I cooked my joint of brisket very slowly in a slow cooker after rubbing it with paprika and searing it on all sides but, although tasty and tender, it was very chewy and stringy. What did I do wrong?
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I cooked my joint of brisket very slowly in a slow cooker after rubbing it with paprika and searing it on all sides but, although tasty and tender, it was very chewy and stringy. What did I do wrong?
Just a guess, but it sounds as if it was sliced wrong. Brisket is best sliced relatively thinly and definitely cross grain. That way there's no long "strings" of meat.
Many thanks for this useful information. Because it was virtually falling apart, I just broke the joint up into chunks rather than slicing it, so I will know better next time!
Brisket that is falling apart can sometimes be a little difficult to slice properly. Slicing brisket is about the only time I use our electric knife instead of a manual knife.
You probably cooked it a little too long that makes it fall apart cooking too hot makes it tough. I some times cook it in a crock pot and it usualy just falls apart. I like it for sandwiches cooked that way.