Brisket

From Food Network Kitchens

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

Rated: 4 stars out of 5Rate itRead users' reviews (17)

RECIPE
COMMENTS & REVIEWS(17)

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
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!
recipe Brisket
Anonymous 04-11-2006
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Deliscious
Rated: 5 stars out of 5

Absolutely love this recipe. Since the show I have prepared this dish at least 4 times.
recipe Brisket
MM Luth-Timonium, MD 04-09-2006
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My first brisket!
Rated: 4 stars out of 5

As long as you heed the ingredient list's most important two words "first-cut", you can't go wrong with this recipe. ... Delicious gravy...tasty meat that wasn't stringy when sliced properly. I use baby carrots, and they work just as well. I also tried this recipe in a slow-cooker, making necessary adjustmens in the amount of liquids and it was wonderfully tender and fragrant! Enjoy!Read more