04.01.2016
Heartland Meats flat brisket London Broil
Brined and braised flat brisket recipe. Brine 5 to 7 days, braise 5 to 6 hours. Tips for curing, slicing, and reheating.
- Brine the brisket for 5 to 7 days in the refrigerator to infuse flavor and preserve texture.
- Braise the meat at 350 F with vegetables and water for 5 to 6 hours until it is very tender.
- Cool in the braising liquid, then rinse, slice against the grain, and store or reheat gently.
Frequently Asked Questions
How long should I brine the brisket?
Submerge the brisket in the prepared brine and refrigerate for 5 to 7 days. Keep it fully covered and turn it once a day if possible. After brining, strain the liquid, rinse the meat, and proceed to braising.
What is curing salt and can I skip it?
Curing salt is a pink salt with sodium nitrite used to help preserve color and control bacteria in cured meats. It is measured in small amounts and should be used per the recipe or manufacturer directions. If you prefer not to use curing salt, you can omit it and use regular kosher salt for a fresh brine, but the result will not be a cured product.
How do I know the brisket is done?
The brisket is done when it is very tender and a fork or probe slides in easily. For best texture, aim for an internal temperature around 195 to 205 F so the collagen has broken down, though feel and tenderness are the real checks.
Can I cook this in a slow cooker or smoker instead of the oven?
Yes. For a slow cooker, cook on low for 8 to 10 hours with the braising liquid. For smoking, cook low and slow at 225 to 250 F until the meat reaches tender stage, then wrap if needed. Adjust times since lower temps need longer cooking.
How should I slice the brisket?
Let the brisket cool a bit in the liquid, then remove and slice thinly across the grain. Slicing against the grain shortens muscle fibers and makes the meat easier to chew.
How do I store and reheat leftovers?
Refrigerate cooked brisket in an airtight container for up to 4 days, or freeze up to 3 months. Reheat covered in a 300 to 325 F oven with some cooking liquid, or warm sliced brisket in a skillet or slow cooker with broth so it stays moist.
Can I reuse the brine or reduce the saltiness?
Do not reuse the brine. Discard it after brining. To reduce saltiness, shorten the brine time, rinse the meat well after brining, or soak briefly in fresh cold water before cooking.
How long should I brine the brisket?
Submerge the brisket in the prepared brine and refrigerate for 5 to 7 days. Keep it fully covered and turn it once a day if possible. After brining, strain the liquid, rinse the meat, and proceed to braising.
What is curing salt and can I skip it?
Curing salt is a pink salt with sodium nitrite used to help preserve color and control bacteria in cured meats. It is measured in small amounts and should be used per the recipe or manufacturer directions. If you prefer not to use curing salt, you can omit it and use regular kosher salt for a fresh brine, but the result will not be a cured product.
How do I know the brisket is done?
The brisket is done when it is very tender and a fork or probe slides in easily. For best texture, aim for an internal temperature around 195 to 205 F so the collagen has broken down, though feel and tenderness are the real checks.
Can I cook this in a slow cooker or smoker instead of the oven?
Yes. For a slow cooker, cook on low for 8 to 10 hours with the braising liquid. For smoking, cook low and slow at 225 to 250 F until the meat reaches tender stage, then wrap if needed. Adjust times since lower temps need longer cooking.
How should I slice the brisket?
Let the brisket cool a bit in the liquid, then remove and slice thinly across the grain. Slicing against the grain shortens muscle fibers and makes the meat easier to chew.
How do I store and reheat leftovers?
Refrigerate cooked brisket in an airtight container for up to 4 days, or freeze up to 3 months. Reheat covered in a 300 to 325 F oven with some cooking liquid, or warm sliced brisket in a skillet or slow cooker with broth so it stays moist.
Can I reuse the brine or reduce the saltiness?
Do not reuse the brine. Discard it after brining. To reduce saltiness, shorten the brine time, rinse the meat well after brining, or soak briefly in fresh cold water before cooking.
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