Brisket

Brisket is a cut of beef that comes from the lower breast or pectoral muscles of a cow. Because this area is so well-exercised, it makes for quite a tough piece of meat that’s full of connective tissue. This is why it’s best suited towards a low and slow cooking process.

Cooking Instructions:

• Place the brisket, fat cap up, in the middle of aluminum foil prepared in the roasting pan. Bring the aluminum foil together and close it, covering the brisket loosely, leaving a little space between the brisket and the foil.
• Place in a preheated oven and bake for about an hour and 15 minutes per half kilogram, until the brisket reaches 185°. Use a meat thermometer to measure the thickest part of the brisket.
• Open the foil and bake brisket for another 45 minutes to an hour, until internal temperature reaches 200-202°.