Braised brisket that's both tender and moist, served in a thick, comforting sauce of carrots and onions.
Braising the brisket completely covered helps trap moisture.
And yet, like many Jews who have spent their lives eating brisket that's slowly braised with sweet onions and carrots, I have a serious soft spot for the stuff. Even the dry stuff. But that doesn't mean I want dry brisket. So I've been running some tests to try to figure out how to make it both tenderHow to Prevent Tough, Dry Brisket
Both the first and the second cuts are tough, meaning they're rich in muscle-strengthening collagen. It takes a long time to melt collagen into tender gelatin, so tough cuts are routinely slow-cooked. The challenge is that one of the side effects of long cooking is a loss of moisture, which happens as muscle fibers contract and squeeze out their water content.
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