Braised Beef Brisket

If you've never made brisket before, you're in for a treat!  It's super juicy and tender!  It's fatty too, but that is what makes it taste so good!

Enjoy!
Kirsten

BRAISED BEEF BRISKET

1 tablespoon salt
1 teaspoon freshly ground black pepper
1 1/2 pounds beef brisket, trimmed
3 tablespoons olive oil, ghee or coconut oil
1/2 medium onion, peeled and quartered
4 cloves garlic, peeled
2 sprigs fresh thyme
5 cups been bone broth or water

1)  Preheat the oven to 350F.

2)  Mix the salt and pepper in a small bowl and use to season the brisket evenly on both sides.

3)  In a Dutch oven or deep flameproof roasting pan, melt the cooking fat over medium-high heat, coating the bottom of the pan.  When the fat is hot, add the brisket and sear until golden brown, about 2 minutes on each side.  Remove the brisket from the pan.

4)  Reduce the heat to medium under the same pan and add the onion.  Cook, scraping the bottom of the pan with a wooden spoon to prevent burning, until the onion is softened, 2 to 3 minutes.  Add the garlic and cook until aromatic, about 1 minute.  Add the thyme, broth or water and brisket, increase the heat to medium-high, and bring to a boil.

5)  Cover the pot, transfer to the oven and bake, turning the meat after each hour, for 3 1/2 to 4 hours, until the brisket is fork tender.

6)  Transfer the brisket to a bowl and shred or slice thin, discarding the excess fat.  Discard the thyme stems.

7)  Ladle the cooking liquid, onions and garlic from the pan into a food processor or blender.  Blend the sauce completely.  Place the pan back on the stove top, return the sauce to the pan and bring to a simmer over medium-high heat.  Simmer until the sauce coats the back of a wooden spoon, about 5 minutes.

8)  Serve the brisket warm with the sauce.

NOTES:

~Slow Cooker method:  Do steps 2 and 3 first!  Then add all ingredients to the slow cooker, covering with broth or water just to the top of the meat (it may not require the full 5 cups).  Cover and cook on low for 8-9 hours.