Grass Fed Beef Brisket

Beef brisket is a cut of beef from the cow's breast and pectoral area, behind the foreshank. Since this part of the cow supports the majority of its weight, it understandably makes for a hefty cut of beef. In terms of the characteristics of this meat, it is tough from connective tissue, rendering it ideal for slow cooking. It is typified by holding its shape even after hours of slow cooking, making it perfect for slicing into thick, rich chunks.

Brisket is very tough cut owing to the high volume of collagen and connective tissue found in it. As a result, the ideal methods for preparing it involve cooking it at a low temperatures over a long period of time, as in braising or smoking. Another option is brining, which cures the beef brisket and converts it into corned beef.

Brisket suits being eaten in the days after cooking too. Flavours develop and mingle, accentuating flavour, while fat solidifies and can be easily removed for a healthier dish. A word of advice: make sure you keep the brisket in its cooking juices, to ensure it remains moist and does not become dry.

However you cook beef brisket — whether smoking, braising, or brining — it requires lots of time to cook properly. As always, you should follow the recipe you are using to achieve the optimal taste outcome.

This largely depends on whether and how it has been cooked, as well as how it is being stored. Raw brisket, in an airtight container or tightly wrapped in foil, can keep in the refrigerator for up to 5 days. Cooked brisket, on the other hand will last up to 4 days in the refrigerator. Brisket when frozen can last for months, though it will lose flavour as time goes on, with twelve months being a point of no return.