Stewed Beef Brisket
The countdown is on! If you love hearty winter food, then here is a great thing to pop in the oven and have around all weekend. The air still has a nip to it so it isn't too late to indulge in this wintery favorite. Do it now because soon all you will want is salad and grilled stuff. This makes a great stew to enjoy over egg noodles, but is also great as sandwiches on fresh potato rolls. Use grass-fed beef and organic broth and indulge in this rich and hearty classic!
Stewed Beef Brisket
adapted from a recipe found on grouprecipes.com
adapted from a recipe found on grouprecipes.com
2 tablespoons vegetable oil
1 (3 1/2 pound) first-cut brisket, with "fat cap" (do not trim)
3 tablespoons sweet paprika
1 tablespoon kosher salt, plus for brisket
Freshly ground black pepper
6 medium yellow onions, cut into thin wedges with root end attached
4 Tbsp Worcestershire sauce
1 1/2 cups sweet vermouth
4 cups organic beef broth
8 medium carrots, peeled, and cut into thirds (14 ounces)
3-4 parsnips, sliced into ½” pieces
4 cloves of garlic, crushed
3 celery ribs, cut into 1/2" pieces
1 pkg. white button mushrooms sliced thick and sauteed in butter
1. Preheat the oven to 375 degrees F.
2. Heat the oil a large, heavy bottomed Dutch oven over medium-high heat until beginning to smoke. Season the brisket generously with the paprika, salt, and pepper. Place fat side down in the Dutch oven and cook until brown on all sides, about 8 to 10 minutes. Transfer the meat to a plate and set aside.
3. Discard about half the fat, then add the onions and cook over medium heat until browned and tender, about 10 minutes. Pour in the vermouth and cook until reduced by about half. Nestle the brisket into the onions fat side up, add the broth; bring to a simmer and cook, covered, until the brisket is fork tender, about 2 hours. Uncover, scatter the garlic, carrots, parsnips, celery and mushrooms around the brisket and try to submerge them a bit. Cook for another 2 hours or until the meat is falling apart-tender.
4. Transfer the brisket to a cutting board and let rest until cool enough to handle and slice the meat across the grain in half-inch thick pieces and/or pull slices apart into large chunks.
1 (3 1/2 pound) first-cut brisket, with "fat cap" (do not trim)
3 tablespoons sweet paprika
1 tablespoon kosher salt, plus for brisket
Freshly ground black pepper
6 medium yellow onions, cut into thin wedges with root end attached
4 Tbsp Worcestershire sauce
1 1/2 cups sweet vermouth
4 cups organic beef broth
8 medium carrots, peeled, and cut into thirds (14 ounces)
3-4 parsnips, sliced into ½” pieces
4 cloves of garlic, crushed
3 celery ribs, cut into 1/2" pieces
1 pkg. white button mushrooms sliced thick and sauteed in butter
1. Preheat the oven to 375 degrees F.
2. Heat the oil a large, heavy bottomed Dutch oven over medium-high heat until beginning to smoke. Season the brisket generously with the paprika, salt, and pepper. Place fat side down in the Dutch oven and cook until brown on all sides, about 8 to 10 minutes. Transfer the meat to a plate and set aside.
3. Discard about half the fat, then add the onions and cook over medium heat until browned and tender, about 10 minutes. Pour in the vermouth and cook until reduced by about half. Nestle the brisket into the onions fat side up, add the broth; bring to a simmer and cook, covered, until the brisket is fork tender, about 2 hours. Uncover, scatter the garlic, carrots, parsnips, celery and mushrooms around the brisket and try to submerge them a bit. Cook for another 2 hours or until the meat is falling apart-tender.
4. Transfer the brisket to a cutting board and let rest until cool enough to handle and slice the meat across the grain in half-inch thick pieces and/or pull slices apart into large chunks.
2 comments:
We are expecting SNOW this weekend again !!
We will need some comfort food ...
thanks - this sounds amazing! !
looking great.can I taste it? I was just kidding.I would definitely try it tonight.
Beef brisket recipes
Post a Comment