Quote:
Originally Posted by Malsua
I've heard of other people using pressure cookers for Briskets. I'd have to try it though. There really is no substitute for breaking down of the connecting tissues except time and heat. Less time and more heat doesn't do it. I suspect you can make it taste really good, I suspect it will also be tougher than a low and slow. How much? Hard to say, but sometimes there are no shortcuts.
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I agree.
I have done it low and slow in the oven for years. When I was young we were fed on cheaper, tougher cuts of beef to feed big families. The Dutch oven with the lid and the 275 temperature for five or six hours make them fall apart tender. Don't forget to brown them first and don't forget about a half cup water. Try not to peek at it a lot to keep the steam in. The Lipton onion soup dry mix on top adds rich flavor.
Y'all trust me on this. People give good comments on my roast as well as my grandchildren.
