I’ve been working on a recipe for the past two weeks that I’m really excited about. It’s a traditional braised beef brisket recipe that I feel is better than the classic Southern barbecue method. The main change I made to the traditional method is to use a pressure cooker to cook the brisket, which I think gives the dish a bit of a Japanese flair.
We’ve all been there, having to decide between a mediocre sale cut of beef or the super-prime piece of meat that we really need to get to. Personally, I’m a big fan of my local grocery store’s selection of beef briskets, which is a cut of meat that’s only available in the springtime, and only in limited quantities. Well, they’re finally back, and I want to share a recipe I discovered that’ll make the most of what they’ve got.
Braising the beef brisket allows the meat to fall apart into succulent, tender bite-size morsels. This slow-cooking method is an alternative to braising with liquid, and it results in a more deeply flavored and more tender dish. Not only does it take less time, it also requires less liquid than if the brisket were cooked in a liquid. This makes it an ideal method for braising tough cuts.
Make a memorable family dinner with this braised beef brisket. This dish gently roasts brisket in a fragrant red wine braise, resulting in soft and succulent meat. This is a dish you’ll keep in your back pocket for special occasions or if you simply want something tasty! Don’t be put off by the amount of time it takes to cook; this is a hands-off dish!
What exactly is brisket?
Brisket is a cut of beef with a lot of connective tissue that originates from the animal’s chest. This means that, although it takes a long time to cook to tenderize, it is one of the most tender, delicious pieces of meat that readily comes apart. Brisket is a popular cut for barbecuing and corned beef, but it may also be used in braises.
In the oven, how to cook brisket
Brisket is often associated with barbecuing, although it may also be cooked in the oven. I used my dutch oven for this recipe, but I’ve also used big baking pans wrapped securely in aluminum foil. You’ll need a dish that can contain both the braising liquid and the brisket while also sealing tightly to prevent the liquid from escaping and evaporating. Cooking brisket in the oven provides even heat distribution throughout the pan, although a crock pot may be used in a hurry.
What is the best way to prepare brisket?
Braised brisket is a dish that you can prepare ahead of time and forget about. After you’ve mixed everything together and placed it in the oven, all you have to do now is wait for it to cook. This is a wonderful dish to have on hand when you need to tidy up before visitors come or get other things done while it cooks. This also means that you’ll need to prepare ahead of time for this dish, since there aren’t many methods to speed up the cooking process.
turn it into a dinner
- Roasted Carrots with Maple Glaze
- Roasted Brussel Sprouts with Balsamic Bacon
- Polenta with Parmesan Cream
- Broccoli and Garlic Roasted
- Other Alternatives
additional delicious beef meals
- Strips of New York Strips with a Red Wine Sauce
- T-Bone Steak with Braai Rub
- Steak au Poivre (Poivre Steak)
- Additional Dinner Options
Beef Brisket Braised
Michelle Boulé is a French actress.
This recipe for Braised Beef Brisket will make a wonderful family meal. This will impress everyone, including your judgmental mother-in-law.
4 out of 8 votes = 4.88
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Time to Prepare: 20 minutes
3 hour 30 minutes to cook
calorie count: 638 kcal
Knife of a Chef
Dish for Baking
Foil made of aluminum
Board for cutting
- 4 pound brisket de boeuf
- Oil from Vegetables
- 1 sliced onion
- 3 celery stalks, chopped
- 5 Garlic Cloves, Smashed
- 6 thyme sprigs
- a few of bay leaves
- Tomatoes, whole and peeled, 28 oz
- Tomato Paste (1 tbsp)
- Dry Red Wine, 750 ML
- 6 Carrots, peeled and halved
Preheat the oven to 350 degrees Fahrenheit.
Season the brisket on both sides with salt and pepper. Heat the oil in a dutch oven over medium-high heat. Once the oil is hot, brown the brisket on both sides before removing it from the pan.
In a large mixing bowl, combine the onion, celery, garlic, thyme, bay leaves, tomato paste, tomatoes, and red wine. Place the beef fat side up in the pan. Cover and bake for 3 hours in the oven.
Carrots should be included now. Cook uncovered for 30 minutes to allow the brisket to brown and crisp on top. Remove the brisket from the braising broth and set aside for 10 minutes before serving thinly sliced across the grain. Enjoy!
Adapted from Bon Appetit’s Red Wine Braised Brisket recipe.
calorie count: 638 kcal 18g carbohydrate 65 g protein 23g fat 8g Saturated Fat 187 milligrams of cholesterol 508mg sodium 1564mg potassium 4 g fiber 8 g sugar 10525IU Vitamin A 20.9 mg vitamin C 97 mg calcium 7.7 milligrams of iron
Braised Beef Brisket is a keyword that may be used to describe a dish.
Brisket is a cut of meat that is tough and requires plenty of time to cook. It is also full of collagen which makes it more nutritious than other types of meat. One way to cook brisket is in the oven braising method, a technique that is used in Central and South America for preparing meats such as beef brisket. The meat is cut into smaller pieces and then braised in a liquid until it is tender.. Read more about braised beef brisket calories and let us know what you think.
Frequently Asked Questions
How long does brisket take to braise?
Brisket takes about 2 hours to braise.
What does it mean to braise a brisket?
Braising is a cooking technique that involves browning the meat in fat, then cooking it slowly in a liquid.
Should you sear beef brisket?
Yes, you should sear beef brisket.
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