Description
Adapted from Jewish-Style Braised Brisket With Onions and Carrots Recipe by Daniel Gritzer at SeriousEats.com
Ingredients
Scale
- 1 whole brisket, 5–7 lb
- Kosher salt and freshly ground black pepper
- 2 Tbsp vegetable oil
- 2 lb yellow onions, sliced thin
- 1 leek, light parts only, sliced and cleaned (optional)
- 1 lb carrots cut into coins
- 1/2 lb celery, roughly chopped
- 8 oz mushrooms, cleaned and sliced
- 6 medium cloves garlic
- 1 cup (240ml) dry red wine
- 4 sprigs thyme
- 1 small bunch of parsley
- 2 Tbsp tomato paste
- 2 bay leaves
Instructions
- Preheat the oven to 300°F (148°C).
- Coat the brisket liberally with salt and pepper.
- Heat the roasting pan with a little oil in it over medium-high heat. Cook the brisket on both sides until nicely browned.
- Remove the brisket from the pan and set aside.
- With the pan still over the heat, add the vegetables and herbs and cook until they become translucent, scraping up the beefy bits form the bottom of the pan.
- Add the tomato paste and continue to cook for another 2–3 minutes.
- Pour in the wine to deglaze the pan.
- Nestle the brisket into the sauteed veggies, insert a Pro-Series needle probe into the brisket. Cover the pan tightly with foil.
- Set the high-temp alarm on your ChefAlarm for 203°F (95°C) and cook the brisket in the oven.
- When the temperature alarm sounds, verify the temp with a Thermapen® by pulling the foil back and probing it.
- Re-cover the brisket pan and set the timer on the ChefAlarm for 30 minutes. Continue to cook the brisket.
- When the timer sounds, remove the pan from the oven and the brisket from the pan.
- Allow the brisket to cool slightly, then slice it and submerge the slices into the now-plentiful pan sauce.
- Allow the slices to soak for a half-hour (or up to four days in the refrigerator) and serve with accompaniments, spooning the sauce over the brisket.