Braised Brisket with Red Wine and Thyme
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By Andrew JanjigianAppears in Cook's Illustrated November/December 2017
Beefy in flavor and size, brisket has the potential to be the ultimate braised dish for company. The trick is turning this notoriously tough cut both moist and tender.
WHY THIS RECIPE WORKS
For braised brisket that would be both tender and moist, we started by salting the meat (halved lengthwise for quicker cooking and easier slicing and poked all over with a paring knife to allow the salt to penetrate) and letting it sit for ...
