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A plate of braised brisket with veggies

Braised Brisket in the Oven: Deeper, Homier Flavor

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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

Ingredients for braised brisket


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.