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twolilgirlies
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 Mon, Sep 18 2017, 10:38 pm
one of my first times I'm making Yom Tov. and I'm really not a meat professional...
I'm in middle of baking a 1st cut brisket. found a recipe-put it in a pan with couple of ing for a sauce and its baking for 2 hours already but it is so TOUGH!! anything to do about it?
Last edited by twolilgirlies on Mon, Sep 18 2017, 10:45 pm; edited 1 time in total
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isrmss91
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Mon, Sep 18 2017, 10:41 pm
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Following! Had the same problem when I made a brisket this past Shabbos. I added the Mike's brisket stove with a little water and baked 2 1/2 hours. When we ate (tried to eat it) it was very tough. I wonder if we but the brisket from the same store in Brooklyn!
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twolilgirlies
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Mon, Sep 18 2017, 10:46 pm
| isrmss91 wrote: | | Following! Had the same problem when I made a brisket this past Shabbos. I added the Mike's brisket stove with a little water and baked 2 1/2 hours. When we ate (tried to eat it) it was very tough. I wonder if we but the brisket from the same store in Brooklyn! |
I need to make so many more things for RH that I sure hope there's a way to salvage this roast!! (and it was quiet expensive!)
mine is from Lakewood 
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bargainlover
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Mon, Sep 18 2017, 10:55 pm
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I always cook mine on 300 covered well with lots of sauce for 4 hours. Comes out butter soft.
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momsrus
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Mon, Sep 18 2017, 11:07 pm
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I believe second cut is fattier/softer
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oliveoil
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Mon, Sep 18 2017, 11:12 pm
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two hours is not enough time for a brisket. give it another two hours at least. I hope its covered tightly, with liquid in the pan, and cooking at 300 or less. Don't take it out until a fork goes in with absolutely no resistance (yes, that extra half hour at the end can make a huge difference).
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causemommysaid
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Mon, Sep 18 2017, 11:24 pm
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It needs lots of liquid and to cook on low for 4 to 5 hours
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twolilgirlies
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Mon, Sep 18 2017, 11:40 pm
| oliveoil wrote: | | two hours is not enough time for a brisket. give it another two hours at least. I hope its covered tightly, with liquid in the pan, and cooking at 300 or less. Don't take it out until a fork goes in with absolutely no resistance (yes, that extra half hour at the end can make a huge difference). |
thank you!! I already see a diff! I will know for next time to cook it on a lower heat but I left it in now for another whole hour and its getting softer!! will keep it in longer:)
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