Braised Brisket

It’s finally starting to cool off around here!  I’m pretty sure yesterday was the first time I didn’t have to use my air conditioning since last May, and keep in mind, I set the thermostat to 80 degrees F (meanwhile my brother is texting me from Manhattan telling me that it’s snowing).  I celebrated the milder 70 degree weather by making something that required the oven to stay on for two hours!  Braised brisket is one of my favorite fall/winter dishes, it’s just so tender and flavorful.  Tough pieces of meat like brisket may take a lot of time and care, but they also reward you with some of the best flavor out there.  You will notice this recipe is very simple, but don’t underestimate the deliciousness.  You’ll eat this right up.  Here’s how to make it:

2 lb first cut brisket
2 tbsp olive oil
2 cups yellow onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
5 oz package radishes, chopped
2 cups beef stock
1 cup red wine
1 bay leaf
5 sprigs fresh thyme
salt and pepper

Preheat the oven to 300 degrees F.

Heat up an ovenproof skillet over medium high heat, and add the olive oil.  Season the brisket all over with salt and pepper, then sear the meat in the pan, until brown on all sides.

Take the brisket out, and add the onion, carrots, celery, and radishes to the pan.  Turn the heat down to medium and saute for 5 minutes to brown slightly.

Deglaze the pan by adding the beef stock and red wine, and scrape up all the brown bits from the bottom of the pan.  Add the bay leaf and thyme, and add the brisket back to the pot.  Bring the liquid to a boil, cover with a lid, then pop it into the oven for an hour.

After an hour, check on the tenderness of the brisket.  It will likely need another hour.  Flip it over and let it continue to cook.

To serve, remove the brisket from the pot and let rest for 10 minutes before slicing.  If you wish to turn your braising liquid into a sauce, put the pot back onto the stove and reduce it down to the desired consistency over high heat.  Use a fine strainer to strain out all the vegetable chunks, and serve with the brisket.  Enjoy!

Click here for the printable recipe.

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10 Responses to Braised Brisket

  1. I was going to do pulled pork yesterday, but had to do something in the afternoon that would’ve taken me away from the smoker. This recipe is still perfect for our weather too. This meat looks fall off the bone too.

  2. What a fantastic comforting meal.
    Enjoy the cooler weather – wish ours would warm up though!
    Have a great day.
    🙂 Mandy

  3. I love brisket, when it is slow cooked and just falls apart. This looks amazing, super comforting and perfect for fall!

  4. Charlie says:

    Joanne, Joanne (sigh) LOL!
    You are so spoiled and so blessed!

    I’m in New Brunswick Canada and my weather is like your brothers.

    My furnace goes on when the temps hit the lower 40’s, and it sure doesn’t go on 80……about 72.

    I do envy you the heat!

  5. Ann says:

    The brisket looks amazing! We just turned our air conditioning over to heat, too!

  6. Anonymous says:

    What a stunning family dish….. The deglazing with vegetables soaking in all the lovely juices from the meat..very inviting meal for this cool weather:)

  7. Nothing quite like brisket done right and I do love this cut of meat so. I’m completely intrigued by the introduction of radishes in recipe. I’ll have to give this a try when the grill is covered in snow this winter. cheers!

  8. Jenn says:

    Stupid question, but what do you mean by first cut brisket? I always have trouble finding brisket that’s small like that. Where do you get yours?

    • Joanne says:

      Hey Jen, Not a stupid question at all! Sometimes places will sell first cut and second cut brisket, the first cut is leaner while the second cut is fattier. If there’s no distinction at the store, it’s fine. I found mine at Publix! You can go bigger, just have some extra beef stock on hand in case it needs more liquid.

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