Slow braised beef brisket fills the kitchen with such wonderful aromas that you may find yourself pacing in front of the oven wanting to take a peak but don’t. The secret to melt in your mouth tenderness is the steam from the vegetables and broth totally enveloping the meat. Just remember that low and slow is the way to go with a piece of meat that… if cooked improperly can be dry and stringy.
As you can see from the photo, the brisket that I cooked was so moist that it glistens with flavorful juices. Of course, a light pan gravy made from the vegetables in the bottom of the roasting pan just added to the enjoyment. Served with roasted baby carrots and buttered egg noodles, it was a simple but very satisfying meal.
Slow Braised Beef Brisket
- 1 beef brisket (about 2 1/2 lb.) flat cut
- 2 large onions, sliced
- 1 can beef stock
- 1 can (14 oz.) petite diced tomatoes
- 6 – 7 whole cloves of garlic, peeled
- 3 carrots cut in chunks
- 2 Tbsp. balsamic vinegar
- 3 whole bay leaves
- 1/2 tsp. salt
- 1 Tbsp. chopped fresh thyme
To be added later:
- peeled baby carrots
- 1 Tbsp. flour mixed with 1 Tbsp. butter to create a paste (beurre manie)
Preheat the oven to 325 degrees.
Trim the brisket fat to an even thickness of about 1/4 inch. Season with some salt and pepper. Place brisket fat side down in a hot skillet and sear until brown and some fat has melted. Turn and sear the other side. Remove and set aside. Sauté the onions in the same skillet until soft and translucent. Remove and place in a roasting pan. Place the brisket on top of the onions, fat side up.
Deglaze the skillet with the beef stock, scraping up all the brown bits and pour over the brisket. Add the tomatoes, garlic, carrots, vinegar, bay leaves, salt and thyme. Cover the brisket with heavy foil and place in the oven for about 2 hours.
At this point, remove from the oven and baste with the pan juices. Add the baby carrots, cover with foil and return to the oven for 30 minutes to an hour or until meat is fork tender. (Total cooking time is approximately 1 hour per pound).
Remove brisket to a platter. Take out most of the onions and tomatoes and place on top of the brisket. Surround the brisket with the baby carrots and cover to keep warm.
Remove the bay leaves and taste the broth for additional seasonings. Add the flour and butter paste and stir until combined. Let simmer for about 5 minutes. Take a stick blender and whiz to combine the remaining tomatoes, onions and garlic that remained in the sauce. Place sauce in a gravy boat and serve alongside the sliced brisket.
This is such a simple meal to prepare. Even a novice cook will have no problem making this meal and will be certain to get plenty of compliments.