My Favorite Beef Brisket
Cut: Brisket
Preparation Time: 30 Minutes
Cook Time: 3 hours 30 minutes |
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Main Ingredients:
4-1/4 to 5 pound boneless beef brisket, flat cut or boneless beef chuck shoulder pot roast
1 clove garlic, peeled, cut lengthwise in half
2 tablespoons vegetable oil
2 teaspoons salt
1/2 teaspoon pepper
3 medium onions, diced
2 cups dry red wine
1 can (14-1/2 ounces) diced tomatoes, undrained
2 ribs celery with leaves, chopped
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 bay leaf
6 to 8 medium carrots, diagonally sliced
1/4 cup chopped fresh parsley
Directions:
- Heat oven to 325F. Rub garlic halves, cut sides down, over surface of beef brisket; reserve garlic. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper. Pour off drippings.
- Add reserved garlic and onions to large, deep baking pan. Place brisket over onions. Stir in wine, tomatoes, celery, rosemary, thyme and bay leaf. Cover and cook in 325F oven 3 hours, basting frequently with cooking liquid.
- Add carrots and parsley to cooking liquid; continue cooking, uncovered, for 30 minutes or until brisket and carrots are tender.
- Remove brisket; keep warm. Skim fat from cooking liquid; discard garlic and bay leaf. Carve brisket diagonally across the grain into thin slices; serve with some of the cooking liquid. Makes 6 to 8 servings.
Recipe Tips:
- Cook's Tip: Brisket can be made ahead and refrigerated. When ready to serve, skim fat from cooking liquid and reheat until hot. Place sliced brisket in large roasting pan and pour warm liquid over beef, cover and reheat in preheated 350F oven for 30 to 45 minutes, or until heated through.
Recipe Notes:
Nutrition information per serving of brisket (1/6 of recipe): 460 calories; 49 g protein; 14 g carbohydrate; 19 g fat; 955 mg sodium; 144 mg cholesterol; 6.5 mg niacin; 0.7 mg vitamin B6; 4.0 mcg vitamin B12; 5.3 mg iron; 9.9 mg zinc.
Recipe adapted from Jewish Cooking In America by Joan Nathan (Alfred A. Knopf, Inc., 1998).
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