Butchers sell rolled brisket, a long strip of meat from a cow’s breastplate, already strung and often rubbed with herbs and spices. It can be cooked low and slow in a crockpot or smoked for added flavor. Some fill the brisket with cream cheese and seasonings before cooking.
Brisket is the long, thin strip of meat that runs along the breastplate of a cow. Butchers have long sold this cut of beef by simply rolling it into small logs, which are then secured with string. Preparation should involve sufficient marinating time if grilling or smoking the meat, but it can easily be cooked “low and slow” inside a crock pot or casserole.
Butchers usually sell the rolled brisket already strung. It is folded or rolled in three or more layers for a log that can be about as large as a roll of paper towels. The fat is typically found on the outside of the roast, which is often rubbed with a combination of herbs and spices such as garlic, mustard and herbs.
Rolled brisket can be prepared in several ways. Celebrity chef Jamie Oliver creates a beef bouillon gravy, with minced garlic, carrots, peppers and onion, finished with salt, pepper, red wine and some herbs. The beef goes with the gravy in a saucepan, which is covered and cooked at a low temperature — about 250°F (or 121°C) — for up to three hours or until the beef is almost browned, tender, and fully flavored with hazelnut.
A smoker is equally effective for cooking the rolled brisket. To keep it properly, the meat should be left covered in the refrigerator overnight after a generous rub of seasonings such as garlic, paprika, mustard, salt and pepper. After the rest, the meat is slowly smoked at a low temperature. This meat can also be cooked with other moistening methods such as in the crock pot, a pressure cooker, or a water bath. Regardless of method, the rolled brisket is ready when the internal temperature has reached 190°F (about 88°C).
Some take their brisket a step above by filling it with flavor before cooking. This involves trimming the brisket once it’s home or buying one that hasn’t been rolled yet. The inner, fat-free side of the cut is slathered in the same dry seasonings as the outside, along with a layer of cream cheese—the sharper, the better. All that remains is to reassemble the breast rolled up with string, then cook it. Often alongside the beef, in a gravy or simple beef stock, are vegetables such as potatoes, carrots, and onions that create an aromatic gravy and keep the meat steaming with flavor.
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