Braised Brisket Of Beef
Brisket is EVERYWHERE now-a-days but mostly it's smoked brisket. Not this recipe! This recipe uses another once far more popular method of cooking brisket. It's braising!
Ingredients
- 2 Lbs Beef Brisket (Trimmed)
- 1 Cup Sliced Sweet Onion
- 1 Cup Carrots – Large Baton Cut (1” X 1” X 2”)
- 1 Cup Celery – Large Baton Cut
- 2 Tbsp Coarsely Chopped Garlic
- 2 Cup Beef Stock
- 2 Tbsp Soy Sauce
- 1 Tbsp Tomato Ketchup
- 1½ Oz Cooking oil
- 1 Ea Bay Leaf
- Salt and Pepper
- Enough flour to dredge the brisket
Instructions
- Preheat oven to 375 degrees and preheat an oven-safe deep, covered skillet over medium heat.
- Using paper towel dry off the brisket then coat it with a generous amount of salt and pepper and dredge in the flour.
- Add oil to skillet then brown the brisket on all sides. Remove the browned brisket and set it aside.
- Saute the onion and garlic in the skillet until lightly browned then return the brisket to the skillet.
- Add the bay leaf, beef stock, soy sauce and ketchup to the skillet. Mix well and return to boil.
- Cover the skillet and place in the 375 degree oven for about 2½ hours or until slightly tender.
- Remove the skillet from the oven and add in celery and carrots and return to the oven uncovered for 20-30 minutes or until the vegetables are cooked al dente and the brisket is tender. If the broth is thinner than you wish you can transfer it to a sauce pan and simmer or add a cornstarch slurry to thicken it.
- Slice and serve with the vegetables and a starch such as noodles or mashed potatoes.
Notes
This dish pairs perfectly with horseradish sauce made either creamy with dairy or in a more Kosher-friendly way by replacing the dairy with brisket broth or beef stock.