Beef Brisket

Brisket has always been a staple at my holiday dinners. My dad loves it alongside the array of veggies we make for the meal. A good brisket cooked well, has a deep flavor and a lip-smacking texture, so unbelievably tender moist and scrumptious. As many of you know I don’t eat Brisket but everyone in my house does including Spike, (I know…”don’t give your dog people food”). I serve brisket, over roasted carrots and onions. DO NOT skip the initial browning, it makes a HUGE difference in the end. Plus make sure you carve it with a very sharp knife and slice it against the grain.

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Created by Beth Nydick on September 17, 2017

Prep Time: 25m
Cook Time: 1h
Total Time: 1h 25m

Category: Dinner

Ingredients

1 lean beef brisket roast (about 3 pounds)
Kosher salt and black pepper
1 large onion, cut into 1-inch wedges, leaving root and end intact
2 cloves garlic, minced
4 large sprigs fresh thyme or 1 teaspoon dried thyme
6 tablespoons tomato paste
3 medium carrots (about 8 ounces), scrubbed and cut into 2-inch pieces
2 medium yukon gold potatoes (about 8 ounces), cut into 2-inch pieces
Chopped parsley, for serving

Instructions

Preheat the oven to 325 degrees. In a large heavy pot or Dutch oven, heat the oil over medium-high heat. Season both sides of brisket with 1 teaspoon each salt and pepper. When the oil shimmers, add the brisket fat side down and cook until dark golden, 3 to 4 minutes.
Turn the brisket and cook the other side until browned, 3 minutes more. Remove the meat from pot and add onions, garlic, and thyme. Cook until the onions begin to soften and the ingredients become fragrant, about 4 minutes.
Stir in tomato paste and 4 cups water and bring to a simmer. Return the brisket to the pot, fat side up; cover and transfer to the oven. Cook until almost tender, about 2 hours and 45 minutes.
Add the vegetables, submerging them slightly in the cooking liquid. Continue cooking until the vegetables are tender, 30 to 45 minutes more. Transfer the meat to a cutting board, and remove the vegetables with a slotted spoon.
Skim as much of the fat from the cooking liquid as possible; season with additional salt and pepper. Slice the brisket against the grain. Serve, topped with parsley, with vegetables and cooking liquid on the side.