Oven-Braised Beef Brisket

Posted On March 24th, 2013 Author Lia Rinaldo

Oven-Braised Beef Brisket
Mildly adapted from Deep South Dish

4 large garlic cloves, peeled and smashed
2 pinches of kosher salt
1 teaspoon of dried rosemary
2 tablespoons of extra-virgin olive oil
1 10lb beef brisket
Additional kosher salt & freshly ground black pepper
Handful of baby carrots
2 ribs celery, cut into 3-inch chunks
1 large onion, quartered
2 cups of beef stock or broth
1 28 oz diced whole tomatoes
Couple sprinkles of dried parsley
3 bay leaves

1. Using a mortar and pestle, pulverize the garlic, salt, and rosemary together until pasty. Add the oil and mix well; set aside. Season both sides of the brisket with plenty of salt and pepper. Rub the rosemary-garlic paste over the brisket. Drizzle with additional olive oil, if needed. Place brisket in a large air-tight bag and let marinate for 24 hours or overnight in the fridge.

2. Preheat oven to 325 degrees. Place a large roasting pan or Dutch oven over medium-high heat on the stove. When the pan is hot, carefully place the brisket in the roasting pan and sear to form a nice brown crust on all sides, adding additional oil as necessary to prevent sticking. Remove from the burner, scatter the vegetables all around the brisket, add the beef stock, and diced tomatoes. Sprinkle with parsley, and scatter the bay leaves around the brisket.

3. Cover the pan tightly with aluminum foil, then add the lid and bake in the preheated 325 degree oven for roughly 1 hour per pound (maybe even less as it gets so moist), or until fork tender, basting with the pan juices occasionally. Remove the brisket from pan and let it rest on a cutting board for 15 minutes.

4. Scoop out all of the vegetables from the pan with a slotted spoon and discard or use for soup stock. Pour off the pan juices to separate all of the fat. Return stock to the roasting pan, set it over medium high heat and let cook until reduced to about one half. Pour over the brisket to serve. If you would like to thicken, mix 1 tablespoon flour with 2 tablespoons water (keep doubling if you need more) and quickly whisk that into the hot pan juices.
Last time around, we served ours with a Montréal steak spice mashed potatoes and a hot chipotle, corn, sweet pepper & carmalized onion stir fry. Damn fine.

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