Brisket
Brisket is a tender and flavorful cut of beef that becomes incredibly succulent when slow-cooked. This recipe involves marinating and slow-braising the brisket in a rich sauce, resulting in a melt-in-your-mouth texture and deep, savory flavors.
Note: The image shown is a serving suggestion. Your final dish may vary in appearance based on the specific ingredients used and individual preparation methods.
INGREDIENTS
INSTRUCTIONS
Preheat your oven to 325°F (165°C). Season the brisket on both sides with salt, pepper, paprika, and dried thyme.
In a large oven-proof pot or Dutch oven, heat olive oil over medium-high heat. Add the brisket and sear each side for about 4-5 minutes until it forms a brown crust. Remove the brisket and set aside.
In the same pot, add the sliced onions and minced garlic. Sauté until the onions are translucent.
Stir in tomato paste and cook for a minute. Slowly add red wine (or extra beef broth), scraping the bottom of the pot to loosen any browned bits. Place the brisket back into the pot.
Add beef broth, Worcestershire sauce, and bay leaves. Bring to a simmer. Cover the pot with a lid and place it in the preheated oven.
Cook in the oven for about 3 hours, or until the brisket is very tender.
Once cooked, remove the brisket from the oven and let it rest for about 20 minutes before slicing.
Slice the brisket against the grain and serve with the cooking juices and onions.
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