Braised Beef Brisket

From inthekitchenwithkath.com

(Adapted from Mark Bittman’s recipe in How to Cook Everything)

Serves 4 – 6

(I used a half brisket. You can follow the recipe exactly as it is written using a whole 5-pound brisket to serve 10 or more people.)

1 tablespoon oil

Beef brisket (about 2¼ - 2½ pounds)

Salt and lots of freshly ground black pepper

3 tablespoons butter

2 cups chopped onion

3 tablespoons tomato paste

1 teaspoon minced garlic

3 cups chicken broth or water (I used homemade chicken broth)

1. Heat the oven to 325˚.

2. Heat a large oven-proof Dutch oven with a lid over medium-high heat. When the pan is hot, add the oil and swirl it around the bottom.

3. Sear the brisket for about 5 minutes; turn it over and sear the other side for 5 minutes.

4. Remove the brisket from the pan. Salt and pepper both sides.

5. Using a paper towel, wipe the oil out of the pan.

6. Reduce the heat on the stove to medium and add the butter to the pan.

7. When the butter is foaming, add the onions to the pan and cook, stirring occasionally, for 10 – 15 minutes, or until softened.

8. Sprinkle in some salt and pepper and add the tomato paste and garlic to the pan.

9. Stir in the chicken broth.

10. Add the brisket to the pan. Cover and put the pan in the preheated oven.

11. Cook the brisket for 3 hours, turning it every 30 minutes or so. It should be very tender after 3 hours.

12. Remove the brisket from the pan and put it on a cutting board or platter. Cover with foil and let it rest about 10 minutes.

13. While the brisket is resting, boil the sauce without a lid for a few minutes to boil it down and thicken it a bit.

14. Slice the brisket against the grain and serve it with the sauce.