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Recipe for Classic Beef Brisket | Almanac.com

Classic Beef Brisket

Photo Credit
Elena Veselova/shutterstock
Yield
8 servings
Category
Meat
Course
Main Dish
Preparation Method
Cook
Sources
Yankee Magazine

Classic Beef Brisket
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In a Jewish family, a brisket is the center of the holiday table. In Texas, a brisket would go on the grill. In an Irish American neighborhood, it would get corned, then boiled. Be sure to order a “point” cut or “deckel”; it will contain more fat, which makes the meat moister and more delicious. Note that you may make this recipe a day ahead if you prefer; just cover meat and sauce separately, and chill. Before serving, arrange meat in a baking dish; cover with foil; rewarm in a 350 degree oven about 40 minutes. It’s also terrific as a hot or cold sandwich with mustard and pickles.

If you’re cooking for Passover, consult the folks at Chabad before cooking. You need to be totally chametz-free.

 

Ingredients
1 5-6-pound point-cut beef brisket
Kosher or sea salt
Freshly ground black pepper
3 tablespoons olive oil
1 cup chopped onion
2 cups roughly chopped carrot
1 cup roughly chopped celery
2 tablespoons chopped garlic
1 bottle dry red wine
8 large fresh thyme sprigs
2 bay leaves
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
4 cups chicken stock
4 cups pearl onions (frozen are fine)
Instructions

Heat oven to 350º. Season brisket with salt and pepper. In a Dutch oven, or in a deep, heavy-bottomed, ovenproof pan with lid, heat olive oil over medium-high setting and brown brisket on both sides, about 5 minutes per side. Remove brisket to a plate.

Add onion, carrot, and celery to the pot and saute about 5 minutes. Add garlic and sauté about 5 minutes more. Add wine, thyme, and bay leaves. Bring to a boil and cook until liquid is reduced by half, about 10 minutes.

Stir in tomato paste, Worcestershire sauce, and stock, and bring to a boil. Add brisket and any juices that have accumulated back to the pot. Nestle the meat into the vegetables and liquid. Cover, and cook in oven about 3 hours or until very tender, turning meat over every 45 minutes or so.

Transfer meat to platter and let rest 20 minutes. Strain pot juices and discard solids. Let pot juices sit until the fat separates. Skim off and discard the fat. Add pearl onions; then bring the sauce to a boil and reduce by half. Slice meat thinly across the grain and place on a serving platter. Spoon sauce over the top, and serve remaining sauce in a gravy boat.

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Comments

Linda (not verified)

3 years 1 month ago

In my family the recipe is very simple: Place the brisket fat-side up in a large baking or roasting pan and add 3 cups of beef broth, 1/4 cup of Worcestershire, 6-8 whole peeled garlic cloves, 1/2 teaspoon of black pepper, and 2-3 bay leaves. Slice a large onion and saute in a tablespoon of olive oil. The more you caramelize them, the better the flavor. Scoop the onions around the brisket, then use a piece of heavy foil to cover and seal the pan. This is important to keep it from drying out. Bake at 350 for 3.5 hours without opening. It will be tender, but not falling apart. If you have a brisket that is 8-10 pounds, cook it for 4 hours. Remove the brisket to a cutting board and cover with foil to keep warm. Carefully pour the cooking liquid into a large saucepan, scraping in the onions and garlic. Remove the bay leaves and let the liquid sit until the fat rises. Spoon off as much fat as you can, then use a stick blender to puree the liquid. Bring to a boil and reduce until it is the thickness you like. Slice the brisket and serve with the gravy. Enjoy!

Eric (not verified)

3 years 8 months ago

In Texas, a whole brisket (point and flat) goes on a SMOKER at about 225° F for anywhere from10 to 16 hours depending on weight. Dry rub of salt, pepper, and I add garlic and cumin. Woods of either oak, pecan, or hickory or a mix of all three. Feel free to add apple or cherry woods also. They actually give a sweet hint to the smoke. I wrap mine in butcher paper after reaching a certain color usually after about 5-6 hours of smoking. Back on the smoker and then reaching an internal temp of 195 to 200° F it's done. Let the meat rest for at least 2-3 hours before slicing, if not, you WILL LOSE all your juices. Low and slow boys, low and slow.

Terry (not verified)

2 years 7 months ago

The only way to go Eric. I inject my brisket with beef consume but otherwise - right on!