Braised brisket

Braised brisket

Based on 12 ratings

Difficulty

Medium 👍
20
min.
Preparation
180
min.
Baking
0
min.
Resting

Ingredients

Servings:-7+
1 kg beef brisket
1 tbsp olive oil
shallots
1 bulb garlic
1 tbsp tomato paste
1 tbsp grainy mustard
500 ml beer (pils)
200 ml beef stock
bay leaves
1 tbsp honey
1 tbsp corn starch
1 tbsp water
salt
pepper
roasted vegetables for serving
Metric
Imperial

Utensils

  • oven
  • large ovenproof pot with lid
  • sieve
  • aluminium foil
  • small saucepan
  • cutting board
  • knife

Enjoy with

Cabernet Sauvignon
A full-bodied red to accompany a hearty brisket dinner.

Nutrition per serving

Cal
304
Protein
29g
Fat
17g
Carb
5g

Step 1/4

Pre-heat oven to 160°C/325°F. Season brisket with salt and pepper. Heat oil in a large, heavy-bottomed pot and briefly brown brisket on all sides. Peel shallots and garlic cloves.
  • 1 kg brisket
  • 1 tbsp olive oil
  • 3 shallots
  • 1 bulb garlic
  • salt
  • pepper
  • oven
  • large ovenproof pot with lid
  • cutting board
  • knife

Pre-heat oven to 160°C/325°F. Season brisket with salt and pepper. Heat oil in a large, heavy-bottomed pot and briefly brown brisket on all sides. Peel shallots and garlic cloves.

Step 2/4

Remove brisket from pot. Briefly fry shallots and garlic in remaining fat. Add tomato paste and mustard and briefly sauté. Pour in beer and stock. Add bay leaves and honey and let simmer for approx 2 min.
  • 1 tbsp tomato paste
  • 1 tbsp grainy mustard
  • 500 ml beer (pils)
  • 200 ml beef stock
  • 5 bay leaves
  • 1 tbsp honey

Remove brisket from pot. Briefly fry shallots and garlic in remaining fat. Add tomato paste and mustard and briefly sauté. Pour in beer and stock. Add bay leaves and honey and let simmer for approx 2 min.

Step 3/4

Place meat back in pot and cover with lid. Transfer pan to oven and roast at 160°C/325°F for approx. 2.5 hrs. Remove lid and place back in oven for approx. 30 min. more. Remove brisket form pot, cover with aluminum foil ,and let rest for approx. 15 min.
  • aluminium foil

Place meat back in pot and cover with lid. Transfer pan to oven and roast at 160°C/325°F for approx. 2.5 hrs. Remove lid and place back in oven for approx. 30 min. more. Remove brisket form pot, cover with aluminum foil ,and let rest for approx. 15 min.

Step 4/4

Meanwhile, strain remaining liquid into a saucepan. Mix cornstarch and water to form a slurry, then add to the liquid. Simmer over medium heat until gravy is reduced and thickened to preference. Slice brisket and serve with gravy and roasted vegetables on the side. Enjoy!
  • 1 tbsp cornstarch
  • 1 tbsp water
  • roasted vegetables for serving
  • sieve
  • small saucepan

Meanwhile, strain remaining liquid into a saucepan. Mix cornstarch and water to form a slurry, then add to the liquid. Simmer over medium heat until gravy is reduced and thickened to preference. Slice brisket and serve with gravy and roasted vegetables on the side. Enjoy!