My version of a tried and true classic braised brisket recipe that's easy to make and never fails to deliver in the taste department.
4-5-lb. beef brisket (flat cut)
4-5-lb. beef brisket (flat cut)
1 tbsp. vegetable oil
Seasoning Ingredients:
2 tsp. kosher salt
Seasoning Ingredients:
2 tsp. kosher salt
2 tsp. black pepper
1 tsp. granulated garlic
1 tsp. granulated garlic
1 tbsp. vegetable oil
3 large onions, thinly sliced
1 tbsp. brown sugar
2 tsp. kosher salt
4-5 cloves garlic, minced
2 tbsp. tomato paste
1 tbsp. paprika
1/8 tsp. cayenne pepper
2 tbsp. flour
2 cups unsalted chicken broth
1 cup dry red wine
3 bay leaves
3 sprigs fresh thyme (or 1 tsp. dried)
6 medium carrots, peeled & cut into 2" sections
1. Preheat oven to 325F. Combine the seasoning ingredients (salt, granulated garlic & pepper) together in a small bowl and slather generously onto both sides of the brisket.
2. Heat 1 tbsp. oil in a large saute pan over medium high heat. Add the brisket and cook 4-5 minutes per side to brown well; remove and set aside.
3. Add 1 tbsp. of oil in the same pan and heat over medium high until almost smoking; add the sliced onions, 1 tbsp. brown sugar, and 2 tsp. kosher salt. Cook the onions, stirring occasionally, until they are soft and golden, about 10 minutes.
4. Add the minced garlic and tomato paste, stirring frequently to combine, about 1 minute. Add the paprika and cayenne. Sprinkle in the flour and cook 1 minute.
5. Add the chicken broth, wine, carrots, bay leaves, and thyme; simmer 1-2 minutes until the sauce has thickened.
6. Pour the onion mixture into a Dutch oven or casserole dish and nestle the beef brisket on top. Cover tightly with foil and roast 3 1/2 to 4 hours or until the meat is very tender.
7. Remove the brisket to a carving board, cover loosely with foil and let rest for 10 minutes. Bring the sauce in the Dutch oven/casserole back to a simmer. Taste and re-season with salt or pepper if needed.
8. Slice the brisket and plate onto individual serving dishes, each with a generous ladle of sauce.
3 large onions, thinly sliced
1 tbsp. brown sugar
2 tsp. kosher salt
4-5 cloves garlic, minced
2 tbsp. tomato paste
1 tbsp. paprika
1/8 tsp. cayenne pepper
2 tbsp. flour
2 cups unsalted chicken broth
1 cup dry red wine
3 bay leaves
3 sprigs fresh thyme (or 1 tsp. dried)
6 medium carrots, peeled & cut into 2" sections
1. Preheat oven to 325F. Combine the seasoning ingredients (salt, granulated garlic & pepper) together in a small bowl and slather generously onto both sides of the brisket.
2. Heat 1 tbsp. oil in a large saute pan over medium high heat. Add the brisket and cook 4-5 minutes per side to brown well; remove and set aside.
3. Add 1 tbsp. of oil in the same pan and heat over medium high until almost smoking; add the sliced onions, 1 tbsp. brown sugar, and 2 tsp. kosher salt. Cook the onions, stirring occasionally, until they are soft and golden, about 10 minutes.
4. Add the minced garlic and tomato paste, stirring frequently to combine, about 1 minute. Add the paprika and cayenne. Sprinkle in the flour and cook 1 minute.
5. Add the chicken broth, wine, carrots, bay leaves, and thyme; simmer 1-2 minutes until the sauce has thickened.
6. Pour the onion mixture into a Dutch oven or casserole dish and nestle the beef brisket on top. Cover tightly with foil and roast 3 1/2 to 4 hours or until the meat is very tender.
7. Remove the brisket to a carving board, cover loosely with foil and let rest for 10 minutes. Bring the sauce in the Dutch oven/casserole back to a simmer. Taste and re-season with salt or pepper if needed.
8. Slice the brisket and plate onto individual serving dishes, each with a generous ladle of sauce.
Flat cut beef brisket
Brisket covered generously on both sides with the seasoning blend.
Minced garlic, sliced onions, and diced carrots.
Brown both sides of the brisket.
In the same pan, add 1 tbsp. oil and brown the sliced onions with brown sugar and kosher salt.
Stir in tomato paste and minced garlic.
Add paprika and cayenne.
Stir in the flour.
Add chicken broth.
Stir in red wine.
Add bay leaves, thyme, and carrots; stir until sauce has thickened.
Unsalted chicken broth, brown sugar, paprika, cayenne pepper, black pepper, granulated garlic.
Pour the onion mixture into a casserole/baking dish (or Dutch oven) and nestle the
seared beef brisket on top. Cover tightly with foil and roast 3 1/2 to 4 hours until the beef is fork tender. Remove the beef to a cutting board, cover loosely with foil, and let rest 10 minutes.
Bring the sauce to a simmer and simmer with extra salt and pepper, if needed.
Slice the brisket, plate, and serve each with a generous ladle of sauce.
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