The multi-day process seems like a massive project, but really it's about making sure the meat is properly seasoned (salting ahead of time is key) and that the sauce isn't fatty (refrigerating or freezing so it rises to the top and can be tossed easily). Equipment is also important here - a solid roasting pan that is stovetop and oven safe is a must. My family's cheap nonstick roasting pan from 2004 was not safe for using on a stovetop—it immediately started smoking over low flame. I ran out and bought a Calphalon Signature roasting pan as an early Christmas gift for my parents. It was two of the eight roasting pans at the stores that actually was stovetop-to-oven safe—the other was All-Clad, both stainless steel and non-stick for both—which will come in handy for other stovetop-to-oven braises like a leg of lamb for Easter.
2 tablespoons black peppercorns Whole - do not grind
2 quarts Low sodium chicken broth depending on size of roast pan
Directions
This recipe is fairly simple and an old family favorite - but it does take time. Ideally prepping the brisket on Friday, roasting on Saturday, and warming+serving on Sunday.
1) Season brisket all over with ground pepper and ¼ cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton salt, rubbing into the grain. Wrap tightly in plastic and chill at least 3 hours and up to 3 days.
2) Place a rack in lower third of oven; preheat to 275°. Heat schmaltz in a large roasting pan set over 2 burners on high. Unwrap brisket; cook, reducing heat if needed, until browned, 10 minutes per side. Get as much beautiful browned flavor in your brisket before it cooks low and slow for a few hours. Proper caramelization takes time, so don't cook it too fast! Transfer to a baking sheet after it's good and dark.
3) Reduce heat to medium-high. Add onions, carrots, and celery to pan; season with salt. Cook, stirring occasionally, until browned and just softened, 15–18 minutes.
4) Add wine, bring to a boil, and cook until evaporated, 8–10 minutes.
5) Add garlic, thyme, bay leaves, and peppercorns. Pour in broth to come about halfway up sides of pan, then bring to a boil. Nestle brisket into aromatics and cover tightly with foil; To braise properly, you don't want the meat to be all the way covered with stock and wine—liquid should come up about halfway on the brisket. Braise in oven until meat is very tender but still holds its shape, 2–3 hours. Let cool, then chill at least 8 hours and up to 2 days.
6) Preheat oven to 250°. Remove solidified fat from surface of braising liquid; discard. Transfer brisket to a platter. Strain braising liquid into a large measuring glass; discard solids. Return liquid to pan and cook over medium-high heat, stirring occasionally, until reduced by half, velvety and intensely flavored, but not overly salty, about 30 minutes.
7) Return brisket to pan, cover with foil, and heat in oven until warmed through, 60–90 minutes. Transfer to a cutting board and slice against the grain. Arrange on platter and pour braising liquid over.
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)