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2nd cut brisket oven or stovetop recipe?

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Post Sun, Jun 09 2024, 2:23 pm
Please share how to make a beautiful 2nd cut brisket either in oven or stovetop including marinade. The piece of meat is around 2.5 lbs uncooked.
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Post Sun, Jun 09 2024, 3:50 pm
whisk magazine has delicious recipe in this weeks issue
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Post Sun, Jun 09 2024, 3:58 pm
2nd cut brisket is a pretty fatty roast; I usually use it when making a pulled beef because it becomes so tender and fall-apart when it cooks.

My basic method is to slice onions into thick rings, lay them in a 9x13 pan with a couple of cloves of garlic, then lay the meat on top. Season to taste (usually salt and pepper, sometimes BBQ seasoning, sometimes Trader Joes coffe rub), add a splash of red wine, cover well, and bake low and slow.

When it's ready, I pull it apart.

After that, it's either BBQ pulled beef, or herbed mushroom and meat.

For BBQ version: add BBQ sauce to pulled beef, and serve in tacos/with Tortilla chips with guacamole.

For mushroom version: Sautee mushrooms with plenty of herbs. Add meat, some chicken stock, white wine, and reduce. Serve over mashed potatoes, rice, or with seared gnocchi.
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