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I haven't had hard brisket (which I usually boil), but I've had hard beef roast, and I added a little water to a frying pan (with whatever bits were in the original pan) and broke down the roast gradually into small bits as it softened, adding more water as needed. The meat got moister and was fantastic, and the liquid reduced and was flavorful for dipping ...


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Brisket isn't the greatest cut for roasting, but it is possible. If you haven't fully sliced it, you can submerge it 2/3 in stock and cook it at 140 °C for about three hours or until tender. Then retrieve it and coat it in your favorite BBQ sauce and a rub, then roast at 180 °C for about 30 minutes, or until it looks shiny and somewhat caramelized. If you ...


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Brisket is not a roasting cut; you didn't miss your train, it never left the station. Brisket is a very tough cut because of the presence of collagen, which breaks down at 72°C, and needs the presence of liquid, so roasting is not a good technique for this cut. If you'd taken it out when the alarm sounded it would be even tougher. You can't roast things in a ...


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