I’m Gonna Show You How To Make A Delicious Braised Beef Brisket.
- Beef Brisket
- Olive Oil
You’re going to need a good beef brisket that’s been trimmed of any fat you’re going to need some aromatics carrots celery onion garlic some crushed Tomatoes red wine beef stock some fresh rosemary thyme paprika what’s the sure sauce salt and pepper and olive oil that’s it super easy it’s delicious the first thing when was the oven preheated to 325 Fahrenheit and now what I have here is a big Dutch oven preheating over about medium-high heat.I’m gonna drizzle in a good few tablespoons of olive oil.I’m going to get that to get nice and hot because I’m gonna sear that meat because when you sear the meat and you get color on it.I like to call it free flavor because you’re not paying for that flavor but it does really make a difference when you see or something before you braise it or anything like that so it’s not about brisket brisket is incredibly delicious but unless.
You’d cook it low and slow it’s really tough and it’s just not edible so it’s delicious when you braise it for a really long time it’s just it’s absolutely money now when you go to your butcher ask him for a good clean cut with trimmed off of you know most of the fat I have very little fat on here but most of it has been trimmed he’ll be happy to do it for you if it’s a good butcher anyway so I have that ready I’m going to season it on both sides really well with my salt pepper and paprika I love adding a little bit of paprika today so to add such a nice little note to it I really really enjoy it so I like it this way now I will say that there are so many different variations of brief brisket there is no right or wrong way to do it everybody has their own everybody has their own method about it.
Which I’ll show it to you as time goes on I’m just going to put seasoned side down in my really hot pot and I’m going to see that it the side use your clean hand for your soft meat needs to be seasoned otherwise you’d be losing out on flavor and the last of the paprika all right.I’m just going to wash my hands.I’m gonna let this fear a few minutes on each side on so it’s a really nice brown crust.I’m gonna put a little bit more olive oil that’s tablespoon add in my veggies give this a good stir.when i season my veggies with some salt and pepper as well so that every layer is beautifully seasoned and you end up with a really rounded dish that just tastes divine so the veggies need to cook for a few minutes as well to the develop a little bit of color and they start to soften a bit and then.
You’re going to deglaze this with some red wine beyond drink wine you don’t want to use wine just add a little bit more beef stock that’s it it’s gonna let this cook for just a minute while scraping the bottom of my pan here with my wooden spoon just to you know release all the flavors that are stuck in the bottom of the pot you want those all end up in the sauce so just a minute will do looks good.I’m gonna slide my wrist get roar.I back in trying to nestle in as best as you can if it’s sitting right on top of the veggies that’s fine and as you can see. I cut the veggies in pretty large chunks because I like to serve them you know alongside of me alright so now we’ve got our beef stock oh yeah this is gonna be pretty delicious our crushed Tomatoes a good amount of Worcestershire Worcestershire however you pronounce it love this stuff practically drink it for breakfast and then.
I’ve got fresh rosemary and fresh thyme the leaves are going to fall right off the stem so don’t need no bother chopping or any of that alright so you got this all nestled in here and try to nestle in the herbs as best as you can all right so what I’m going to do now is I’m going to bring this to a boil which is the sides are starting to bubble up already it doesn’t take very long once it’s there.I’m going to cover it with a lid and I’m going to pop it into the oven at 325 for around three and a half hours now when when it’s added three and a half hours.I’ll show you what it looks like but just make sure you’re using a Dutch oven like a heavy-duty Dutch oven that can go into the oven or if,you don’t have one simply sear your meats and saute your veggies in a skillet and then just pop everything into like a baking dish just make sure it’s really nice and deep and then cover it up but.
6I will say that don’t put the don’t cover it with aluminum foil directly on top of the tomatoes because it can react kind of unpleasantly it’s not the best reactions but the best when it touches doesn’t give you it’s kind of gross that’s just today that way okay it’s a truth so take a piece of parchment paper lay on top and then cover the whole thing with aluminum foil otherwise putting Dutch oven put a lid on it stuck it in there for three three-and-a-half hours and I’ll show you what it was like once it’s done oh yeah be very careful because the pot is really really hot just take a knife if,you poke right into there and it just releases really easily then you’ll know your steak is done.
7I’m terrified that someone’s going to cut themselves and off about that take your steak out get rid of put the sauce tomatoes work back on the sauce I’m just going to put it on the platter there to rest for a few minutes now.I’m just going to turn my heat on pretty high because what I want is for this gravy to with the sauce any way to reduce quite a bit so this is going to bubble away for about 10 minutes or until it’s nice and thick and that’s perfect amount of time for the for the meat to rest as well so but. I’m just gonna let this bubble up and then I’ll show you how to finish pretty much the whole thing while my sauce is finishing up in there I’m just gonna slice the meat now you can see the grain going this way so you want to cut across it.