Braised Beef Brisket
Prep Time: 30 minutes
Total Time: 4 hours
Servings: 8 to 10
This recipe is absolutely the easiest beef brisket to make. Yum!
Total Time: 4 hours
Servings: 8 to 10
This recipe is absolutely the easiest beef brisket to make. Yum!
Ingredients:
one 5 to 6 Lbs. flat cut beef brisket,
trimmed to a thin layer of fat. (do not over trim!)
1½ tablespoons kosher salt
1 teaspoon pepper
2 tablespoons flour
3 tablespoons olive oil
8 medium yellow onions, peeled and sliced 1/2" thick
3 tablespoons tomato paste
3 cloves garlic, roughly chopped
6 carrots, peeled and sliced into chunks
Handful parsley,chopped for garnish
one 5 to 6 Lbs. flat cut beef brisket,
trimmed to a thin layer of fat. (do not over trim!)
1½ tablespoons kosher salt
1 teaspoon pepper
2 tablespoons flour
3 tablespoons olive oil
8 medium yellow onions, peeled and sliced 1/2" thick
3 tablespoons tomato paste
3 cloves garlic, roughly chopped
6 carrots, peeled and sliced into chunks
Handful parsley,chopped for garnish
Directions:
Set your oven rack in the center position and preheat the oven to 350.
Season brisket on both sides with salt and pepper.
Lightly dust brisket with flour, shake and turn to coat evenly.
Heat oil on medium in a heavy roasting pan just big enough to hold brisket and carrots.
Put brisket into the pan and sear on both sides until crusty brown for 5 to 7 minutes per side.
Place the brisket on a platter, then add onions into the pan and stir constantly with a wooden spoon, scraping up any browned bits.
Cook until onions are softened and golden brown, about 15 minutes.
(If browned bits stick to the bottom of the pan, add a few tablespoons of water and scrape with a wooden spoon to release them.)
Turn off the heat and place brisket, fatty side up and juices on top of the onions.
Spread the tomato paste evenly over the brisket, then put garlic and carrots around the edges of the beef.
Cover the pan very tightly with a lid, then into the oven and cook for 1.5 hours.
Remove brisket to a cutting board and slice the meat across the grain into approximately 1/4" thick slices.
Return slices to the pan, overlapping them so that you can see the top edge of each slice.
Themeat should look like an unsliced brisket leaning slightly backward.
Cover the pan tightly and return it to the oven.
Lower the heat to 325 and cook the brisket until it is fork tender, for about 2.5 hours.
The brisket is ready to serve with its juices, but it is even better the second day.
(Note: If ypur sauce seems greasy, place the meat and vegetables to a platter and cover with foil to keep warm. Pour the sauce into a bowl and let sit until the fat rises to the top. Using a small ladle, spoon out the fat. Pour the skimmed gravy back over the meat.) Enjoy!
Set your oven rack in the center position and preheat the oven to 350.
Season brisket on both sides with salt and pepper.
Lightly dust brisket with flour, shake and turn to coat evenly.
Heat oil on medium in a heavy roasting pan just big enough to hold brisket and carrots.
Put brisket into the pan and sear on both sides until crusty brown for 5 to 7 minutes per side.
Place the brisket on a platter, then add onions into the pan and stir constantly with a wooden spoon, scraping up any browned bits.
Cook until onions are softened and golden brown, about 15 minutes.
(If browned bits stick to the bottom of the pan, add a few tablespoons of water and scrape with a wooden spoon to release them.)
Turn off the heat and place brisket, fatty side up and juices on top of the onions.
Spread the tomato paste evenly over the brisket, then put garlic and carrots around the edges of the beef.
Cover the pan very tightly with a lid, then into the oven and cook for 1.5 hours.
Remove brisket to a cutting board and slice the meat across the grain into approximately 1/4" thick slices.
Return slices to the pan, overlapping them so that you can see the top edge of each slice.
Themeat should look like an unsliced brisket leaning slightly backward.
Cover the pan tightly and return it to the oven.
Lower the heat to 325 and cook the brisket until it is fork tender, for about 2.5 hours.
The brisket is ready to serve with its juices, but it is even better the second day.
(Note: If ypur sauce seems greasy, place the meat and vegetables to a platter and cover with foil to keep warm. Pour the sauce into a bowl and let sit until the fat rises to the top. Using a small ladle, spoon out the fat. Pour the skimmed gravy back over the meat.) Enjoy!
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