Although steaming is a less-common way to cook beef brisket, it is one of the healthiest methods of preparation. Like braising and stewing, steaming uses low to moderate temperatures and moist heat during cooking. However, because the brisket sits above -- rather than in -- the cooking liquid, steaming does not require additional ingredients that increase the fat and/or sodium content of your meat. In addition, nutrients remain in the meat instead of leaching into the cooking liquid.
Slice the brisket across the grain into 1/4-inch-thick slices with a sharp kitchen knife.
Arrange the brisket slices in a single layer on a steamer rack. You can use a traditional steamer, or if you are steaming a large quantity of brisket slices, use a small grilling rack that fits inside a canning or stock pot.
Fill the steamer or stock pot with water to a depth of at least 3 inches. Bring the water to a full boil over high heat on your stove.
Set the rack inside the pot, making sure that the boiling water does not touch the rack. Cover the pan and set your stove burner to "Medium-High" heat.
Steam the meat for two hours or until it is no longer pink, checking the level of the water every 30 to 45 minutes. Pour in additional, boiling water as necessary.
Transfer the brisket slices from the steamer rack to a serving platter, using tongs to avoid piercing the meat.
- Recipe Tips: Steaming Beef
- “Culinary Arts Institute Encyclopedic Cookbook”; Southern Steamed Brisket; Ruth Berolzheimer; 1976
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