Easy Braised Brisket
Photo: John Autry; Styling: Cindy Barr
This dish reheats beautifully—and may even be better the second day.
How to Make It
Sprinkle brisket evenly with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add brisket to pan; cook 10 minutes, browning on all sides. Remove brisket from pan. Add onion and oregano to pan; sauté 3 minutes. Return brisket to pan; add 1/2 cup water. Cover; reduce heat, and simmer 2 hours. Add olives and tomatoes; cover and cook 1 hour. Remove brisket from pan. Let stand 5 minutes. Cut brisket against grain into thin slices; return brisket slices to pan. Cover and cook over medium-low heat 30 minutes.
You May Like
Great recipe
This was wonderful, I followed the recipe exactly as written. I doubled it for a large group and several asked for the recipe.
tmsjenkins's Review
N/A
cascia's Review
I want to make this as a care meal, what instructions should I give for reheating?
Sammiehigg's Review
N/A
MHnNJ1's Review
N/A
rwheeks's Review
N/A
Princess222's Review
This is excellent and absolutely company worthy. I have been searching for a good brisket recipe that isn't covered in barbeque sauce. This is perfect. The only extra I added was crushed garlic to the sauteing onions. Exceptional and highly recommended.
Lisadahl's Review
We made this in a slow cooker and it was excellent! We cooked about 6 hours on low, then added the tomatoes and olives and cooked another couple hours before slicing and cooking for the final half hour. We increased the water to 1 cup just to ensure it didn't get too dry. My only addition would be a little garlic with the meat and onion. Will definitely make again.
zandar2's Review
N/A
Disappointing....