# Brisket recipes

**URL:** <https://boards.straightdope.com/t/brisket-recipes/928301>\
**Category:** Cafe Society\
**Tags:** food-cooking\
**Created:** [December 18, 2020, 1:12am UTC](https://boards.straightdope.com/t/brisket-recipes/928301 "2020-12-18T01:12:06Z")\
**Posts on this page:** 4\
**Page:** 2

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**Author:** ![Alpha\_Twit](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alpha_twit/32/265_2.png) [@Alpha\_Twit](https://boards.straightdope.com/u/Alpha_Twit)\
**Post date:** [December 20, 2020, 2:39am UTC](https://boards.straightdope.com/t/brisket-recipes/928301/21 "2020-12-20T02:39:23Z")

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> [@puzzlegal](#):
>
> Now i have something resembling overly salty onion soup. I think I’ll cut it 50/50 with a low salt beef broth and serve it as onion soup.

That could work but at the risk of being too forward, there’s another option. Add more sliced onions and (maybe) mushrooms and cook them down to a concentrated, caramelized, mahogany colored jam. I love keeping this stuff in the fridge. It makes a wonder flavor booster for a wide variety of savory dishes. Smear a spoonful on a burger and do a little happy dance when you taste it.

Trust me, it’s kinda tasty.

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**Author:** ![txtumbleweed](https://avatars.discourse-cdn.com/v4/letter/t/278dde/32.png) [@txtumbleweed](https://boards.straightdope.com/u/txtumbleweed)\
**Post date:** [December 20, 2020, 3:26am UTC](https://boards.straightdope.com/t/brisket-recipes/928301/22 "2020-12-20T03:26:21Z")

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Congratulations! Sounds like you did a great job if the only issue is to use a little less salt in the seasoning. To me, that’s harder to get right than the cooking process.

Hadn’t thought about the drippings when I wrote up my notes. I’ve actually finished whole ones with them sitting in the juice (braising it, sort of) and where I have put them on a rack and both turned out well. Not sure which I liked better. Next time I cook two, I may try both ways so I can do a direct comparison.

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**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\
**Post date:** [December 20, 2020, 3:53am UTC](https://boards.straightdope.com/t/brisket-recipes/928301/23 "2020-12-20T03:53:08Z")

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> [@Alpha\_Twit](#):
>
> > [@puzzlegal](#):
> >
> > Now i have something resembling overly salty onion soup. I think I’ll cut it 50/50 with a low salt beef broth and serve it as onion soup.
> 
> That could work but at the risk of being too forward, there’s another option. Add more sliced onions and (maybe) mushrooms and cook them down to a concentrated, caramelized, mahogany colored jam. I love keeping this stuff in the fridge. It makes a wonder flavor booster for a wide variety of savory dishes. Smear a spoonful on a burger and do a little happy dance when you taste it.
> 
> Trust me, it’s kinda tasty.

Hmmm. Maybe I’ll just freeze it now, and figure out what to do with it later.

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**Author:** ![DSeid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dseid/32/20194_2.png) [@DSeid](https://boards.straightdope.com/u/DSeid)\
**Post date:** [December 20, 2020, 9:54pm UTC](https://boards.straightdope.com/t/brisket-recipes/928301/24 "2020-12-20T21:54:52Z")

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For the texture issue - to me brisket is _best_ as saved for another day than made. Out of the oven still on the slightly hard side. Let cool, slice cold slightly thin, back in the cooking liquid and left in the fridge a day or more. Day of serving in the oven long enough to get hot through and through is also enough to get the sliced meat to tender without being mushy with flavors improved for having a chance to sit overnight.

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