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"Brisket becomes reasonably tender as long as it is cooked for a long time, with plenty of moisture. My favorite seasonings for it are very, very basic: the taste of the meat itself, some spices, and onions simmered in butter; a little bit of tomato is also nice. I serve brisket made this way, over broad noodles. But brisket is also great seasoned with bolder spices, or with sweet fruits and vegetables; see the variations.\n\nTwo technical points: You can skip the initial browning if you\u2019re pressed for time or don\u2019t want to bother; the difference, in the end, will be minimal. And although it\u2019s tempting to \u201Ctear\u201D brisket along the grain, it\u2019s better to slice it against the grain; use a very sharp carving knife and you can get beautiful, thin slices.\n\n"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cookstr.com/recipes/braised-beef-brisket/recipe_shares/new>