Here’s a great way to cook beef brisket. It will take some time but you will end up with some super tender meat. I went ahead and made a large one in order to have left overs. I used the remaining meat to make a quick chili. Wonderful way to stretch a meal and save money!
4 Pound, trimmed (1 Piece)
1 Medium, chopped
6 Clove (30 gm), minced
Chopped italian parsley
1 1⁄2 Tablespoon
2 Tablespoon (Leaves Included)
5 , peeled and cut into 2 inch pieces
Fresh thyme sprigs
1 Cup (16 tbs)
12 1⁄4 Fluid Ounce (Use 1/2 A Bottle)
Preheat oven to 250 degrees.
Generously season the meat with salt and pepper.
Heat a braising pot with olive oil.
Brown meat, evenly, on both sides and set aside.
Pour a little red wine in pot and scrape brown bits from the bottom. Add the chopped onion and cook for 5 to 6 minutes until softened and starting to brown.
Add the garlic, parsley and celery. Mix well. Cook for about 2 minutes until fragrant.
Add the carrots. Cook for about 4 minutes. Move cooked veggies to the sides and place brisket in the middle of the pot.
Add the broth and wine. Place the thyme sprigs on the sides.
Bring pot to boil. Cover and place in oven for about 4 hours – until meat is very tender.
Remove from oven and serve with mashed potatoes. Enjoy!
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Waiting for some awesome meal idea for the big dinner on Sunday, try Beef brisket. Brisket takes little extra time but always turns out into a wonderful dinner. This chef in the video is demonstrating her way of cooking a brisket. She also shares some ideas to use the leftovers.