Brisket

Show: Dinner: ImpossibleEpisode: No Pork, No Pressure

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

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
5 hr 30 min
Level:
Easy
Yield:
10 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 5 hr 30 min
Total:: 5 hr 45 min

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Ingredients

1/4 cup pure olive oil
6 pounds brisket
Salt and freshly ground black pepper
2 celery ribs, coarsely chopped
1 carrot, coarsely chopped
1 large onion, coarsely chopped
1 Fresno chile, halved
1/2 cup tomato paste
5 thyme sprigs
3 anchovy fillets, chopped
1 bay leaf
1 head garlic
4 cups chicken stock
2 cups dry red wine
1/3 cup red wine vinegar

Directions

Preheat the oven to 325 degrees F.

In a large enameled cast iron casserole, heat 2 tablespoons of the olive oil. Season the brisket with salt and pepper. Add half of the brisket to the casserole and cook over medium-high heat, turning on all sides until browned, about 6 minutes. Transfer the brisket to a plate. Repeat with the remaining oil and remaining brisket. Add the celery, carrot, onion, and chile to the casserole and cook over medium heat until softened, about 7 minutes. Add the tomato paste and cook, stirring frequently, until glossy, about 2 minutes. Add the thyme sprigs, anchovies, bay leaf, and garlic and cook for 2 minutes, stirring frequently. Add the stock, wine, and vinegar and bring to a boil. Return the brisket to the casserole, cover and braise for 1 hour. Drop the heat to 225 degrees F and cook 4 more hours or until meat is tender.

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Comments & Reviews

recipe Brisket
Robyn Radford, VA 02-03-2010
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Most popular Passover dish!
Rated: 5 stars out of 5

For Passover last year, I made a brisket and a roast chicken for the first night. The chicken was barely touched, because... everyone *loved* this brisket! It was moist, flavorful, and perfect for a seder! Now if I could just find a way to cook it in a slow cooker (my husband and I got a slow cooker for a wedding present and LOVE it), we'd have the perfect meal for any day of the week, PLUS leftovers!Read more
recipe Brisket
Tameca WASHINGTON, DC 01-09-2010
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Full of Flavor
Rated: 5 stars out of 5

I made this for Christmas and it was a big hit. My family loved this recipe and the best part was it was so easy. I made... one change, I let it get done in the slow cooker and it was even easier. Thanks Michael Symon for a great Christmas.Read more
recipe Brisket
Sondra Atlanta, GA 04-12-2009
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Brisket
Rated: 4 stars out of 5

You need to tell person who cooks it that it must be sliced against the grain so that it will not be stringy or chewy. Slice... the brisket when it is halfway through and cooled, skim off the fat and then continue the cooking with the "sauce" over it and covered for the rest ot the cooking time.Read more
recipe Brisket
rita Muncie, IN 12-16-2008
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Brisket Recipe
Rated: 4 stars out of 5

I also would like the ansure to these questions before I make this Brisket recipe. It sounds very good and I would like to... have it for Christmas.Read more
recipe Brisket
Carol Wyckoff, NJ 11-20-2008
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Brisket questions
Rated: 4 stars out of 5

3 questions: Did you use one whole 6 lb. brisket and cut it in half or did you use two separate 3lb. flat cut pieces? Did... you peel the head of garlic before adding to casserole? Did you wait 'til the brisket cooled before slicing (as it would usually fall apart if you don't) and then reheat the sliced meat? Carol C.Read more