Slow Roasted Beef Brisket
Recipe provided by ChefSavvy.com
by : Eat Farm to Fork
- 2 pounds beef brisket (“first cut” or “flat cut”)
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 1 tablespoon olive oil, divided
- 2 medium carrots, medium dice
- 2 stalks celery, medium dice
- 1 small onion, medium dice
- 3 garlic cloves, minced
- 1½ cups beef stock
- 3 tablespoons red wine
- 1 tablespoon Worcestershire sauce
- 2 whole bay leaves
- ⅛ teaspoon pepper
Prep: 20 minutes, Cook: about 3 hours, Serves: 4
- Preheat oven to 300 degrees
- Season the brisket with salt and pepper
- Add ½ tablespoon oil to a cast iron skillet
- Over high heat sear the brisket on both sides. This takes about 2 minutes on each side. Take out of the pan and set aside.
- Add ½ tablespoon oil to the same cast iron pan. Cook carrots, celery and onion for about 3-4 minutes until slightly tender.
- Add garlic and cook for one minute
- Add beef stock, red wine, and Worcestershire sauce. Bring to a simmer.
- Take off the heat and add in the bay leaves and season with pepper
- Place in the oven and cover. Cook until tender 3-4 hours. Baste every 30 minutes to an hour. If you run out of liquid add a bit more beef stock. The brisket should be easy to cut and fall apart when you pull at it with a fork.
- Take out of the oven and let rest for at least 30 minutes
- Cut or shred and serve immediately. Enjoy!