Braised Jewish Brisket edit
Ingredients
- 1.4 kg beef brisket
- ~1 L of beef stock
- ~0.25 L of red or white wine
- ~0.175 L of tomato paste
- 4 medium sized carrots, chopped into ~ 6cm pieces
- 3 celery stalks - chopped into ~3 cm pices
- 1 whole white or spanish onion, roughly diced
- 3 to 4 bay leaves
- high smoke point oil (e.g. vegetable or avocado oil)
- salt and black pepper to taste
- chopped parsley (optional)
Instructions
Preheat the oven
- Preheat the oven to 325 F
Preparing the Brisket
- If brisket was in the frige, remove 0.5 - 1 hour before you plan on starting to cook
- Once removed from the fridge, dry the brisket with paper towel and generously salt all sides
- Heat an oven-safe, large high-walled pan or pot to medium high heat (use a pan/pot with an oven-safe lid)
- Add enough oil to the pan or pot to lightly coat the bottom
- When oil is nearly smoking hot place the brisket into the pan slowly, fat side down
- Sear the brisket on all sides, flipping when the side that was being seared turns golden-dark brown
- Once all sides are seared, take brisket out of the pan or pot and set aside
Braising
- Place in carrots, onions and celery into the brisket pan
- Stir vigorously and turn down heat to medium
- Once the vegetables begin to fry (i.e. when most of the water has been boiled off), add in the tomato paste
- Once the tomaoto paste is toasted (not burned!) stir in the red wine slowly to deglaze the pan
- Place the brisket back into the middle of the pan fat side up
- Add the beef stock, leave the fat side unsubmerged
- Bring liquid to a boil
- Add bay leaves to the braising liquid
- Cover 3/4 - 2/3 of the pot/pan with a lid or tinfoil
- Place partially covered pot/pan into preheated oven
- Braise in the oven for at least 4 hours. Monitor state of braising liquid. If it is evaporating too quicly add in more stock.
- Remove pot from the oven.
- Remove the bay leaves
- Remove and seperate the braising liquid, brisket and veggies
- Pepper the brisket, cover in tin foil. Let rest for 5 minutes.
Making the Brisket Sauce (Optional)
- Place braising liquid in small pot
- Bring liquid to boil
- Stir frequently until liquid becomes condensed (use the “back of spoon” test)
- Add pepper to taste
Serving
- Slice brisket thinly
- Plate veggies and sliced brisket
- Add sauce on top of brisket and/or veggies
Notes
This involves a lot of condensing of flavours. Adding salt early to the braising liquid is risky. Add salt at the end.