Brisket Basics

• The brisket is cut from a cow's pectoral muscles, the section located between the forelegs. It consists of two large muscles, the rectangular "flat" and triangular "point." A whole brisket averages up to 15 pounds, far too much for most families, so fresh or corned brisket is usually sold in pieces weighing 3 to 5 pounds. Corned brisket is cured in a dry mixture of salt, sugar and spices, which gives it a fresh, appealing pink color similar to ham. Like hams, some can be baked and eaten without preparation while others are too salty to be palatable.

Soaking and Simmering

• To test the saltiness of your brisket, cut a sliver from the middle and microwave it until it sizzles and curls. If the sliver tastes pleasantly sweet and salty, you can probably bake the brisket without further preparation. Salty briskets can be debrined by soaking them overnight in cold water. If your corned brisket is especially salty, it might also require simmering. Drain the soaking water from your brisket and cover it with fresh, cold water, then bring it to a simmer. After an hour, drain the water and transfer your brisket to a roasting pan.

Slow-Baking Brisket

• Brisket is best when it's slow-cooked at a leisurely pace until it's fork-tender. Leave the layer of protective fat on your brisket and bake it in a covered pan at a temperature of 300 degrees Fahrenheit or lower. Depending on the size of the brisket and the quirks of your individual oven, it might take an additional two to four hours to become fork-tender. When you can easily twist away a portion of the beef with your fork, remove it from the oven. Let it rest for at least 15 to 20 minutes before slicing it across the grain and serving it. If the brisket is for sandwiches, refrigerate it overnight for better slicing.

Baking in Liquid

• Brisket is very lean and can become dry as it cooks, so it's usually best to surround it with a liquid or sauce as it cooks. Aside from helping moisten the brisket directly, it also fills the roasting pan with steam and minimizes evaporation from the brisket as it bakes. Your sauce or cooking liquid can also infuse flavors into the brisket. If you opted not to soak or simmer your brisket, cooking it this way also provides a hedge against an excessively salty end result.