Oven-Braised Beef Brisket

 

 

Hanukkah dinner

 

INGREDIENTS

3 1/2 pounds Beef Brisket (trimmed of excess fat, leave a thin layer)

4 teaspoons Salt

1 1/2 teaspoons Black Pepper

 

Place the brisket on a clean work surface or cutting board. Make tiny slices over the surface of the fatty side with the point of a knife. Cover the brisket generously with salt and pepper. Allow the meat to remain at room temperature for 30 minutes.

 

 

In the meanwhile, peel the onion and carrots. Cut the onion into 3/4-inch half-moons and the carrots into 1-inch chunks on a diagonal. The garlic cloves should be peeled and mashed.

 

INGREDIENTS

1 Onions (medium)

8 Medium Carrot

3 Garlic Clove

 

Preheat the oven to 300°F.

 

Heat the oil in a large Dutch oven over medium-high heat. Whenever the oil is shimmering, carefully drop the brisket in the saucepan, fat side down. Sear without moving for 3-4 minutes, or until the bottom is thoroughly browned. 3-4 minutes later, flip the brisket and sear on the other side.

 

 

INGREDIENTS

1 tbsp Extra-Virgin Olive Oil

 

Transfer the brisket to a large platter.

 

Turn down the heat in the Dutch oven to medium. Combine the onion, carrots, garlic, and herbs in a mixing bowl. Sauté, stirring occasionally, until the onion is softened, about 4-5 minutes. Ladle in the beef broth, scraping away any browned pieces from the bottom. Combine the vinegar and ketchup in a mixing bowl.

 

INGREDIENTS

2 fresh rosemary sprigs

6 fresh thyme sprigs

ONE BAY LEAF

2 quarts Beef Broth (for vegetables)

1 tbsp. Red Wine Vinegar

 

Place the brisket on top of the veggies, fat side up. Any drippings from the plate should be poured into the saucepan. Reduce the liquid to a simmer, then turn off the heat. Seal the Dutch oven with a lid (the lid should fit extremely snugly; if it doesn't, securely cover the pot with foil first).

 

Roast the brisket on the center rack of the oven for 4 hours, or till tender when pricked with a fork.

 

Check to see that brisket is done. Remove from oven or add time as needed.

 

 

Place the meat on a chopping board and cover loosely with foil.

 

 

Pour the liquid from the Dutch oven into a large mixing basin using a colander. Set aside the veggies. Take a measuring cup and fill it with the liquid; you should have around 2 cups. If necessary, add beef broth (or if you have too much liquid, save it for another use).

 

1/4 cup of the filtered liquid should be placed in a medium pot. Whisk in the cornstarch until the mixture is entirely smooth. Pour the rest of the liquid into the pot and stir to mix. Cook, whisking constantly, over medium heat until the sauce bubbles and thickens, 2-4 minutes. Pour into a gravy boat or serving basin.

 

Transfer the brisket to a serving plate and cut it into broad pieces. Remove the bay leaf and herb stalks from the carrots and onions, then pour the veggies over the pork. Tuck in thyme sprigs and scatter fresh thyme leaves over the meat and carrots. With the gravy, end up serving.