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Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Best Brisket
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- Level: Easy
- Total: 4 hr
- Active: 45 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 703
- Total Fat
- 45 g
- Saturated Fat
- 17 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 6 g
- Sugar
- 22 g
- Protein
- 37 g
- Cholesterol
- 170 mg
- Sodium
- 1061 mg
This classic holiday brisket delivers everything you want from a celebratory centerpiece: tender slices of beef braised until meltingly tender in a savory-sweet sauce with onions, carrots and dried fruit. Even better, it can be made a day ahead, making holiday entertaining a little easier while rewarding you with even richer flavor.
- Level: Easy
- Total: 4 hr
- Active: 45 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 703
- Total Fat
- 45 g
- Saturated Fat
- 17 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 6 g
- Sugar
- 22 g
- Protein
- 37 g
- Cholesterol
- 170 mg
- Sodium
- 1061 mg
Ingredients
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Directions
- Position a rack in the lower third of the oven, remove any other racks and preheat the oven to 350 degrees F.
- To a small bowl add 2 teaspoons salt, 1/2 teaspoon pepper and paprika. Mix to combine. Season the brisket with spice mixture and rub it into the surface of the meat. Heat a large Dutch oven (preferably oval) or other heavy-bottomed pot over medium heat and add the oil. When hot, add the brisket, fat side down, and cook until browned on the underside, 2 to 3 minutes. Turn over and brown the other side, about 2 minutes more. Remove to a baking sheet.
- Add the carrots and onions to the pot and stir to coat in the oil. Cook, stirring occasionally, until the onions are wilted and lightly browned, 4 to 5 minutes. Stir in the thyme and garlic. Clear a spot in the bottom of the pot and add the tomato paste to it. Cook, stirring in that spot, until the paste darkens a shade or two, about 1 minute, then it stir into the vegetables. Add the red wine, bring to a simmer and cook until almost reduced, 1 to 2 minutes. Add the broth, brown sugar, vinegar and bay leaves and bring to a simmer. Add the brisket back to the pot fat-side up.
- Cover and bake until the brisket is just tender, 2 hours 30 minutes to 2 hours 45 minutes.
- Stir in the apricots and prunes, cover and continue to bake until the brisket is very tender all over (a paring knife inserted in several places will slip out easily), 20 to 30 minutes more. If you have time, let the brisket cool to room temperature in the sauce and refrigerate overnight.
- To serve, remove any fat that has solidified on the surface and remove the brisket to a cutting board. Bring the sauce to a simmer over medium-low heat, then adjust the consistency by reducing it if too thin or adding a little water if too thick.
- Meanwhile, thinly sliced the brisket against the grain. Season the slices lightly with salt and add back to the sauce. Simmer to warm it through thoroughly, 5 to 7 minutes. Remove the bay leaves. Serve the brisket on a rimmed platter with the sauce, vegetables and dried fruit.
- You can also serve the brisket right away: Remove the brisket to a cutting board and let rest for 15 minutes. Skim any fat that has risen to the surface of the sauce and remove the bay leaves. Bring the sauce to a simmer over medium heat and reduce to your liking. Slice the brisket, season lightly with salt and serve on a platter with the sauce, vegetables and dried fruit.
