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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
2 teaspoons kosher salt
Freshly ground black pepper
5-pound beef brisket
1 garlic clove, peeled
2 tablespoons vegetable oil
3 onions, peeled and diced
10-ounce can tomatoes (I couldn’t find this size can, so I used a 14 1/2-ounce can diced tomatoes, drained)
2 cups red wine
2 stalks celery with leaves, coarsely chopped
1 bay leaf
1 sprig thyme
1 sprig rosemary
6 to 8 carrots, peeled and sliced on the diagonal
1/4 cup chopped parsley
Preheat oven to 325 degrees. Sprinkle brisket with salt and season with pepper to taste; rub with garlic. Brown brisket in oil in large skillet.
Put onions in large casserole or large Dutch oven. Put brisket fat-side up on onions. Cover with tomatoes, wine, celery, bay leaf, thyme and rosemary. Cover (with foil or lid) and bake 3 hours, basting often with pan juices.
Add carrots and parsley. Bake, uncovered, 30 minutes more, until brisket is fork-tender (there is a light pull on the fork as it is removed from meat) and carrots are cooked.
This is best prepared in advance and refrigerated so fat can be easily skimmed from gravy.
To serve, preheat oven to 350 degrees. Reheat gravy and vegetables in saucepan on stove. Trim all visible fat from brisket. Place brisket on what was fat side down on cutting board. Look for the grain, the muscle lines of brisket. With sharp knife, cut across grain.
Put sliced brisket in roasting pan. Pour hot gravy over; cover and reheat in oven about 30 minutes. Makes about 10 servings.
MY FAVORITE BRISKET
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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
2 teaspoons kosher salt
Freshly ground black pepper
5-pound beef brisket
1 garlic clove, peeled
2 tablespoons vegetable oil
3 onions, peeled and diced
10-ounce can tomatoes (I couldn’t find this size can, so I used a 14 1/2-ounce can diced tomatoes, drained)
2 cups red wine
2 stalks celery with leaves, coarsely chopped
1 bay leaf
1 sprig thyme
1 sprig rosemary
6 to 8 carrots, peeled and sliced on the diagonal
1/4 cup chopped parsley
Preheat oven to 325 degrees. Sprinkle brisket with salt and season with pepper to taste; rub with garlic. Brown brisket in oil in large skillet.
Put onions in large casserole or large Dutch oven. Put brisket fat-side up on onions. Cover with tomatoes, wine, celery, bay leaf, thyme and rosemary. Cover (with foil or lid) and bake 3 hours, basting often with pan juices.
Add carrots and parsley. Bake, uncovered, 30 minutes more, until brisket is fork-tender (there is a light pull on the fork as it is removed from meat) and carrots are cooked.
This is best prepared in advance and refrigerated so fat can be easily skimmed from gravy.
To serve, preheat oven to 350 degrees. Reheat gravy and vegetables in saucepan on stove. Trim all visible fat from brisket. Place brisket on what was fat side down on cutting board. Look for the grain, the muscle lines of brisket. With sharp knife, cut across grain.
Put sliced brisket in roasting pan. Pour hot gravy over; cover and reheat in oven about 30 minutes. Makes about 10 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.