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Cut meat into smaller pieces for brining

Cut meat into smaller pieces for brining

In the kitchen, brining is my favorite technique to tenderize and moisturize different varieties of meat and chicken before cooking. When I brine larger cuts, like beef brisket, I cut the meat into smaller pieces to reduce the brining time. After brining, I braise the brisket pieces for about 2 1/2 hours. Then I cool the brisket down and slice it thin like roast beef for sandwiches.

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