Braised Beef Brisket
The brisket is my favorite cut of beef to braise. It lends itself perfectly to the process of low, slow, and moist cooking. Once it becomes tender and begins to come apart, it falls into neat, evenly sized threads, or grains, of meat. The brisket is a working muscle and is, therefore, heavily striated. These striations keep it from turning into mush when you cook it for hours on end.
This is the basic concept of braising. It is possible to only braise meat for a little while, but you would only do that because the meat was fragile enough that it would turn to mush if you cooked it any longer. This means that the meat already is tender and should not be braised. Grilled, fried, broiled, or roasted would be better options for an already tender meat.
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