cateory: courses
Braised Beef Brisket
Reviews: 198
Ingredients:
-
Brisket becomes tender only after long, slow cooking
with plenty of moisture. My favorite seasonings are quite
basic, and I like to serve it over broad noodles, with
boiled potatoes, or in a sandwich on a crusty roll. Brisket
is also nice seasoned with bolder spices or with sweet
fruits and vegetables; see the variations.
Two technical points: You can skip the initial browning
if you’re pressed for time or don’t want to bother; the
difference, in the end, will be minimal. And although it’s
tempting to tear brisket along the grain, it’s better to
slice it against the grain; use a sharp carving knife and
you will get beautiful, thin slices.
- 1 tablespoon neutral oil, like grapeseed or corn, or extra virgin olive oil (optional)
- 1 whole beef brisket, about 5 pounds
- Salt and lots of freshly ground black pepper
- 3 tablespoons butter or more oil
- 2 cups chopped onion
- 3 tablespoons tomato paste or 1 large ripe tomato, cored and chopped (peeled and seeded if you have time)
- 1 teaspoon minced garlic
- 3 cups chicken, beef, or vegetable stock
or water
How to make
Braised Beef Brisket
Braised Beef Brisket
- Heat the oven to 325 F (you can also cook this brisket on top of the stove if you like). If you choose to brown the brisket first, heat a large pot with a lid or a Dutch oven over medium-high heat.
- When hot, add the oil, swirl it around, then add the beef. Sear it for about 5 minutes on each side, or until nicely browned.
- Sprinkle with salt and pepper and transfer to a platter.
- Wipe out the pan with paper towels and return it to the stove; turn the heat to medium and add the butter.
- When it foams, add the onion and cook, stirring, until golden and soft, at least 10 minutes.
- Add some salt and pepper, then stir in the tomato paste and the garlic. Return the meat to the pan, add the stock, and cover.
- Cook over low heat or in the oven, turning the meat about every 30 minutes, until tender, 21/2 to 3 hours. If the sauce seems too thin, allow the meat to rest on a platter for a few minutes while you boil the liquid down over high heat, scraping the bottom of a pan with a wooden spoon, until it thickens somewhat.
- Taste the sauce and adjust the seasoning. Slice the meat, return it to the sauce, and serve
Comments for
Braised Beef Brisket
Braised Beef Brisket
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