I took a quick swing by the farm stand Saturday and picked up a beautiful beef brisket. For those of you unfamiliar with brisket, it is the meat from the lower chest area of the cow. It can be a tough cut of meat if it’s not given the proper treatment. Brisket comes with a fat cap that should be left on the meat to help keep in moist during cooking. Brisket is most commonly smoked or braised. I chose the braised method for our Sunday Night Dinner.
This one is a great use for a bunch of the onions you may have in storage too! With just a few simple ingredients you can pull off a delicious meal to wow your family. This is a classic recipe slightly adapted from The Silver Palette New Basics Cookbook a great one to have on your shelf.
Ingredients:
- 4-5 pound Springdell Beef Brisket
- Salt and pepper
- Vegetable oil for searing the meat
- 8 onions
- 4 Tablespoons of tomato paste
- 3-4 cloves of garlic
- 6 carrots
Procedure:
Place a few Tablespoons of oil in your dutch oven. You need to brown all the sides of the meat. This will take about 4 minutes per side.
Remove the meat from the pot and place it on a plate.
You should have a lot of brown bits built up on the pot, this is great!
Take out 8 onions and slice them.
Here is my onion slicing equipment…I use ski goggles. I am a total onion chopping baby.
Place the onions in the same pot with a little bit of water. Using a spoon gently scrape up the brown bits off of the bottom.Let them cook up for about 15 minutes or so. They will make a bed for the brisket to sleep on for a few hours.
While the onions are cooking you can peel, and chop your carrots and peel your garlic.
When the onions are ready place the brisket back into the pot on top of the onions. Spread on the tomato paste to the top and sides of the brisket.
Place the carrots and garlic around the edges of the pan. Place your cover onto the pot, make sure there is a tight fit, this is key. You will need to place the pot into a 350 degree oven for about 4 hours. At about the three hour mark I open it up and flip the meat. Place it back in the oven.
Now, it’s strange but the best thing to do now is to let the meat cool in its own liquid and then put it in the fridge overnight. I know, weird, but eating it the next day will be totally worth the wait. Enjoy!