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hannukkah

Beef Brisket

Time Icon4 hours
Servings Icon6

Ingredients:

  • 4-5 lbs. beef brisket, trimmed of excess fat
  • Kosher salt and ground black pepper, to taste
  • 1-2 tbsp. grapeseed oil
  • 2 medium yellow onions, chopped
  • 1-1/4 cup celery, chopped
  • 1-1/4 cup carrots, peeled and chopped
  • 4-5 medium garlic cloves, minced
  • 28 oz. can crushed tomatoes
  • 1/4 cup + 2 tbsp. white wine vinegar
  • 1 orange, juiced
  • 1-1/2 tbsp. packed dark brown sugar
  • 2 cups chicken stock
  • 1 cup dry red wine
  • 2 sprigs fresh thyme
  • 2 tbsp. unsalted butter

Directions:

  • 1Place an oven rack on the center shelf and preheat the oven to 300 degrees F.
  • 2Heat a Dutch oven or large saucepan over medium-high to high heat, and add a thin coating of oil to the pan. Make sure to have a small cup of water nearby.
  • 3Season the brisket generously on both sides with salt and pepper. (Depending on the size of your brisket and pan, you might need to cut the brisket in half.)
  • 4When the pan is barely starting to smoke, add the brisket and sear on both sides until brown, around 3 minutes per side, adding more oil to the pan as needed. If the brown bits on the bottom of the pan look like they might burn, deglaze the pan with a couple tablespoons of water before adding the remaining brisket, scraping up the brown bits with a spatula.
  • 5Use kitchen tongs to transfer the meat to a large plate or cutting board. Adjust the heat to medium-low.
  • 6Add the onions, celery, and carrots to the pan along with a pinch of salt.
  • 7Stir, scraping the brown glaze from the bottom of the pan so it coats the vegetables. Cook for 2-3 minutes, deglazing the pan with 1-2 tablespoons of water if needed.
  • 8Add the garlic and cook for another minute.
  • 9Puree the tomatoes, vinegar, orange juice, and brown sugar in a blender.
  • 10Add the brisket back to the pan, along with the blender mixture, chicken stock, red wine and thyme. Stack the brisket as needed, moving the pieces around a bit so the sauce is covering them as much as possible.
  • 11Turn the heat to high and bring the liquid to almost a boil, then cover the pot, and place in the oven.
  • 12Cook the brisket for 3 hours (up to 3 1/2 hours), then remove the pot from the oven and set the top aside. Let it cool for several minutes, then use kitchen tongs carefully transfer the meat to a large cutting board (see notes).
  • 13Place a colander or fine mesh strainer over a large bowl, and strain the sauce, using a spatula to lightly press on the solids to extract more of the flavorful liquid. Discard the remaining solids.
  • 14Wipe down the cooking pot to remove any stuck vegetable bits. Add the sauce back to the pan and bring to a simmer. Simmer over medium or medium-low heat, stirring occasionally, until the sauce is reduced by around 1/3, about 20 minutes.
  • 15While the sauce is reducing, slice the brisket against the grain into thin slices and place the slices in a serving dish.
  • 16Remove from the heat and remove any fat visible on top of the sauce using a spoon or paper towel.
  • 17Whisk in the butter and season with salt and pepper to taste.
  • 18Pour the sauce over the brisket and serve!
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