisket aufgelegt und zwischen 10 und 15 Stunden bei konstanter Temperatur gegart. Diese Seite wurde zuletzt am 13. August 2022 um 15:52 Uhr bearbeitet. Regelfall durch Anklicken dieser abgerufen werden. Look no further than a tasty cut of beef brisket. For all the talk about using cheaper cuts of meat, it’s surprising brisket isn’t easier to find.

Brisket runs from the bottom of the neck down under the ribs. It’s great for casseroles and pot-roasts, but is also much more versatile than that. In the USA it’s very much associated with barbecue and smoking, as well as salt beef. Salted brisket served with a fiery beetroot and horseradish relish harks back to traditional Jewish fare. It’s also delicious served with Asian flavours in Jill Dupleix’s Chinese braised brisket with butternut squash and this simple stout-flavoured pot-roast. Rub the meat all over with a mixture of Spanish smoked paprika, cumin, oregano, salt, sugar, pepper and freshly crushed garlic. C for 4-7 hours, depending on the size of the joint.

It doesn’t really need gravy, though you can make one from all the luscious juices. I tend to save them to bung in soup a few days later. Brisket is also a cost-effective way of having hearty organic roasts more often, and if you like meat cooked well-done it’s arguably the best cut to buy. It’s not the same as sirloin or forerib, but it is good in its own way. Try them slow-braised in a barbecue sauce, cooked until the meat falls off the bone.

Whichever way you choose to serve it, beef brisket is carnivorous eating at its very best. Check out more beef brisket recipes. What’s your favourite way to serve brisket? This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. In traditional Jewish cooking, brisket is most often slow cooked in an oven for many hours at a low temperature, which helps tenderize the otherwise-tough meat. Brisket is especially popular as a holiday main course, usually served at Rosh Hashanah, Passover, Hanukkah, and on Shabbat.