Braised Brisket

Braised Brisket
I saw this recipe and knew immediately that my husband would love it....which he did!
I loved that it was a crock pot recipe, those are the best, and I seared mine on the stove top and then transferred it to the crock pot for the rest of the day.

You will need:

1 (3 pound) brisket

¼ cup salt

1 Tbsp pepper

¼ cup vegetable oil

1 carrot, peeled & roughly chopped

1 medium yellow onion, roughly chopped

2 stalks of celery, roughly chopped

4 cups dry red wine

1 Tbsp beef Better than Bouillon or 3 bouillon cubes

2 Tbsp tomato paste

6 sprigs of fresh herbs (any combination of 2 sprigs each of rosemary, thyme, parsley, or oregano)

What to do:

The brisket can be braised in a crock pot or pressure cooker, or on the stove top or in the oven- whichever you prefer. If you choose the oven, set it to 375 F.

If  you have a roasting pan large enough for the shape of the brisket, use that to sear the brisket on stove top. If not, use 6 quart saucepot & cut brisket in half to fit.

Season brisket with salt and pepper.

Heat the oil in saucepot or roasting pan on high. Cook brisket for 5 minutes on each side to sear well. Remove meat from pan and add carrot, onion, & celery to pan. Roast vegetables for 5 minutes until they start to brown.

Shimmy the meat back into the pan, or if using crock pot, pressure cooker, or different pan, move the meat and vegetables there.

Add red wine. Anything you have is fine. Cover the brisket with water and add Better than Bouillon, tomato paste, and fresh herbs.

Cooking options

Oven: 3 hours at 375 F

Saucepot: 3 hours on low, with pot tightly covered with lid or foil

Crock pot: 3 hours on low

Pressure Cooker: 2 hours on medium-low

Once the brisket is done cooking, remove the pot or pan from heat, and let the meat rest 30 minutes in the juices. 
Use a spoon to skim any fat off the top of the liquid.

If the sauce isn’t thick enough, transfer it to a medium saucepot and cook it over medium heat until it reduces to the thickness you want. 
Then return it to the cooking vessel.

Slice the brisket and put it back in the sauce.

I like to serve with mashed potatoes or cauliflower gratin.

Recipe Source: The Busy Mom’s Cookbook by Antonia Lofaso