Brisket on the bone

What Is Beef Brisket On The Bone?

Brisket on the bone, sometimes known as bone-in brisket, is a cut of beef that’s perfect for slow cooking. It’s cut from the bottom of the neck to under the ribs and was made famous by American BBQs. Many people still claim it’s the pinnacle of BBQ food!

Some people claim it’s hard to cook, but the trick is just giving it plenty of time. Beef brisket has to be slow-cooked on a low temperature as due to the collagen fibres. Compared to other cuts of beef, bone-in brisket has a lot of collagen that needs to be gelatinised in order to create that melt-in-the-mouth texture and an incredibly rich taste. It’s the collagen that makes brisket one of the most delicious cuts, but it needs to be slowly barbequed or roasted to perfection.

The brisket will have a ‘fat cap’, which can be left on the meat during cooking to help lock in moisture and prevent it drying out. Water is an essential part of the reaction that breaks the collagen down so it’s important it doesn’t dry out.

How To Cook Bone-In Brisket

As mentioned, beef brisket needs to be slow cooked to get the perfect texture and mouth-watering taste. This means a low heat for a long time to break down the connective tissue. It doesn’t need to be barbequed, although this is the most popular option in the States, but can also be used in casseroles and stews. For a simple way to cook brisket, try this recipe:

1. Rub the brisket all over with a mixture of spices and seasoning. Try: oregano, paprika, cumin, sugar, salt, pepper and crushed garlic.
2. Allow to sit for one hour outside of the fridge so the meat reaches room temperature.
3. Wrap completely in tinfoil, which helps to keep the moisture in.
4. Place on a roasting dish and cook for 4-7 hours at 120°C.
5. Remove the meat and allow to rest for at least 30 minutes before serving.

Please note that cooking times are a guide.