Brisket

Yield: 8-10 servings Prep Time: 30 min Cook Time: 5 hr

Ingredients

  • 7 lb brisket
  • 3 large white onion, julien cut in half
  • 2 small/medium carrots, dices
  • 2 ribs celery, diced
  • 6 cloves garlic, pressed
  • 1 tbsp tomato paste
  • 2 cups low sodium chicken broth
  • 1 cup Cabernet Sauvignon
  • 3 large bay leaves
  • 3 sprigs thyme
  • 1 can 14.5 oz can petite dices tomatoes
  • 1 tbsp smoked paprika
  • 1 can butter beans

Procedure

  1. Preheat oven to 350 F
  2. Salt and pepper brisket (no need to trim fat)
  3. Sear brisket in roasting pan fat side down till brown (high heat on grill, 15 min)
  4. Flip and brown other side (15 min)
  5. Remove brisket from pan
  6. Using fat in pan salt and saute onions, carrots, celery until onion are translucent and start to brown (add additional neutral oil if needed).
  7. Add garlic and tomato paste for a few minutes until it darkens.
  8. Add paprika. Cook for a minute.
  9. Add chicken broth, wine, tomatoes, herbs and bring to a simmer. Scrape brown bits from pan.
  10. Add brisket back to pan, cover tightly with aluminum foil, transfer to oven
  11. Check on brisket every 30-60 min to make sure there is enough liquid.
  12. Remove from oven when tender (4-4.5 hr)
  13. Refrigerate overnight

Reheating

  1. Remove brisket from pan. Slice and return to pan.
  2. Add butter beans.
  3. Reheat on 350 F for about an hour

Notes

Source: Grandma (Hazel’s Pot Roast/Brisket) and Cook’s Illustrated