How to cook Brisket เสือร้องไห้
Rich beef fat aroma, soft texture, and natural sweetness the more you chew.
Steps
- Trim excess fat and silver skin; rub with spices or salt and pepper.
- Braise low for 4–8 hours, or smoke at 120–135°C until a probe slides in easily.
- Shortcut: cut 4–5 cm chunks and pressure-cook ~30–45 minutes.
- Rest in the liquid or wrapped in paper for 30 minutes.
- Slice across the grain about 6 mm thick.
Tip: A pressure cooker boils at about 120°C, so collagen breaks down far faster than a normal simmer — hours become roughly half an hour. Fry the pieces afterwards for a crisp edge.