Brisket

From Food Network Kitchens

Show: How To Boil WaterEpisode: Good Meals on the Cheap

Rated: 4 stars out of 5Rate itRead users' reviews (19)

RECIPE
COMMENTS & REVIEWS(19)

Cook Time:
3 hr 0 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 3 hr 0 min
Total:: 3 hr 10 min

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Ingredients

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
1 1/2 cups sweet vermouth
4 cups low-sodium chicken broth
8 medium carrots, peeled, and cut into thirds (14 ounces)

Directions

Preheat the oven to 375 degrees F.

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 to10 minutes. Transfer the meat to a plate and set aside.

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 bake, covered, until the brisket is fork tender, about 1 1/2 to 2 hours. Uncover, scatter the carrots around the brisket and cook until the carrots are tender, about 30 minutes more.

Transfer the brisket to a cutting board, cut the fat off the top and thinly slice the meat across the grain. Return the meat to the braising liquid and serve immediately or, cool to room temperature in the sauce, cover and refrigerate overnight. When ready to serve reheat in the sauce.

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Comments & Reviews

recipe Brisket
Lina Edmonton Alberta, AB 12-08-2009
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How can anyone have a dry brsket
Rated: 5 stars out of 5

wow I was amazed that anyone had dry brisket, brisket by definition is slow cooked in brine and served, well... wet. I LOVED... this recipe. Bring on more Brisket recipes, I use the cheap first cut and MAN am I glad...Thanks Food Network!!! Read more
recipe Brisket
Susan Deerfield Beach, FL 12-02-2009
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You go Tyler!
Rated: 5 stars out of 5

What a yummy brisket. To the person who paid $8.98 a pound... I have no idea who your butcher is, but that price for brisket... is outrageous I have made many briskets in my day and have never paid anywhere near that price. Back to the brisket.. it turned out really great. Don't forget to leave the meat rest for at least 10 minutes and cut across the grain. This insures tender meat, not stringy. I added carrots and potatoes and used port wine since I didn't have sweet vermouth. The recipe is a keeper. Any one who rated this poorly because the meat was dry, I can't imagine it being dry with all that gravy from the wine and broth, duh! Well, not everyone is a cook. Read the recipe!Read more
recipe Brisket
Linda New Hudson, MI 03-16-2008
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I won't make this again- RATE THE REAL RECIPE!!!!!
Rated: 1 stars out of 5

I followed the recipe. The meat was very dry. My husband & I thought it lacked flavor. Waste of money. I really wish... people would rate on the true recipe instead..."Well, I changed it some things.." It's really quite frustrating to me.Read more
recipe Brisket
Anonymous 12-07-2006
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Best brisket!
Rated: 5 stars out of 5

Comes out right everytime!
recipe Brisket
marty North Tonawanda, NY 07-01-2006
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Incredible
Rated: 5 stars out of 5

This recipe is incredible, yet so easy. The meat is so tender and tastey.As far as bad reviews,I don't get it. One important... thing is when you serve the meat, make sure you return it to the braising liquid and drizzle the liquid over the meat on your plate,it's moister that way. When storing leftovers, completely cover meat with liquid, when ready to serve REHEAT in sauce, it actually taste beter the next day.Read more
recipe Brisket
Anonymous 06-13-2006
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great easy brisket
Rated: 5 stars out of 5

dead simple and the kids love it!