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Emily's Brisket Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups mixture of water, red wine, and/or sweet Mirin
6 oz. tomato paste
2 garlic cloves, minced or crushed
Pinch of ground cloves
2 tsp. brown sugar
1/2 Tbsp. Worcestershire sauce (optional)
3 bay leaves
2 lbs. beef brisket, trimmed of as much fat as possible
2 yellow onions, sliced in wedges
1/4-1/2 lb. (or more) baby carrots (if using big carrots, cut up into 1/2-inch pieces)
1/4-1/2 lb. (or more) red potatoes, cut in half
Any other preferred vegetables
Directions:
Directions:
Preheat oven to 325º.

In a medium bowl combine water/wine/mirin mixture (make combination based upon individual taste). Add tomato paste and stir until all the liquid is incorporated. Mix in garlic cloves, brown sugar, Worcestershire sauce, and bay leaves.

In an enamel cast iron pot (with lid), spread a little of the sauce on the bottom and add the brisket. Add the remaining sauce and all the vegetables. Cover pot and place in oven for at least 2-3 hours. The trick with brisket is that the longer it cooks the better it becomes. If it comes out too early the meat will not be tender.

An enamel cast iron lidded pot is recommended, but baking bags can also be used or use a 9x13 baking pan and cover brisket with aluminum foil just prior to putting it in the oven.

Slice beef across the grain. Slices best when cold. This recipe is better the next day.

 

 

 

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