Shelly's Recipe

BRAISED BRISKET

Category: Brisket/Cornbeef

Butchers often separate a whole brisket into two parts, the flat cut and the point cut. The point cut is thicker and a bit fattier than the flat cut. The flat cut, however, is more widely available. We prefer to use the flat cut in this recipe.

1 beef brisket (4- to 5-lb), trimmed (see note above)
2 tbsp vegetable oil
6 onions, halved and sliced thin
2 tbsp brown sugar
6 cloves garlic, minced
1 tsp tomato paste
1/4 cup flour
1 cup low-sodium beef broth
1 cup low-sodium chicken broth
1/2 cup dry red wine
4 bay leaves
4 sprigs fresh thyme or 1/2 tsp dried
1 tbsp cider vinegar

Adjust an oven rack to the lower-middle position and heat oven to 300 degrees. Pat the brisket dry with paper towels, then season with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until simmering. Brown the beef on both sides, about 10 minutes, then transfer to a plate.

Add the onions, brown sugar, and 1/4 tsp salt to the fat left in the pot and return to medium heat. Cook until the onions are well browned, about 10 minutes.

Stir in the garlic and tomato paste and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute. Stir in the broths, wine, bay leaves, and thyme, scraping up any browned bits. Add the brisket. Bring to a simmer, cover, and cook in the oven until a fork slides easily in and out of the center of the brisket, 2 1/2 to 3 hours.

Transfer the brisket to a cutting board, tent with foil, and let rest for 15 minutes. Let the liquid in the pot settle for 5 minutes, and then skim any fat from the surface using a spoon. Discard the bay leaves and thyme sprigs, stir in the vinegar, and season with salt and pepper to taste.

Slice the brisket thin across the grain and arrange the slices on a platter. Spoon the sauce over the meat and pass the remaining sauce separately. Serves 6 to 8