Braised Beef Brisket

Brisket is a classic and flavorful cut of beef that becomes incredibly tender and delicious when cooked low and slow. This recipe provides a basic approach to braising brisket, resulting in a moist and tender meat that can be served in various ways. Whether you prefer it with noodles, potatoes, or as a sandwich filling, this dish is sure to impress. The recipe also offers a range of variations, allowing you to experiment with different flavors and seasonings to suit your taste preferences.

MAKES: 10 or more servings

TIME: About 3 hours, largely unattended

INGREDIENTS:

• 1 tablespoon neutral oil, like grapeseed or corn, or extra virgin olive oil (optional)
• 1 whole beef brisket, about 5 pounds
• Salt and lots of freshly ground black pepper
• 3 tablespoons butter or more oil
• 2 cups chopped onion
• 3 tablespoons tomato paste or 1 large ripe tomato, cored and chopped (peeled and seeded if you have time)
• 1 teaspoon minced garlic
• 3 cups chicken, beef, or vegetable stock (or water)
• Chopped fresh parsley leaves for garnish

INSTRUCTIONS:

1. Heat the oven to 325°F. If desired, you can brown the brisket first. Heat a large pot with a lid or a Dutch oven over medium-high heat. Add the oil (optional), and when hot, sear the beef for about 5 minutes on each side, or until nicely browned. Sprinkle salt and pepper on both sides of the brisket. Transfer the meat to a platter.
2. Wipe out the pot with paper towels, return it to the stove, and turn the heat to medium. Add the butter (or more oil), and when it foams, add the chopped onions. Cook, stirring occasionally, until the onions turn golden and soft, which should take at least 10 minutes. Season with salt and pepper. Stir in the tomato paste (or chopped tomato) and minced garlic. Return the meat to the pot, pour in the stock, and cover.
3. Cook the brisket over low heat or in the oven, turning it every 30 minutes, until it becomes tender. This will take approximately 2.5 to 3 hours. If the sauce appears too thin, remove the meat from the pot and allow it to rest on a platter while you boil down the liquid over high heat. Scrape the bottom of the pan with a wooden spoon until the sauce thickens. Taste the sauce and adjust the seasoning if necessary. Slice the meat, return it to the sauce, and serve. Garnish with chopped fresh parsley.

VARIATIONS:

• Spicy Braised Beef Brisket: Before searing the meat, rub it with a mixture of salt, sugar, cumin, black pepper, cayenne, coriander, and paprika. Adjust the oil quantity in Step 2 and cook the onions over medium-high heat until they begin to brown. Proceed with the recipe.

• Sweet Braised Beef Brisket with Garlic: After braising the meat for about 1.5 to 2 hours, add sweet potatoes, carrots, dried apricots, prunes, and garlic. Continue cooking until the fruits and vegetables are soft but still intact. Serve with the soft garlic spread on crusty bread.

• Braised Beef Brisket with Sweet White Wine: Skip the butter and tomato paste. Substitute sweet white wine, such as Sauternes, Barzac, or a sweet Riesling, for the stock. Adjust the cooking time as necessary.

• Braised Beef Brisket with Beans and Barley: Omit the butter and tomato paste. Add soaked and drained dried lima or other white beans to the pot. Proceed with Step 1. In Step 2, cook the onion with garlic, ginger, cinnamon, cardamom, and a bay leaf. Add the meat, beans, potatoes, barley, and enough stock or water to cover. Cook until all the ingredients are very tender.

Explore the versatility of brisket with these variations, each offering a unique and delightful twist on the classic dish. Whether you opt for spicy, sweet, or hearty flavors, you’ll enjoy a tender and satisfying brisket that will surely impress your family and guests.