Recipe

Braised Beef Brisket Recipe

	Darbar / All my dishes 1 year ago Super comfort food. Delicious! Prep:20m Cook:240m Servings:6	Darbar
	braised beef brisket potatoes parsnips

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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)

3-4 parsnips, sliced into ½” pieces

4 cloves of garlic, crushed

3 celery ribs, cut into 1/2" pieces

1 pkg. white button mushrooms sliced thick and sauteed in butter

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 to 10 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 cook, covered, until the brisket is fork tender, about 2 hours. Uncover, scatter the garlic, carrots, parsnips, celery and mushrooms around the brisket and try to submerge them a bit. Cook for another 2 hours or until the meat is falling apart-tender.

Transfer the brisket to a cutting board and slice the meat across the grain in half-inch thick pieces. Plate the meat and spoon the vegetables and braising liquid over the top or, cool to room temperature in the sauce, cover and refrigerate overnight. When ready to serve reheat in the sauce.

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