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Braise
Heat oil in a heavy pan and brown the brisket on both sides, if desired. Add liquid and seasonings and bring to a simmer. Cover and simmer until the brisket is fork-tender, 2 to 3 hours. This preparation is also called “boiled beef.”
To braise corned beef, trim off any excess fat, place the corned beef in a heavy pot, and add cold water. Simmer until the meat is firm but tender, 2 to 3 hours.
Bake
Rub the brisket with salt and spices, place it in a roasting pan, cover, and bake at 325°F (163°C) until fork-tender, 3 to 4 hours.
Microwave
Cover the brisket with liquid and seasonings and cook 6 to 8 minutes on High, then continue to cook on Medium for a total of 50 to 55 minutes or until the meat is fork-tender.
Whole Brisket
This is the entire triangular-shaped muscle from the breast of the cow.
Flat Half
Also called flat cut, first cut, or thin cut, the flat half is considered the better half of the brisket.
Point Half
Also called thick half, this is the thicker half of the brisket.
Corned Beef
Corned beef is beef brisket that has been salt-cured to give it a special, tangy taste. It’s called corned beef because the Irish practice was to cure it with corn-sized grains of salt. Today, producers inject the brisket with a seasoned saline solution.
Beef brisket (fat trimmed to 1/4 inch [0.6cm], braised), 3oz. (85.05g)
Calories: 309.4
Protein: 21.3g
Carbohydrate: 0.0g
Total Fat: 24.2g
Fiber: 0.0g
Corned beef brisket (cooked), 3 oz. (85.05g)
Calories: 213.3
Protein: 15.4g
Carbohydrate: 0.3g
Total Fat: 16.1g
Fiber: 0.0g
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
