Classic Beef Brisket

Recipe for Classic Beef Brisket
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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.

Yield: 

8 servings

Category

Course

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Brisket

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.