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.
Copyright (c) 2005 Television Food Network, G.P., All Rights Reserved.
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By atlgaypharmacist
on December 25, 2011
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Super easy recipe! I brought this to my boyfriend's parent's house for X-Mas dinner, and it was a big hit. Also, I do not own a Dutch oven, so I started the recipe in a huge stock pot on the stove and then transferred everything to a large roasting pan for the oven stage. I think because of the thinner bottom of the stock pot, the fat cap blackened a little when I was browning the brisket, but it did not hurt the flavor and the stock pot deglazed nicely when I added the vermouth. It may have even added a little smokey, roasted flavor. This was a great first time recipe to learn the mechanics of cooking a brisket, but my only complaint is that the flavor is a little bland. Next time, I am going to experiment with some more complex seasoning: rosemary, Worcester sauce, maybe even some jerk spices???
By ybulayevskaya_1...
Brooklyn, 72
on March 29, 2010
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This was my very first brisket. Takes a while to cook but otherwise simple and no-fuss. My husband took a bite and all he said was "YES...." : thats all I have to say!
By amnestylina_6815800
Edmonton Alberta
on December 08, 2009
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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!!!
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