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Help w/USW brisket

Answered on August 19, 2014
Created March 21, 2012 at 4:01 AM

I ordered brisket from US Wellness. Flavor is ok but it's tough as heck. Anyone else had this experience? Some parts are edible but other parts require a good steak knife to cut much less chew. Maybe I got a bad batch or is it a property of grass fed meat? I'm trying to soak it in lemon juice overnight and will try pressure cooking it for 20min tomorrow as well. Hopefully that does it but it's a shame since much of the flavor will be lost I'm guessing.

0382fa263de4c83328dc34a56e25437f

(4238)

on March 23, 2012
at 08:15 PM

Holy hell that sounds good.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on March 22, 2012
at 09:29 AM

I'd still try cooking it longer just to see what happens.

De267f213b375efca5da07890e5efc25

(3747)

on March 21, 2012
at 06:44 PM

Given the nature of the answers, maybe I should have mentioned that it comes fully cooked! Hence my complaints about how tough it is.

De267f213b375efca5da07890e5efc25

(3747)

on March 21, 2012
at 06:42 PM

Yes it comes spiced. I don't have the ingredients in front of me but they are on the website and I don't think there's nightshades.

3c6b4eed18dc57f746755b698426e7c8

(5152)

on March 21, 2012
at 04:50 PM

Does the brisket you bought come spiced? If so, do you know what kind of spice they use? Any nightshades?

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on March 21, 2012
at 08:14 AM

It's also not to late to slow cook it as everyone suggests below. Throw it in a crockpot with water for six to eight hours with some herbs, or into a slow oven with water/herbs for at least 4 hours. It will become tender given enough time for the tough protein fibers to break down. And you'll have a delicious, meaty broth too.

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11 Answers

4
0382fa263de4c83328dc34a56e25437f

on March 21, 2012
at 04:51 AM

Briskets require slow cooking, in my experience. I do at least an hour per pound, more if it's grass fed. Your US Wellness brisket may have less fat on it, too, which makes a difference.

3
Medium avatar

(2923)

on March 21, 2012
at 05:20 AM

Brisket and flank are the tough, stringy cuts (and used to be really cheap before fajitas became all the rage). Fajitas go for cutting across the grain. Texans go for a good 24-hour slow smoke. Corned beef requires at least a week marinating in brine. Barbacoa is easily an overnight braise. You can cheat some with a pressure cooker, but that means keeping your eye on it the entire time. Low and slow is the way to go.

2
44348571d9bc70c02ac2975cc500f154

(5853)

on March 21, 2012
at 08:35 AM

Some briskets are high in elastan, it wont break down in cooking. It would be better to brine it first in 4% salt solution for 2-4 hours.

1
C4f1a0c70c4e0dea507c2e346c036bbd

on March 21, 2012
at 09:26 PM

8-10 hour cooking has always yield me briskets that you can cut with a fork.

1
Ebb10603524dd22621c1155dd7ddf106

(19150)

on March 21, 2012
at 02:14 PM

Slow cook! I prefer a dutch oven and basically braising it. If you have access to a smoker or low-temp grill, for the love of meat, do a smoke!

1
Cf416725f639ffd1bb90764792ce7b8a

(2799)

on March 21, 2012
at 01:26 PM

If you have netflix the first season of BBQ Pitmasters on watch instantly does a good deal of obsessing over briskets.

1
9d43f6873107e17ca4d1a5055aa7a2ad

on March 21, 2012
at 06:40 AM

There are really only two options for brisket. One is low and slow, for a long time. This can be absolutely delicious and it's the best option IMHO. I really don't get the same results in a pressure cooker. I once did brisket for 48 hours in a crock pot and it was perfect.

There is also a questionable method I used once, which is to slice and stab it to death with a meat tenderizer. Then you can cook it anyway you want and it's not tough, but it's not as good either IMHO.

1
7d01d86c539003eed77cf901bf037412

(1076)

on March 21, 2012
at 06:13 AM

I use brisket in stews etc and I find that four hours is a good time to simmer it for. I would also take my time getting the liquid up to simmering temperature too. Much before three hours and it will be pretty damn tough.

The pressure cooker will work well, but in a long slow cook you can adjust the seasoning better, and the liquid will concentrate.

Overnight in a crockpot is pretty much guaranteed to make it tender too.

0
6b9f70d7cfbcafffd9c51c8edbf0e088

on March 23, 2012
at 07:53 PM

Here is a recipe for traditional grassfed brisket pot roast. I have made pot roasts with U.S. Wellness briskets many times. Their brisket is delicious. As others have discussed, brisket can be tough if not properly cooked. I discuss some of the particular characteristics of brisket and talk about cast iron casseroles and other traditional pots, etc. Hope this helps:

http://www.tendergrassfedmeat.com/2011/01/25/grassfed-brisket-pot-roast-with-traditional-flavors/

0
7e1433afbb06c318c4d90860d493c49d

(5959)

on March 22, 2012
at 02:07 AM

Gonna hafta chime in with the 'praise the braise' crowd on this one. Just today, I braised a whole leg of lamb with a large bottle of hard cider, sauteed onion and garlic, and a few sprigs of fresh rosemary... it was soooooooo good.

0382fa263de4c83328dc34a56e25437f

(4238)

on March 23, 2012
at 08:15 PM

Holy hell that sounds good.

0
77877f762c40637911396daa19b53094

(78467)

on March 21, 2012
at 01:45 PM

Sometimes slow cooking with sauerkraut will tenderize meat too. I favour slow cooking over pressure cooking.

If all else fails get the butcher to grind it into hamburger meat.

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