Braised Beef Brisket
Ingredients
-
4 pounds beef brisket
-
1 tablespoon salt
-
½ teaspoon black pepper
-
2 tablespoons canola oil
-
1 yellow onion
-
2 celery ribs
-
5 carrots
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Season the brisket
Pat the brisket dry with paper towels and season on all sides with salt and pepper.
4 pounds beef brisket
1 tablespoon salt
½ teaspoon black pepper
paper towels
tongs
measuring spoons
Sear the brisket
Heat the oil in a large saute pan set over medium-high heat. Set the brisket fat-side down in the pan first and brown on all sides. Transfer the browned brisket to a covered casserole dish, fat-side up.
saute pan
2 tablespoons canola oil
covered casserole dish
Add the vegetables
Pour or skim off all but 1 tablespoon of fat from the saute pan. Return the pan to the heat and add the onion, carrot and celery pieces. Sprinkle with salt and stir to combine. Cook, stirring occasionally, until the vegetables are just beginning to soften, 4-5 minutes.
onion pieces
celery pieces
carrot pieces
wooden spoon
1 teaspoon salt
Add the tomato paste
Add the tomato paste to the vegetables. Stir to combine and allow to color slightly, 1-2 minutes.
1 tablespoon tomato paste
Add the vinegar
Add the vinegar and scrape up any browned bits from the bottom of the pan with a spoon.
½ cup red wine vinegar
Finish the braise ingredients
Add the Worcestershire, beef broth, bay leaf and thyme to the saute pan and allow to come to a boil. Pour the pan’s contents over the brisket and cover the casserole dish.
¼ cup Worcestershire sauce
2¼ cups beef broth
6 sprigs thyme
1 bay leaf
Slow cook the brisket
Place the dish on the bottom shelf of the June Oven. Slow cook the brisket on High for 5½ hours. June will notify you when the brisket is ready.
June Oven
Remove the brisket
Take the brisket out of the June Oven and carefully remove the casserole lid. With a tongs or a spatula, remove the brisket from the casserole and place it on a chopping board, if serving the same day. Season with salt to taste, if desired, and let rest 20 minutes. (If serving later, place the brisket on a June Pan while straining the sauce.)
chopping board
Strain and skim the sauce
Place a fine-mesh strainer over a bowl. Pour the cooking liquid through the strainer, pressing on solids to remove as much liquid as possible. Discard solids.
strainer
fat separator
Serve or store
If serving the same day, slice the brisket thinly across the grain after resting and garnish with parsley before serving. (If serving later, add the whole brisket back to the strained sauce and cool completely before covering and refrigerating up to 5 days. Skim off congealed fat layer before reheating, slicing and serving.)
1 tablespoon chopped parsley