Recipe
Classic Braised Beef Brisket
This is a classic fresh beef brisket braised low and slow with onions, garlic, beef broth, and a tomato-rich pan sauce. It moves away from boiled corned beef toward the tender sliced brisket most cooks expect when searching for beef brisket.
Ingredients
Brisket | |
|---|---|
4 | pounds beef brisket, flat cut, fat cap trimmed to 1/4 inch |
2 | teaspoons kosher salt |
1 | teaspoon black pepper, freshly ground |
2 | tablespoons vegetable oil |
Braise | |
2 | pieces yellow onion, thinly sliced |
4 | pieces garlic clove, minced |
2 | tablespoons tomato paste |
2 | cups beef broth |
1 | cup crushed tomato |
2 | tablespoons worcestershire sauce |
1 | tablespoon brown sugar, packed |
1 | tablespoon apple cider vinegar |
2 | pieces bay leaf |
1 | teaspoon dried thyme |
3 | pieces carrot, cut into 2-inch pieces |
Instructions
| 1. | Heat the oven to 325°F. |
|---|---|
| 2. | Pat the brisket dry and season it all over with the kosher salt and black pepper. |
| 3. | Heat the vegetable oil in a large Dutch oven over medium-high heat. |
| 4. | Sear the brisket fat side down until deeply browned, about 5 minutes. |
| 5. | Turn the brisket and brown the second side for about 5 minutes. |
| 6. | Transfer the brisket to a plate. |
| 7. | Add the onions to the pot and cook, stirring often, until softened and lightly browned, about 8 minutes. |
| 8. | Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. |
| 9. | Pour in the beef broth and scrape up the browned bits from the bottom of the pot. |
| 10. | Stir in the crushed tomato, worcestershire sauce, brown sugar, apple cider vinegar, bay leaves, and dried thyme. |
| 11. | Return the brisket to the pot fat side up and spoon some of the sauce over the top. |
| 12. | Scatter the carrots around the brisket. |
| 13. | Cover the pot tightly and braise in the oven for 3 hours. |
| 14. | Uncover the pot and continue braising until the brisket is fork-tender but still sliceable, 30 to 60 minutes longer. |
| 15. | Transfer the brisket to a cutting board and rest it for 20 minutes. |
| 16. | Skim excess fat from the sauce and discard the bay leaves. |
| 17. | Slice the brisket thinly across the grain. |
| 18. | Serve the brisket with the onions, carrots, and warm pan sauce. |
Published on Aug 11, 2024 by Luminița
