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Food Guide

Beef Brisket

Also indexed as:Brisket

Buying Tips

Look for beef brisket that has a clear, red color. Beef normally has a purplish-red color but takes on a cherry-red hue, known as the “bloom,” when exposed to oxygen. While the exterior is bright red, the interior of the meat will retain this darker color. Vacuum-packed beef also shows this purplish color. Packaged beef brisket should be cold and free of punctures or tears; vacuum-packed beef should have its seal intact. The beef should be firm to the touch. Check the “sell-by” date and buy on or before that date.

Varieties

Whole Brisket

This is the entire triangular-shaped muscle from the breast of the cow.

Flat Half

Also called flat cut, first cut, or thin cut, the flat half is considered the better half of the brisket.

Point Half

Also called thick half, this is the thicker half of the brisket.

Corned Beef

Corned beef is beef brisket that has been salt-cured to give it a special, tangy taste. It’s called corned beef because the Irish practice was to cure it with corn-sized grains of salt. Today, producers inject the brisket with a seasoned saline solution.

Preparation, Uses, & Tips

Braise

Heat oil in a heavy pan and brown the brisket on both sides, if desired. Add liquid and seasonings and bring to a simmer. Cover and simmer until the brisket is fork-tender, 2 to 3 hours. This preparation is also called “boiled beef.”

To braise corned beef, trim off any excess fat, place the corned beef in a heavy pot, and add cold water. Simmer until the meat is firm but tender, 2 to 3 hours.

Bake

Rub the brisket with salt and spices, place it in a roasting pan, cover, and bake at 325°F (163°C) until fork-tender, 3 to 4 hours.

Microwave

Cover the brisket with liquid and seasonings and cook 6 to 8 minutes on High, then continue to cook on Medium for a total of 50 to 55 minutes or until the meat is fork-tender.

Storing

Leave beef brisket in its original packaging and place it in the coldest part of the refrigerator, where it will keep three to four days. For longer storage, wrap the meat in heavy-duty aluminum foil, freezer paper, or freezer bags. Beef brisket will keep six to twelve months in the freezer. Defrost the meat in the refrigerator, allowing 4 to 7 hours per pound for thick roasts, 3 to 5 hours per pound for thin cuts. Cook as soon as possible after defrosting.

Nutrition Highlights

Beef brisket (fat trimmed to 1/4 inch [0.6cm], braised), 3oz. (85.05g)

Calories: 309.4
Protein: 21.3g
Carbohydrate: 0.0g
Total Fat: 24.2g
Fiber: 0.0g

Corned beef brisket (cooked), 3 oz. (85.05g)

Calories: 213.3
Protein: 15.4g
Carbohydrate: 0.3g
Total Fat: 16.1g
Fiber: 0.0g