Receipe for stringy brisket


 
Antti P

Antti P

TVWBB Member
Dear all,

I had a terrible (my first) brisket cook few months a go and ended up with brisket which looked kind of nice, smelled good, but had dry stringy texture.
With stringy I mean that when I cut it to slices and would pull one slice from the ends it would just stretch and showing rubbery kind of stuff in between the meat grains.

Questions; I have this sliced up in the freezer, what should I do with it - maybe take my Chinese cook knife and chop it this small pieces, like minced meat and use it for chili?

If so, you wouldn't happen to have nice recipe for slow cooked chili?

Or should I just toss it?

Thanks in advance and greetings from sunny Helsinki
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Antti, chili,enchiladas,beef stew,lots of options where you can sub for whole or ground beef.
 
I'm thinking you might have 1 more option to salvage sliced brisket. You might consider foiling the brisket tightly with a small amount of beef broth and cooking it longer in the oven. When you write that it's stringy, I'm guessing it hasn't cooked long enough. Brisket that is over-cooked will simply fall apart. Dryness is an indication of over-cooking and if your meat is dry; that is the reason to add the beef broth. But if the meat is still stringy, I don't think it's over-cooked. Try heating the meat at 325 for about a half hour and sample it again. Continue checking it every 20 mins until the meat is tender. If this doesn't help; you can always turn to Kevin or Paul's suggestions.

Paul K
 
Thanks all!

Paul, I'll give your suggestion a go first. The "stringy" stuff seems to be some connecting tissue between the meat grains, so your guess about the situation might be correct.
 
Antti,

What you describe may be collagen and or fat that has not broken down yet due to an insufficient length of cook.

Paul
 
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