A brisket is a cut of beef from a cow's breast section, and is typically used to make corned beef or pastrami. The boneless cut of beef is lean, but may sometimes feature layers of fat on top. The cut also contains a large amount of connective tissue, which can make it tough. You can tenderize the brisket by cooking it properly. Braising the brisket in liquid will add moisture to the meat, making it juicy and flavorful.
Things You'll Need
5 lb. beef brisket
Dry seasonings, such as salt, pepper and garlic powder
1 tablespoon olive oil
2 cups beef broth
1 cup water
1 cup white wine
Small roasting pan with tight-fitting lid
Preheat your oven to 300 degrees Fahrenheit; roasting the brisket for a long time at a low temperature will make the meat more tender. Work a dry rub containing your favorite seasonings, such as salt, pepper, garlic powder and dried rosemary, all over the brisket using your hands.
Warm the olive oil in a small roasting pan on a stove top over medium-high heat. Place the brisket into the pan and cook it for eight minutes, turning frequently, until it is brown on each side.
Pour the beef broth, water and white wine into the roasting pan. Turn the heat to "high" and bring the liquid to a boil.
Cover the pan with a tight-fitting lid. Place the pan on the oven's center rack and roast the brisket for three hours, or until it's tender and juicy.
Place the brisket on a serving platter and allow it to rest for 10 minutes before slicing it.
The brisket should reach an internal temperature of 160 degrees Fahrenheit when checked with an instant-read food thermometer.