This is a most succulent beef dish since brisket is an affordable piece of beef. Even in Belize this is an affordable cut.
Brisket comes from the lower part of the beef shoulder, so it’s a tougher piece of meat and needs to be slow-cooked. Some cooks will put it on a smoker for 18 hours, but since not everyone has a smoker a low-temp oven for a much shorter period of time will yield excellent results.
Let your beef come to room temp before cooking it. This brisket is thinner, but you can ask your butcher to cut it more to a roast size.
In this recipe I cook my brisket at 325 degrees for 4 hours. I like to start with a hot oven, 400 degrees for 20 minutes and then lower the temp to 325.
I’ve tried this recipe in a slow cooker, in a covered baking dish and on a large cookie sheet wrapped in aluminum foil many times. All these methods work well but I prefer to use my cast-iron Dutch oven and an old cooking method of sealing the space between the lid and the pot with a flour paste. The flour paste locks in the steam and cooks meat, and especially tougher pieces of meat so that when cooked they are tender, falling apart and off the bone.
It’s the most consistent and ideal method of cooking tougher meat. The cooked dough on the exterior of the pot isn’t edible, just a brilliant way to lock in moisture.
When seasoning your beef opt for sea salt, like Himalayan Pink sea salt and freshly cracked black pepper to heighten the flavour.
Your brisket can be made ahead and reheated on low in the oven. Leftovers make for amazing pulled-beef sandwiches and in addition the meat can be pureed to fill ravioli.
This is a great dish to prepare for large gatherings, especially family dinners. Enjoy!
Braised Beef Brisket
Ingredients
- 3 tbsp Grape seed oil
- 3 Lbs Beef Brisket Suggested serving is 1/2 lb per person
- 3 Large cooking onions, sliced
- 2 tsp salt
- 2 tbsp Brown sugar
- 1 Cup Beef broth Opt for low-sodium
- 1 1/2 tbsp Tamari Sauce - this is a Gluten Free product Worchestershire sauce would work well if you don't have a gluten intolerance
- 4 Garclic cloves, minced Opt for locally grown garlic
- Salt and freshly cracked black pepper
- 2-3 tbsp flour, aprox amount
- 1/2 cup Water
Instructions
- Let beef come to room temp before cooking.
- Salt and pepper one side of brisket. In a large pot heat 2 tbsp of oil. Place seasoned side down in pan to sear. Salt and pepper top side. Flip when beef doesn't stick to bottom and browned. When seared on both sides remove from pot and let rest on a large plate.
- Add 2 tbsp of oil. On medium heat add sliced onions and cook 5 minutes till soft. Add salt and sugar and stir well. Continue cooking until very soft and caramelized, aprox 20 minutes, stirring periodically. Remove from pan and set aside.
- In the meantime combine in a bowl beef broth and tamari or Worchestershire sauce. Set aside. Preheat oven to 400 degrees.
- Return brisket to pot. Spread minced garlic over entire top of brisket. Cover with caramelized onions. Pour broth mixture around brisket and a little on top taking care not to let broth wash away garlic. Lift brisket to ensure liquid has gone underneath it.
- In a small bowl add 1/4 cup of water and flour and mix well until it forms a thick paste. Add more flour as necessary until paste isn't too runny and easy to work with. Place lid on pot and seal with paste, pressing into space in between lid and rim of pot. Check for no pin-size holes where steam can escape from. Transfer carefully to oven, being careful not to disturb lid from pot. Cook for 20 minutes then lower oven temp to 325. Cook for min 4 hours and up to 5 hours.
- Remove brisket from oven and let cool. Crack lid open and remove brisket from pot to serving tray. Pulled beef option - While brisket is still in pot use two forks to pull beef apart. Then transfer to serving tray. Serve immediately.