You could skip the first step, but we don't recommend it: Browning the brisket creates a crust-like texture on the outside and a deep, rich
flavor inside. Trust us, it's worth the extra effort (and if you use the same pan for stove-top and oven, it doesn't create any more dishes to wash).
PREHEAT the oven to 3 50° F.
MIX the salt and pepper in a small bowl and use to season the brisket evenly on both sides.
IN a Dutch oven or deep flameproof roasting pan, melt the cooking fat over medium-high heat, coating the bottom of the pan. When the fat is hot, add the brisket and sear until golden brown, about 2 minutes on each side. Remove the brisket from the pan.
REDUCE the heat to medium under the same pan and add the onion. Cook, scraping the bottom of the pot with a wooden spoon to prevent burning, until the onion is softened, 2 to 3 minutes. Add the garlic and cook until aromatic, about 1 minute. Add the thyme, broth or water, and brisket, increase the heat to medium-high, and bring to a boil.
COVER the pot, transfer to the oven, and bake, turning the meat after each hour, for 3 l/z to 4 hours, until the brisket is fork tender.
TRANSFER the brisket to a bowl and shred or slice thin, discarding the excess fat. Discard the thyme stems.
LADLE the cooking liquid, onions, and garlic from the pan into a food processor or blender. Blend the sauce completely. Place the pan back on the stove-top, return the sauce to the pan, and bring to a simmer over medium-high heat. Simmer until the sauce coats the back of a wooden spoon, about 5 minutes.
SERVE the brisket warm with the sauce.
MAKE IT A MEAL: Make this an easy dinner by adding 2 quartered peeled sweet potatoes, 1 diced peeled large butternut squash, and/or 4 to 6 roughly chopped carrots to the pan and cooking with the brisket.
FOR THE SLOW COOKER This is the perfect dish to prep in the morning—you'll have dinner waiting for you as soon as you walk in the door from work. Add all ingredients to the slow cooker, covering with broth or water just to the top of the meat (it should not require the full 5 cups). Cover and cook over low heat for 8 to 9 hours. If you have the time, follow the recipe instructions and brown the brisket on the stove-top first for extra flavor.
Searing it at the beginning is important to add flavor
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (361g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 314 (50%)|
|Amt Per Serving||% DV|
|Total Fat 34.9g||47 %|
|Saturated Fat 11.8g||59 %|
|Monounsaturated Fat 17.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 217mg||67 %|
|Sodium 270.7mg||9 %|
|Potassium 1169mg||31 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.3g|
|Protein 71.2g||102 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 631
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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