Ingredients: |
Ingredients: 1 2-pound beef brisket
3/4 teaspoon salt, divided
3/4 teaspoon coarsely ground black pepper, divided
2 tablespoon extra-virgin olive oil
1 medium onion, coarsely chopped
1 teaspoon sugar
1 tablespoon tomato paste
2 cup low-sodium chicken broth
1 cup drinkable dry red wine
1 teaspoon Worcestershire sauce
1/2 teaspoon marjoram
1/8 teaspoon crushed red pepper flakes
5 cloves garlic, peeled
2 tablespoons flour
½ cup sliced mushrooms
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Directions: |
Directions:Preheat oven to 300 and move rack to next to lowest height. Trim all fat off of brisket. Pat dry and season with salt and pepper. In Dutch oven, heat 1 T olive oil over high heat. Brown brisket on all sides. Remove from Dutch oven and set aside. Over medium heat, heat 1 T olive oil. Saute onions with salt, pepper, sugar, and marjoram for 4-5 minutes until onions start to get soft. Add tomato paste and cook for 2 minutes. Add chicken broth, wine, Worcestershire sauce, red pepper flakes, and garlic. Bring to a boil , place brisket back in to Dutch oven then turn heat off. Cover with foil then put lid on. Place in oven and cook for 3 and ½ hours. Remove from oven and let sit for 1 hour in the Dutch oven. Remove the brisket to a plate and separate the solids from the liquids (can add the garlic cloves to mashed potatoes if you want or leave in ). If too much fat, pour some off. Place fat and some liquid back in Dutch oven. Add mushrooms and cook for 10 minutes. Add 2-3 T flour, depending how thick you want it. Whisk together. Whisking constantly, add solids back to pot. After incorporated, add liquids slowly, whisking all the while. Turn heat up to high, then simmer until sauce gets thickened. Place brisket back in pot, heat through on low for 10 minutes. Slice against the grain and serve over mashed potatoes.
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This recipe for Braised Beef Brisket is from