Brisket of Beef
Brisket of Beef
Dress Up the Ordinary
Nothing says comfort like beef brisket, cooked slowly for hours until it's tender and juicy. The tempting aroma will fill your home and bring the family to the table ready for dinner.
1 beef brisket (4 to 5 pounds)
Salt and ground black pepper
Flour for coating
3 tablespoons vegetable oil
3/4 pound small onions, trimmed, peeled, and quartered
3/4 pound carrots, peeled and cut in 1-inch chunks
4 ribs celery, cut in 1-inch slices
3 cloves garlic, roughly chopped
4 tablespoons tomato paste
1 teaspoon dried thyme
1 cup dry red wine (preferably one with soft tannins like a Merlot or Pinot Noir)
3/4 pound red potatoes, quartered (or halved if they are small)
2 1/4 ounces Glace de Viande Gold® dissolved in 5 cups hot water
Preheat the oven to 350 degrees.
Season the beef brisket with salt and pepper and coat it with flour, shaking off the excess. Heat the oil in a large, deep pan over medium heat. Brown the brisket lightly on all sides, for 5-8 minutes total time. Remove the meat and set it aside.
Discard all but 1 tablespoon of fat from the pan. Add the onions, carrots, and celery to the pan and cook 4-5 minutes. Add the garlic and cook 4-5 minutes more, stirring occasionally. Stir in the tomato paste and thyme and cook 3 minutes. Add the wine and simmer until it is reduced to a syrupy consistency, 3-5 minutes.
Add the diluted Glace de Viande Gold® and the potatoes, and return the meat to the pan. Bring the liquid to a simmer, cover the pan, and place it on the center rack of the oven. Braise the brisket and vegetables for 2 hours.
Uncover the pan and cook 30 minutes longer, or until the brisket is fork tender. Remove the pan from the oven and let the brisket rest in the pan juices for 15 minutes.
Transfer the brisket to a cutting board and slice it diagonally across the grain for optimal tenderness. Season the pan juices with salt and pepper as needed, and serve the brisket with some of the juices poured over the top and the rest passed at the table.
You can also make this dish in your slow-cooker. Here's how:
- After step 2, transfer the meat to a large slow cooker.
- In step 4, instead of returning the meat to the pan, just add the stock and potatoes to the pan and bring the mixture to a simmer, then pour it all over the meat in the slow cooker.
- Cover the slow cooker and cook on low for 8 hours or on high for 5-6 hours. At the end of cooking time, transfer the brisket to a cutting board and cover with foil to rest before slicing and serving with the pan juices.