Oven Braised Brisket

I grew up with pot roast, but have only ever made corned beef brisket.

Giving a try to a more traditional Beef Brisket Recipe.

This was based on a recipe from Chef Suzanne Goin.

Oven Braised Brisket

3-4 Pound Beef Brisket
Curing Mix (2 Parts Sugar, 1 Part Salt)
Fresh Thyme
Black Pepper

Rub beef with curing mix and spices, rest overnight in the refrigerator.

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1 Large Onion
2 Small Carrots
2 Sticks Celery
Bay Leaf
Dry Thyme
Dry Oregano Leaf
1 bottle dark beer (stout)
1/2 Bottle Dry White Wine
Stock

Dry brisket with paper towels or cloth. Heat a heavy roasting pan over a burner. Brown Brisket on both sides. Remove to a plate. Add veggies and saute until tender. Add Beer and White wine and reduce slightly. Add Brisket to pan, fat side up, baste with veggies and liquid. Add stock to bring liquid half way up the brisket. Cover tightly and cook in 325 oven until a fork goes into the thickest portion of the meat easily (probably 3-4 hours).

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Cool and strain veggies out of cooking liquid. Return veggies and brisket to pan and refrigerate overnight.

3 Onions, sliced.

Saute onions until tender.

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Defat cooking liquid. Slice brisket and add to oven proof pan. Cover with onions and some cooking liquid. Heat through in warm oven.

Thicken remaining cooking liquid with cornstarch or roux to make a gravy.

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Serve with Horseradish Mashed potatoes and a vegetable.

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