Braised Beef Brisket

There’s something incredibly heartwarming about the aroma of Braised Beef Brisket filling your kitchen. I remember the first time I made it for my family. It was a chilly winter evening, and the warmth from the oven mixed perfectly with the delicious scent of herbs and spices. Friends and family gathered around the table, eagerly awaiting the first slice. With each cut of the tender meat, I could see their eyes light up in anticipation. This dish has become a staple at family gatherings, not just because of its rich flavor but because it brings everyone together. The moments shared while enjoying a hearty meal are priceless.

Preparing the Braised Beef Brisket might seem daunting, but I assure you, it is worth every minute. The key is in the slow cooking process, allowing the flavors to meld together beautifully while the meat becomes incredibly tender. Whether it’s a holiday feast or just a Sunday family dinner, this dish never fails to impress. I invite you to join me in crafting this culinary delight that is sure to become a cherished recipe in your home.

Shopping List for Braised Beef Brisket

When it comes to crafting the perfect Braised Beef Brisket, each ingredient plays a vital role in harmonizing flavors. The combination of fresh herbs, vegetables, and quality meat creates a dish that is both satisfying and memorable. Here’s a thoughtful selection of ingredients that will culminate in a delightful meal.

• 6 lbs first cut brisket – The star of our show, this cut is perfect for slow cooking, becoming tender and flavorful.
• Extra virgin olive oil – Adds richness and depth while helping to brown the brisket.
• 4 onions, diced – They bring sweetness and depth to the flavor profile.
• 5 carrots, peeled & sliced into 1-inch pieces – Adds natural sweetness and texture.
• 5 celery stalks, peeled and sliced into 1-inch pieces – Contributes to the aromatic base of the dish.
• 10 sprigs thyme – Infuses a lovely herby fragrance.
• 2 sprigs rosemary – Adds a profound earthy flavor.
• 2 bay leaves – Introduces an aromatic essence to the cooking liquid.
• 8 cloves garlic – Provides a delightful aromatic punch.
• 1 quart low sodium beef or chicken broth – Forms the base of our braising liquid, ensuring moisture and flavor.
• 2 teaspoons kosher salt – Enhances all the flavors in the dish.
• 2 teaspoons black pepper – Adds a kick of heat.
• 1 tablespoon potato starch – Optional thickening agent for the gravy.
• Fresh chopped parsley – A vibrant garnish for added color and flavor.

Directions for Braised Beef Brisket

Making a Braised Beef Brisket may seem like a lengthy process, but trust me, every step is worth it for the end result. Here’s how you can create this mouthwatering dish at home.

1. Preheat your oven to 300 degrees F. This low and slow method will ensure that the meat becomes tender and flavorful.
2. Rinse the brisket and pat it dry. This helps season the meat more effectively. Rub both sides of the brisket with black pepper and kosher salt, ensuring it’s evenly coated.
3. In a large roasting pan, heat over medium flame on the stovetop. Drizzle in a few tablespoons of olive oil, and once hot, add the brisket. Brown it on both sides, which should take about 4 minutes per side. This step creates a lovely crust and enhances flavor.
4. Once browned, carefully remove the brisket from the pan. Drizzle a little more olive oil in the pan, then add the diced onions, carrots, and celery chunks. Sauté them for a few minutes until the onions are translucent and carrots are slightly caramelized, scraping up the brown bits from the bottom of the pan.
5. After the vegetables are sautéed, scoop them out into a bowl. Next, pour enough beef broth into the pan to cover the bottom, scraping up any remaining brown bits as the broth heats.
6. Once the broth is hot, add half of your sautéed vegetables back into the pan, spreading them out evenly. Carefully place the brisket back into the pan, ensuring the fatty side is facing up. Top with garlic cloves and the remaining sautéed vegetables. Then, scatter the thyme, rosemary, and bay leaves on top.
7. Pour additional broth into the pan until it reaches halfway up the sides of your brisket. Cover the roasting pan tightly with parchment paper and foil, or use a lid if your pan has one.
8. Let the brisket roast undisturbed for 5 to 7 hours. The cooking time may vary depending on the size and type of brisket. It’s ready when it’s fork-tender and easy to slice.
9. Once cooked, carefully remove the brisket from the pan and allow it to rest on a cutting board for 20 to 30 minutes before slicing. This resting period makes slicing easier and helps retain moisture.
10. While the brisket is resting, strain the pan drippings into a saucepan and let it cool slightly. Skim off the fat from the surface with a spoon. Reheat the drippings, then mix potato starch with cold water and stir into the liquid, bringing it to a simmer until it thickens into a gravy. You can also blend the softened vegetables into the gravy for added texture.
11. After resting, slice the brisket thinly against the grain. Serve it topped with the gravy and any reserved vegetables, garnishing with fresh parsley if desired.
12. For make-ahead options, let the brisket return to room temperature, transfer it to a ceramic dish, cover it, and refrigerate. When ready to serve, reheat in a preheated oven until warmed through.

