Brisket

The leaves are falling, the temperature is dropping and sunlight is fading.  Although that may seem very dreary,  there is one great (often forgot about) feature of the change in season.  That is……drum roll please…….Hearty, Winter Food! I’m talking soups, chili, roasts, stuffing, root vegetables, etc.  The perfect Sunday night meal, when all you want to do is burrow in your house and pile on the covers.  These recipes also go really well with dark, broody ales and/or a robust glass of Cabernet Sauvignon.  BONUS!

So to start the season, I thought I’d unveil my grandmother’s family recipe for Brisket.  I made this for my boyfriend and his dad last Sunday, and it was a hit.  My sides were baked potatoes and cabbage with butter and nutmeg, but you can serve whatever sides you’d like with the dish.

Braised Beef Brisket

Makes 8-10 servings; Time: 3 hours (including prep time)

1 whole beef brisket, about 5 pounds, cut lean

2 cups chopped yellow onion

1 cup chopped mushrooms

1 large ripe tomato (cored, chopped, peeled and seeded)

1 teaspoon garlic

36 oz. beef broth, or enough to almost cover brisket

3 tablespoons olive oil

Instructions:

1. Preheat oven to 350° F
2. Heat a large skillet on medium-high heat for 2-3 minutes.  Add the olive oil, so it covers the entire skillet, then add the beef.  Sear each side for about 5 minutes or until it is nicely brown.  Remove meat from skillet and place in oven-proof casserole dish.  While you don’t need to sear the meat, it really helps retain the juices and moisture.
3. Add chopped onions, mushrooms, garlic, tomato and beef broth until the meat is almost completely covered in the casserole dish.  If you don’t have enough beef broth, you can add water.
4. Place in the oven, turning the meat every 30 minutes, until tender, approximately 2.5-3 hours.
5. Allow brisket to rest for 10-15 minutes, while you boil down the gravy/broth over a high heat.
6. Carve thin slices of the brisket going against the grain.
7. Voila! Brisket is ready to serve with whatever seasonal sides you’d like. My sides were baked potatoes and cabbage with butter and nutmeg.

Rebecca Johnson

A born and bred New Yorker, Rebecca made the big trip “down south” to DC in 2006 and hasn’t looked back. She spends her days strategizing/planning/ideating how interactive products can help her clients and change the world. In her free time, she explores DC’s ever expanding bar, restaurant and small business scene, plays a crap ton of soccer, attends concerts that contribute to her sleep deprivation and embarks on local adventures. Read why Rebecca loves DC or follow her on twitter.