Homemade Beef Brisket Recipe

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beef brisket recipe

Beef Brisket

Ingredients:

  • 2 Tbsp Garlic Paste
  • 1/2 teaspoon Kosher Salt, plus additional seasoning
  • 4 sprigs fresh Rosemary, needles – not the stem part!
  • 1/4 cup extra-virgin olive oil
  • 1 2 lb Beef brisket
  • Fresh ground black pepper
  • 4 large carrots – cut in 3-inch chunks
  • 3 celery stalks – cut in 3-inch chunks
  • 2 large red onions – skin removed and cut in half
  • 2 cups Beef Stock
  • 1 16 oz can of whole tomatoes
  • 2 Tbsp dried Parsley
  • 3 bay leaves

Directions: 

  1. Preheat your oven to 325 degrees
  2. Trim the fat off your brisket and coat both sides with kosher salt and pepper. Set aside.
  3. Chop your rosemary finely. Place it in a small bowl, mix with garlic past 1/2 tsp kosher salt and 2 Tbsp Olive Oil. Stir until well combined.
  4. In a Dutch oven or roasting pan coat the sides with the rest of the olive oil. Heat over medium heat until the pan is seasoned and it starts to smoke off. Place your brisket in the pan and sear each side about 5 minutes until brown. Add in your vegetables around the brisket. Pour your rosemary mixture over top. Add in your canned tomatoes and smash them slightly with your hand. Add in your stock, parsley and bay leaves.
  5. Place the lid on your Dutch oven or cover with tin foil and place in your oven.
  6. Bake for 3 1/2 hours, basting every 30 minutes with the juices.

To Serve: 

  • Remove your brisket and wrap it in foil. Set aside for 15 minutes for the juices to redistribute.
  • Remove the vegetables and put in a bowl to serve later.
  • In a small container with a lid add in 1/4 cup corn starch and 1 cup cold water. Shake together to combine.  Place your Pan back on the stove top over medium heat, bring to a boil. Pour in your cornstarch slurry. Turn off the heat and mix until thickened. Ladle over your meat or potatoes.
  • Serve with mashed potatoes!

This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!

Homemade Beef Brisket Recipe

Homemade Beef Brisket Recipe

Ingredients

  • 1/2 teaspoon Kosher Salt, plus additional seasoning
  • 4 sprigs fresh Rosemary, needles - not the stem part!
  • 1/4 cup extra-virgin olive oil
  • 1 2 lb Beef brisket
  • Fresh ground black pepper
  • 4 large carrots - cut in 3-inch chunks
  • 3 celery stalks - cut in 3-inch chunks
  • 2 large red onions - skin removed and cut in half
  • 2 cups Beef Stock
  • 1 16 oz can of whole tomatoes
  • 2 Tbsp dried Parsley
  • 3 bay leaves

Instructions

  1. Preheat your oven to 325 degrees
  2. Trim the fat off your brisket and coat both sides with kosher salt and pepper. Set aside.
  3. Chop your rosemary finely. Place it in a small bowl, mix with garlic past 1/2 tsp kosher salt and 2 Tbsp Olive Oil. Stir until well combined.
  4. In a Dutch oven or roasting pan coat the sides with the rest of the olive oil. Heat over medium heat until the pan is seasoned and it starts to smoke off. Place your brisket in the pan and sear each side about 5 minutes until brown. Add in your vegetables around the brisket. Pour your rosemary mixture over top. Add in your canned tomatoes and smash them slightly with your hand. Add in your stock, parsley and bay leaves.
  5. Place the lid on your Dutch oven or cover with tin foil and place in your oven.
  6. Bake for 3 1/2 hours, basting every 30 minutes with the juices.
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