Although many, if not most, Americans' first experience with brisket is in the form of barbecue, mine was in a Lower East Side apartment complex--on Passover. I was 17. It was my first experience with sweet and tangy slow-cooked brisket. Variations on home-cooked brisket are as varied as the Yiddish slang that peppers the Tri-State area. This recipe, reconstructed from memory, is a perfect entry-point into braising. Brisket has relatively flat, even surfaces, making browning easy. Pomegranate molasses and tomato paste give you a jump on enriching the sauce. So long as you don't cook at too high a heat, you'll yield a moist and tender brisket worthy of serving to anyone's bubbie.

Keith Schroeder
Recipe by Oxmoor House October 2014

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
50 mins
total:
3 hrs 35 mins
Yield:
Serves 8 (serving size: 3 ounces beef and about 1/2 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat your oven to 275°.

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  • Heat a Dutch oven over medium-high heat.

  • SEASON AND BROWN THE BRISKET

  • Season the brisket with 2 teaspoons of the black pepper and 3/4 teaspoon salt. Rub the seasoning into the flesh.

  • Add the oil to the Dutch oven. Swirl and look for the haze.

  • Brown the brisket for about 8 minutes on each side. We're looking for a thick, deep, crusty exterior. Transfer the brisket to a platter for a moment.

  • USE A MIREPOIX TO START THE BRAISING LIQUID

  • Reduce the heat to medium-low and add the onion, carrot, celery, and garlic. Cook for about 5 minutes, stirring occasionally.

  • Add the tomato paste. Stir to incorporate, and cook 1 minute.

  • Add the beef stock, the pomegranate molasses, the thyme, and the bay leaves. Stir.

  • BRAISE!

  • Return the brisket to the Dutch oven, tumble once, and cover.

  • Place the Dutch oven in the 275° oven and cook for about 2 1/2 hours. Turn it halfway through the cooking time. You have to be careful with the leaner "first cut" (that's the cut without the fatty cap), as it can shred to a dry oblivion if left unmonitored. It should be quite tender, but not fall-apart tender.

  • Cheat. Take a paring knife and saw off a small piece near the tip. That's yours to savor and evaluate.

  • It should be done. Take it out of the oven.

  • REST THE BRISKET

  • Splash in the vinegar, and, using a wooden spoon, swirl it into the pan sauce.

  • Let the brisket rest in the sauce for about 15 minutes, out of the oven and off the heat.

  • Transfer the brisket to a cutting board. Ready a platter.

  • Back to the Dutch oven: Remove the bay leaves from the sauce.

  • TURN THE BRAISING LIQUID INTO A TSTY SAUCE & SERVE

  • Skim the sauce of any surface fat and blend smooth using an immersion blender (if you have one; a standard blender works, too).

  • Now, slice the brisket into 1/2-inch slabs, against the grain, and fan onto a platter.

  • Season with the remaining 1 teaspoon pepper and 1/2 teaspoon of salt.

  • Douse with lots and lots of the sauce. Okay, all of the sauce.

  • Garnish with parsley.

  • Share.

  • Step by Step: Creating a Crusty Exterior

  • 1) Season the meat with the spice mixture. This is the start of your crust.

  • 2) Add the oil. You can't see the haze easily in the photo, but you'll notice an immediate viscosity breakdown--that's why it'll look all swirly.

  • 3) Brown the brisket to the perfect color.

Source

Cooking Light Mad Delicious

Nutrition Facts

228 calories; fat 6.3g; saturated fat 1.8g; mono fat 3g; poly fat 0.7g; protein 27g; carbohydrates 15g; fiber 2g; cholesterol 74mg; iron 3mg; sodium 586mg; calcium 60mg.
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