Brisket Points

Cut from the Forequarter

Brisket points are cut from the boneless breast or whole brisket and are trimmed of visible fat.

Season veal with kosher salt and coarse pepper and sear in hot oil. Remove meat from pan and add small-cut mire poix and finely chopped garlic. After this is thoroughly sweated, add a little tomato paste and mix well with mire poix. Return veal to pot and cover with browned veal stock. When using brisket points cover only ¾ of the meat.

Cover tightly and simmer until fork tender. Adjust seasoning with salt and pepper. Use a small cornstarch slurry (minimal amount of cold water with corn starch mixed together and dissolved separately from the pot and then slowly stirred in) to thicken liquid.


Professional Veal Brisket Point Recipes

Braised Veal Brisket with Honey-Mustard Jus   Le Quebecois Naturally Raised Corned Veal, New Potatoes and Red Cabbage Slaw


Braised Veal Brisket with Honey-Mustard Jus

By Jonathan Mandel from The French Culinary Institute, NYC in New York, NY

Ingredients for the Braise:
1 flat cut veal brisket
2-3 carrots, peeled and cut into 1 ½ - inch pieces
4 ribs celery, cut into 3-inch pieces
1 large onion, cut into very large dice
5 sprigs thyme
2 bay leaves
½ Tbsp. cracked black pepper
1 cup good semi-dry wine
About 4 cups veal stock (or 2 cups store-bought beef stock plus about 2 cups water)
About ¼ cup flour
4-6 Tbsp. vegetable oil
Salt and freshly ground black pepper

Ingredients for the Sauce:
Liquid left over from braise
Roux (see below)
1 cup honey
½ cup Dijon mustard

Procedure for the Braise:
Preheat oven to 325 degrees. Heat the oil in a roasting pan over high heat.
Score the brisket on both sides. Season lightly with salt and pepper. Sprinkle the flour evenly all over brisket,
and shake off excess. Lower into the hot roasting pan, and brown evenly on all sides. Remove from pan, and
add the vegetables, thyme, bay leaves and cracked pepper. Lower the heat slightly and sweat for about 5 minutes.
Deglaze with the wine, and dissolve the caramelized bits which have accumulated at the bottom of the pan. Once the
wine has reduced by half, add the stock. Return the meat, and add enough water to come halfway up the sides of
the brisket. Bring to a boil. Reduce to a simmer, and cover tightly with aluminum foil. Place in the preheated 325-degree
oven, and cook for about 1 ½ - 2 hours, or until the meat is fork-tender.

Remove the brisket from the pan, and allow it to rest for at least 20 minutes on the cutting board.

Procedure for the Sauce:
Strain the braising liquid into a saucepan, and discard the vegetables. De-fat if necessary, and set aside.

Make a Roux:
Add equal portions by weight of flour and vegetable oil to a small skillet, and stir constantly over low heat for 2-3 minutes.
Start with 1 Tbsp. of vegetable oil and 2 Tbsp. of flour. Add the cooked roux to the strained braising liquid and bring
to a boil. Reduce heat to low. Once the sauce coats the back of a spoon, it is thick enough. This may require more roux.

Mix the honey and mustard together. When the correct consistency in the sauce is achieved, add the honey-mustard
mixture to the sauce and stir. Check the seasoning, and add salt if necessary. More or less of the 2:1 mix of honey:
mustard may be used; season to taste.

Slice the rested brisket against the grain, and drizzle with sauce.
Serve hot with a puree of parsnip and an arugula salad.

Le Quebecois Naturally Raised Corned Veal, New Potatoes and Red Cabbage Slaw

By Andrew Gilbert from Northeast kingdom in Brooklyn, NY

2 × 2.5 lb (aprox) veal brisket
1gl water
2 cups kosher salt
1/2 cup sugar
2 ounce pink salt
half cup brine spice (garlic head,cinamom, bay leaves, cloves, pepercorns, star anise, coriander seed, carraway seed,
handfull of dill)

Combine the above and bring to boil, cool completely.Place brisket in brine and weigh it down with a plate so that it
is submergeed. Brine for 5 days in the refrigerator.
After 5 days rinse the brisket and place in hotel pan, cover with water and fresh dill braise at 350f for 3 hours.
Strain the brasing liquid and skim the fat. Allow brisket to cool then wrap tight with plastic wrap.

Ingredients for the Red Cabbage Slaw:
I medium head red cabbage core removed, finely sliced
1 clove garlic fine chop
1 lemon zest and juice
2tbsp chopped fresh dill
2tbsp red wine vinegar
1/2 cucumber peeled, deseeded, juliene
generous amount of kosher salt and black pepper to taste

Combine above in large bowl and cover with plastic wrap, leave for at least 1 day, it gets better after a couple of days
when the cabbage breaks down a little, stir from time to time.

Directions for the Potatoes:
Use any kind of new potato, wash and boil until fork tender in salted already boiling water (15-20 min).
Drain and dress with a little butter and parsley salt and pepper.

To serve:
Slice brisket across the grain and place in skillet, cover with reserved braising liquid and reheat. when hot stir
in some fresh parsley. serve in large bowl with red cabbage slaw, new potatos and dijon mustard.