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I cooked a brisket (with a sauce in a large LeCreuset pot, at 450F covered in foil for 15 minutes then a few hours uncovered at 300F) and impatiently took it out of the oven when its internal temperature reached 200F. It was not very tender.

Can I give it additional cooking time and end up with it being more tender? Should I put it back in the sauce it was cooked in, or cook it dry? Or steam it (no sauce) with a steamer basket? Should I slice it before trying to cook it more?

My impression is that the microwave will not do what I want.

Thanks for any ideas. I

J.Merrill
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Yes, you can recook it for a longer overall slow-cook time. It would be hard to exactly adjust the remaining cooking time for the cooking it's already received, but I think a reasonable approach is to ignore the previous cooking time entirely. It should be cooked in the sauce. Unsliced is probably better... it's tempting to advise you to slice it before cooking longer, since that would make it easier to get nice slices, but I would be worried about those slices absolutely falling into bits during the additional cooking.

Sneftel
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