Stupid-Easy Recipe for Oven-Braised Beef Brisket (#1 Top-Rated)

  

Simply prepared beef brisket cooks low and slow in the oven with flavorful vegetables and herbs. Add a homemade pan gravy, and this tender beef is worthy of any holiday meal. The recipe is a Yummly original created by Sara Mellas.

Satisfy your sweet tooth with this easy-to-make recipe for Oven-Braised Beef Brisket.

1. Info for Oven-Braised Beef Brisket

  • Cook Time: 5 hr
  • Total Time: 5 hr
  • Servings: 8
  • Calories: 372.78 kcal

2. Ingredients for Oven-Braised Beef Brisket

  • 3 1/2 lb. beef brisket (trimmed of excess fat; leave a thin layer)
  • 4 tsp. salt
  • 1 1/2 tsp. black pepper
  • 1 medium onion
  • 8 medium carrots
  • 3 cloves garlic
  • 1 Tbsp. extra-virgin olive oil
  • 2 sprigs fresh rosemary (1 sprig is 6 inches)
  • 6 sprigs fresh thyme (1 sprig is 5 inches)
  • 1 bay leaf
  • 2 cup beef broth
  • 1 Tbs. red wine vinegar
  • 1 Tbsp. ketchup
  • Canned beef broth (optional)
  • 2 Tbsp. cornstarch
  • Fresh thyme leaves
  • Small fresh thyme sprigs

3. Directions:

  1. Lay the brisket on a large serving platter. Using the tip of a knife, cut small slits over the surface of the fatty side. Season the brisket liberally with salt and pepper. Let meat stand for 30 minutes at room temperature.
  2. Meanwhile, peel the onion and carrots. Slice onion into 3/4-inch-thick half-moons, and slice carrots on a diagonal into 1 inch pieces. Peel and smash the garlic cloves.
  3. Preheat the oven to 300°F.
  4. Set a large Dutch oven over medium-high heat and add the oil. When oil is shimmering, carefully place the brisket, fat side down, into pot. Sear brisket without moving, until deeply browned on the bottom, 3-4 minutes. Flip brisket and sear on the opposite side, 3-4 minutes.
  5. Transfer brisket from the pot to the platter.
  6. Reduce heat under Dutch oven to medium. Add the onion, carrots, garlic, and herbs. Cook, stirring occasionally, until onion is slightly softened, 4-5 minutes. Pour the beef broth into pot, scraping up any browned bits from the bottom. Stir in the vinegar and ketchup.
  7. Set brisket, fat side up, on top of vegetables. Pour any drippings from the platter into pot. Bring liquid to a simmer, then remove pot from heat. Cover the Dutch oven with a lid (the lid needs to fit very snugly; if it doesn’t, first tightly cover pot with a piece of foil).
  8. Bake the brisket on middle rack of oven until tender when pierced with a fork, about 4 hours.
  9. Check to see that brisket is done. Remove from oven or add time as needed.
  10. Transfer the meat to a carving board and tent loosely with foil.
  11. Strain the liquid from the Dutch oven through a colander into a large bowl. Set the vegetables aside. Measure the liquid; you should have 1 1/2 to 2 cups. Add canned beef broth if needed (or if you have too much liquid, save it for another use).
  12. Pour 1/4 cup of the strained liquid into a medium saucepan. Add the cornstarch and whisk until mixture is completely smooth. Stream the remaining liquid into saucepan and whisk to combine. Set over medium heat and cook, whisking steadily, until sauce bubbles and thickens, 2-4 minutes. Transfer to a gravy boat.
  13. Cut the brisket into wide slices and transfer to a large platter. Discard the herb stems and bay leaf from the carrots and onions, then spoon vegetables around the meat. Scatter the fresh thyme leaves over the meat and carrots and tuck in thyme sprigs. Serve with gravy.

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