How to Brown a Brisket

Many recipes call for browning meat.

Browning meat imparts flavor that it would otherwise not have. Many recipes, including brisket, require meat to be browned before continuing with the recipe.

Things You'll Need

• Butcher's knife
• Paper towels
• 3 tbsp. bacon fat or cooking oil
• Large Dutch oven
• Tongs

Instructions

Preparation

1. Trim the excess fat off the brisket with a butcher knife.

2. Pat the brisket dry with paper towels. If the beef is not dry, it will not brown properly.

3. Heat 3 tbsp. of bacon fat or cooking oil in a large Dutch oven over medium to medium-high heat.

Browning the Brisket

1. Add the beef to the pan when the oil is hot but not smoking. If the oil is smoking, drain it off, let the pan cool, wash it, add oil and reheat to less hot this time.

2. Leave the brisket on one side in the Dutch oven for about 2 minutes, and then check to see if the meat has turned brown instead of red or pink on the side that was against the bottom of the Dutch oven. If it has turned brown, the meat is browned on one side. If it has not turned brown, leave that side down and give it about 1 to 2 more minutes of cook time, checking frequently.

3. Turn the brisket over using tongs and follow Step 2 for the other side. Once the other side is browned, you have a browned brisket, and can continue your recipe.

Tips & Warnings

• You can use this browning technique for virtually any cut of beef, as long as enough time is given to allow the beef to brown on each side.

• Be careful while turning meat over if it is to brown in some oil. If you allow the beef to fall back into the pan too quickly, the oil can splatter and burn you.

References

• "The Joy of Cooking" 75th Anniversary Edition; Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker; 2006.

Resources

• Bon Appetit: How to Brown Meat and Poultry