The key to cooking a great brisket is long, slow cooking over low, moist heat. Brisket has bold, beefy flavor that makes this roast a favorite to many. It also has a lot of connective tissue which can render this cut of meat tough if it is handled carelessly. The flip side of connective tissue is that when given time and a mellow cooking environment, these collagen-rich strands relax and release their magic throughout the brisket, adding richness and even more flavor
Brisket is a cut of beef rich in flavor, and needs no more than salt, pepper, and slow, moist heat. But it also rises to the occasion when you want to make something a little more elegant, like this Brisket with Pomegranate Walnut Sauce and Pistachio Gremolata from Epicurious!