Recipe Variations about Braised Beef Brisket

Experimenting with variations can take your Braised Beef Brisket to new heights. Here are some exciting options to consider:

• Spice it Up: Add a kick of flavor by incorporating spices like paprika or cayenne pepper to the rub.
• Fresh Herbs: Try adding different herbs such as oregano or basil to change the flavor profile.
• Vegetable Variations: Feel free to add other vegetables like parsnips or potatoes for added texture and flavor.
• Different Broths: Switch up the broth by using vegetable broth for a lighter taste or a homemade broth for a richer flavor.
• Make it Ahead: Prepare the brisket a day in advance; the flavors meld beautifully overnight.

Pairing Suggestions for Braised Beef Brisket

When serving Braised Beef Brisket, consider these delightful pairing options:

• Mashed Potatoes: Creamy mashed potatoes serve as a perfect base for soaking up the flavorful gravy.
• Roasted Vegetables: Seasonal roasted veggies complement the dish beautifully, adding color and nutrition.
• Crusty Bread: Freshly baked bread is great for sopping up the rich sauce.
• Green Salad: A light green salad balances the richness of the brisket and adds freshness to the meal.
• Occasion: This dish is perfect for family gatherings, holidays, or comforting weeknight dinners.
• Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQ

Conclusion

The Braised Beef Brisket is not just a meal; it’s a cherished tradition that brings loved ones together around the table. With its rich flavors and tender texture, this dish will surely become a favorite in your home. I encourage you to try this recipe and experience the joy it brings to every occasion. Cook it with love and share it with those who matter most to you.

Braised Beef Brisket

The ultimate comfort food, Braised Beef Brisket is rich, tender, and perfect for gatherings. Slow-cooked to perfection, it's the ideal dish for family dinners or special occasions. Create lasting memories with this easy, flavorful recipe tonight!

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 6 lbs first cut brisket untrimmed
• 3 tablespoons Extra virgin olive oil
• 4 onions diced
• 5 carrots peeled & sliced into 1-inch pieces
• 5 celery stalks peeled and sliced into 1-inch pieces
• 10 sprigs thyme
• 2 sprigs rosemary
• 2 bay leaves
• 8 cloves garlic
• 1 quart low sodium beef or chicken broth
• 2 teaspoons kosher salt (you may need to use less salt if using a kosher salted brisket)
• 2 teaspoons black pepper
• 1 tablespoon potato starch (optional- you may substitute corn starch if not for Passover)
• Fresh chopped parsley (optional, for garnish)

Equipment

• Cutting Board
• Blender
• Skillet
• Saucepan
• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Mixing Bowl
• Peeler
• Baking Sheet

Method

 

1. Preheat your oven to 300 degrees F. This low and slow method will ensure that the meat becomes tender and flavorful.
2. Rinse the brisket and pat it dry. This helps season the meat more effectively. Rub both sides of the brisket with black pepper and kosher salt, ensuring it's evenly coated.
3. In a large roasting pan, heat over medium flame on the stovetop. Drizzle in a few tablespoons of olive oil, and once hot, add the brisket. Brown it on both sides, which should take about 4 minutes per side. This step creates a lovely crust and enhances flavor.
4. Once browned, carefully remove the brisket from the pan. Drizzle a little more olive oil in the pan, then add the diced onions, carrots, and celery chunks. Sauté them for a few minutes until the onions are translucent and carrots are slightly caramelized, scraping up the brown bits from the bottom of the pan.
5. After the vegetables are sautéed, scoop them out into a bowl. Next, pour enough beef broth into the pan to cover the bottom, scraping up any remaining brown bits as the broth heats.
6. Once the broth is hot, add half of your sautéed vegetables back into the pan, spreading them out evenly. Carefully place the brisket back into the pan, ensuring the fatty side is facing up. Top with garlic cloves and the remaining sautéed vegetables. Then, scatter the thyme, rosemary, and bay leaves on top.
7. Pour additional broth into the pan until it reaches halfway up the sides of your brisket. Cover the roasting pan tightly with parchment paper and foil, or use a lid if your pan has one.
8. Let the brisket roast undisturbed for 5 to 7 hours. The cooking time may vary depending on the size and type of brisket. It's ready when it's fork-tender and easy to slice.
9. Once cooked, carefully remove the brisket from the pan and allow it to rest on a cutting board for 20 to 30 minutes before slicing. This resting period makes slicing easier and helps retain moisture.
10. While the brisket is resting, strain the pan drippings into a saucepan and let it cool slightly. Skim off the fat from the surface with a spoon. Reheat the drippings, then mix potato starch with cold water and stir into the liquid, bringing it to a simmer until it thickens into a gravy. You can also blend the softened vegetables into the gravy for added texture.
11. After resting, slice the brisket thinly against the grain. Serve it topped with the gravy and any reserved vegetables, garnishing with fresh parsley if desired.
12. For make-ahead options, let the brisket return to room temperature, transfer it to a ceramic dish, cover it, and refrigerate. When ready to serve, reheat in a preheated oven until warmed through.

Notes

• Serving Size: I calculate 1/2 pound of brisket per person (uncooked weight) plus an additional 2 pounds for larger portions. A 6-pound brisket will feed roughly 8 people.
• Gluten Free Note: Ensure that your beef broth and potato starch are certified gluten free.

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