Braised Brisket with Red Wine and Thyme
August 21, 2022 • 0 comments
A tender and moist braised brisket that is easy to make but tastes like you worked on it all day! Serve with mashed potatoes or buttered noodles.
- Prep Time:
- Cook Time:
- Servings: 6 to 8
Ingredients
- (4-5 lbs) Beef Brisket - under 5 lbs
- (5 teaspoons) Kosher salt
- (To taste) Pepper
- (2 Tbsp) Vegetable Oil
- (2 large, chopped) Onions
- (1/2 tsp) Baking Soda
- (6, minced) Garlic cloves
- (1 Tbsp) Tomato Paste
- (1/8 tsp) Cayenne Pepper
- (1/4 cup) Flour
- (2 cups) Chicken Stock - 1 quart
- (1 cup) Red Wine
- (6 sprigs) Fresh Thyme
- (3) Bay leaves
- (2 Tbsp) Unflavored gelatin
Directions
- Place brisket, fat side down, on cutting board and cut in half lengthwise with the grain. Using a paring knife or metal skewer, poke each half 20 time, pushing all the way through each piece. Flip pieces and repeat on second side.
- Sprinkle each piece evenly on all sides with 2 1/2 teaspoons of salt (5 teaspoons total). Wrap each piece in plastic wrap and refrigerate for at least 16 hours or up to 48 hours.
- Adjust oven rack to middle position and heat oven to 325 degrees. Heat oil in large roasting pan over medium heat until shimmering. Add onions and baking soda and cook, stirring frequently, until onions have started to soften and break down, 4 to 5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Stir in tomato paste, cayenne and 1/2 teaspoon pepper. Add flour and cook, stirring constantly, until onions are evenly coasted and flour begins to stick to pan, about 2 minutes.
- Stir in broth, wine, thyme sprigs and bay leaves, scraping up any browned bits. Stir in gelatin.
- Increase heat to medium-high and bring to boil.
- Unwrap meat and place in pan. Cover pan tightly with aluminum foil.
- Place pan in oven and cook until meat registers 180 to 185 degrees at center, about 1 1/2 hours.
- Reduce oven temperature to 250 degrees and continue to cook until fork slips easily in and out of meat, about 2 to 2 1/2 hours longer.
- Move meat to baking sheet and wrap sheet tightly in foil. Return baking sheet to oven that has been turned off to keep meat warm.
- Strain liquid from pan through a fine-mesh strainer set over a large bowl. Press on solids to extract as much liquid as possible. Discard solids.
- Let liquid settle for 10 minutes.
- Skim fat from surface and discard.
- Wipe roasting pan clean with paper towels and return defatted liquid to pan.
- Place roasting pan on stove. Cook over medium heat, stirring occasionally until liquid is reduced by about 1/3.
- Transfer meat to carving board and slice against the grain to 1/4 inch thick pieces.
- Place meat on a serving platter.
- Season sauce with salt and pepper and pour over brisket.
- Enjoy!
