Looking to indulge in a heartwarming, savory dish that envelops your senses? This mouthwatering Braised Brisket with onions and carrots is just the ticket! Slowly cooked to tender perfection, it delivers a melt-in-your-mouth experience with each slice. It’s the kind of meal that warms the soul—perfect for family gatherings or cozy nights in. Let’s dive deep into this culinary adventure!
Budget Information
The total cost for this delectable Braised Brisket recipe is approximately $35.00, which breaks down to about $7.00 per serving (serves 5). Prices may vary slightly based on location and store, but this dish is definitely worth the splurge! Enjoy the robust flavors without breaking the bank.
Why This Recipe Works
This Braised Brisket recipe shines because it transforms an ordinary cut of meat into something extraordinary through the art of slow cooking. By browning the brisket first, we lock in juices and build rich flavors before the long, slow braise breaks down the tough fibers in the meat, resulting in tender pieces that practically fall apart with just a fork. The aromatic blend of onions, garlic, and carrots weaves together a comforting essence that’s as inviting as a warm hug on a chilly day. Trust me, once you serve this at your dinner table, it will quickly become a family favorite!
Ingredients + Optional Substitutions
Here’s what you’ll need to create this divine dish:
- 3 to 4 pounds brisket ($21.00)
- 2 teaspoons kosher salt ($0.10)
- 1 teaspoon black pepper ($0.05)
- 1 to 2 tablespoons vegetable oil ($0.20)
- 2 large onions, sliced ($1.50)
- 4 cloves garlic, minced ($0.20)
- 2 tablespoons tomato paste ($0.30)
- 2 to 3 cups carrots, chopped ($1.50)
- 1.5 cups of water ($0.00)
Optional substitutions could include using any other root vegetables instead of carrots, or swapping the brisket for chuck roast if it’s more accessible or affordable. This recipe’s flexible enough to accommodate your pantry’s offerings!
Step-by-Step Recipe Instructions
Step 1: First thing’s first, let’s heat that oven! Preheat it to a cozy 350°F (175°C). Your kitchen will soon smell divine! Now, while it warms up, let’s prepare the brisket. In a small bowl, combine a generous amount of salt. You want to ensure you’ve got enough to season every nook and cranny of that brisket. Trim the brisket, leaving just a thin layer of fat—about 1/8 to 1/4-inch thick is optimal. Rub the salt mixture all over the brisket, followed by a good shake of black pepper for a kick of flavor.
Step 2: Time to brown this beauty! Place a large Dutch oven over high heat and add 1 to 2 tablespoons of vegetable oil. Heat until it’s sizzling hot—almost smoking. Gently place the brisket in the pot, seasoned side down, allowing that crusty exterior to form. While it browns, sprinkle some more salt and pepper on the other side facing up. Let it cook for about 5 to 7 minutes per side until it develops that mesmerizing golden-brown crust. If your brisket is too large for the pot, don’t fret; simply divide it and do it in batches. Once browned, transfer it onto a plate to rest.
Step 3: Next, let’s gather our aromatics. Halve, peel, and slice the onions into thick 1/4-inch slices. If you have a food processor, you can speed things up and make quick work of this task! After that uplifting smell of cooked meat, we’re about to fill the kitchen with the sweet scent of sautéing onions.
Step 4: Return the Dutch oven to the heat and add the onions. Toss them in a sprinkle of salt and pepper while stirring frequently. Cook them down for about 10 to 15 minutes, or until they’re richly soft and beautifully browned. This step adds layers of scrumptious flavors to our dish! Toss in the minced garlic and let it cook for another minute, doing a happy little dance while everything melds together.
Step 5: Time to prepare the braise! Remove the pot from the heat. If your lid doesn’t fit, transfer the onion mix to an oven-safe casserole dish. Place the beautifully browned brisket back in the pot (or casserole dish), and don’t forget to drizzle over any collected juices. Pour in 1.5 cups of water, spreading the tomato paste over the top like icing on a cake. Season with more black pepper and any leftover salt.
Step 6: Scatter those lovely chopped carrots all around the brisket, making sure to cover the edges and up the flavor factor. Cover the pot with a lid or foil and transfer it to the oven. Now, this is a crucial step: decide how you’d like to plan your meal!
Step 7: For the 1st schedule (to serve today), let it braise for 1.5 hours. Afterward, carefully move the brisket to a cutting board. Slice it thinly against the grain and return the slices back to the pot, leaning them so each can soak in the sauce. If the liquid looks low, top it off with another 1/2 cup of water and replace the lid, allowing it to cook for another 1.5 to 2.5 hours until tender.
Step 8: For the 2nd schedule (to serve later), braise the brisket for up to 3 hours, assessing the doneness like a cooking wizard! If the liquid is low, add more water as needed. Once it’s fork-tender, transfer it, covered, to the fridge for up to two nights.
Step 9: About an hour before you plan to serve, reheat that oven to 350°F (175°C). Remove the pot’s lid, skimming off any solidified fat on top. Slice that brisket thinly once more and return the slices to the pot, leaning them as before. Cover and warm in the oven for about 35 to 45 minutes until everything is warm and bubbling.
Step 10: Finally, it’s serve time! Ladle the delectable onions and luscious sauce over the sliced brisket on each plate. Each bite is an explosion of flavor that’ll make you feel right at home.
Nutritional Facts
Calories: 320 | Protein: 32g | Carbohydrates: 15g | Total Fats: 15g | Saturated Fat: 6g | Fiber: 2g | Sugar: 3g | Sodium: 780mg
Storage and Reheating Tips
Leftovers? Yes, please! Store any leftover brisket in an airtight container in the refrigerator for up to 6 days. When you’re ready to savor the flavors again, simply reheat it in the oven at 350°F (175°C) for about 30 minutes. If it looks a bit dry? Add a splash of water to keep it moist and luscious while it warms through.
Serving Suggestions
This Braised Brisket is a star on its own, but why not elevate the dining experience? Serve it with creamy mashed potatoes or fluffy rice to soak up those incredible juices. A side of simple steamed green vegetables or a fresh arugula salad would also add a nice balance to the meal. Finish off with a crusty bread to mop up any remaining sauce – because let’s be honest, you won’t want to waste a drop of that goodness!
Reader Tips or Helpful Notes
Remember, the beauty of braised brisket lies in its ability to get better with time! I often recommend making it a day in advance; the flavors deepen as it sits in the fridge. Just make sure to skim that solidified fat before reheating. And don’t skip on the salt; it’s vital for bringing out the richness of the meat. Lastly, this dish can also be adapted for a slow cooker: just fire it up on low for 9 to 10 hours while you go about your day!
Recipe FAQs
Q: Can I use a different cut of meat?
A: Absolutely! Chuck roast is a great alternative if brisket isn’t available.
Q: How do I know when the brisket is done?
A: The brisket should be fork-tender; if you can pull it apart easily with a fork, it’s good to go!
Q: Can I freeze the leftovers?
A: Yes! Wrap properly in foil or a freezer-safe container for up to 3 months. Just thaw in the fridge overnight before reheating.
Q: Can I add other vegetables?
A: For sure! Potatoes, parsnips, or even turnips can make an excellent addition.
Q: What kind of bread goes well with this dish?
A: A nice crusty sourdough or a warm baguette would be divine for mopping up the gravy!
