Can a beef brisket be tenderized by cooking a second time?
A neighbor gave me about 2.5 pounds of cooked brisket. He said he cooked it overnight but he did not say a temperature. I have roasted several briskets overnight in a tight roaster at 210 to 220 F and they have always been very tender. This roast looks cooked but is relatively tough. If I cook it several more hours at about 210 F , is it likely to get "fall apart" tender ?
Best Answer
Yes, you can cook it a second time and it may help. When you cook meat two things will happen (well, more than two...).
One is that it will lose moisture. The longer you cook it the more moisture (i.e. water) you will lose, and there's no getting it back.
The second thing that happens is that the connective tissues break down to collagen, which is what you are perceiving as being moist and tender when you cook it for a long time. If it is cooked but not to the point where these connective tissues break down then it is likely a second cook will make it more tender. It will also continue to dry out the meat.
After your second cook, be sure to let it rest. I would also suggest slicing it thinly against the grain after cooking as this will make it easier to chew, further helping with the mouthfeel.
Finally, be aware that the amount of time the meat stays between 40°F-140°F the more risk there is of food poisoning. Cooking a second time does not eliminate any toxins produced by the bacteria up to that point (it will only kill bacteria), so be sure to eat it right away as letting it cool and reheating it again introduces more risk. Guidelines say meat should be kept for only one hour between 90°-140° (up to four hours 40°-90°, but less depending how much time was spent above 90°).
Pictures about "Can a beef brisket be tenderized by cooking a second time?"
Can you tenderize beef after it is cooked?
In order to tenderize a cooked steak, you just need to leave the meat to stand for 5 minutes after cooking, until the juices flow back towards the outside. Then you'll be able to serve perfectly juicy meat. For a roast beef you'll need to wait longer \u2014 about 20 minutes .Can you make brisket tender after cooking?
Cover the sliced meat with the defatted cooking liquid and reheat slowly. All the fat is gone and the meat is tender and juicy. This is why, I found out, my Mom's leftover brisket, reheated in its juices, came out tender and tasted so much better than it did the night it was first served.How do you make tough meat tender after cooking?
You can add a little bit of water or broth to a pan and simmer the meat for a few minutes. The goal is to allow the liquid to penetrate the meat without allowing it to overcook even more. This should take a couple of minutes. If you add a couple tablespoons of vinegar or lemon juice, this also helps revive the meat.How do I make my tough brisket tender?
Often, tough brisket comes about as a result of undercooking. The meat needs to be subjected to low temperatures for many hours in order to achieve that prized tenderness. If the brisket does turn out too tough, you may be able to salvage it by returning it to low heat for a few hours.I COOKED a Brisket for a MONTH and this happened!
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Isaac Taylor, Vinícius Caricatte, Malidate Van, Gonzalo Guzman