Braised brisket recipe

This is a recipe I’ve adapted from lots of online recipes as well as family ones. I’ve tried to put it together to the best of my memory.

Ingredients:

1 large beef brisket (5ish pounds)
Two packets French’s Onion Soup Mix
4 large onions (chopped into rough bite-sized chunks)
6 large carrots (chopped into rough bite-sized chunks)
8 medium potatoes (quartered)
2 cups beef broth 
1 cup red wine
2 tablespoons (estimated) Kitchen Bouquet
3 tablespoons (estimated, but I like a lot!) Worcestershire Sauce
Salt, pepper, cooking oil, garlic, etc.

Directions:

1) Preheat oven to 375 degrees F.
2) Salt and pepper brisket and sear in a Dutch Oven on all sides until browned.
3) Remove brisket, and place on cutting board. Rub it all over with the contents of French’s soup mix until covered.
4) Deglaze pan with red wine and cook onions in the deglazing liquid.
5) Place brisket on top of onions and pour beef broth, Kitchen Bouquet, and Worcestershire over everything. Place in oven for 1-1.5 hours, covered.
6) Remove Dutch Oven from oven and take out brisket. Slice on cutting board. Before returning brisket to the pot, add in potatoes and carrots to mix with the onions, then place brisket on top.
7) Reduce heat to 325 and cook for another 1.5 hours.
8) Remove from oven and strain as much of the gravy as you can. Put in a cup or bowl in the fridge to cook quickly, and then skim the fat from the top half. Return the remaining broth back to the pot and reheat on the stove before serving.

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