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Prep Time: 35 Minutes Cook Time: 205 Minutes |
Ready In: 240 Minutes Servings: 4 |
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Every cook should have a good brisket recipe at the ready, and this one's a doozy. Braised with lots of browned onions, carrots, and celery in a mix of chicken broth and crushed tomatoes, the beef exits the oven full-flavored and fork-tender, ready to be shredded for the country hash or sliced and served with mashed potatoes for a homey dinner (though it's even better if you can wait a day). By all means, freeze the leftover braising liquid; it's wonderful as a sauce for fettuccine or as the base for a vegetable barley soup. Ingredients:
3 tablespoons canola oil |
1 (2-pounds) piece beef brisket (preferably second-cut) |
2 large white onions, chopped |
4 medium carrots, cut into 1-inch pieces |
4 celery ribs, cut into 1-inch pieces |
6 garlic cloves |
1/4 cup cider vinegar |
1 cup chicken stock or reduced-sodium chicken broth |
1 (28-ounces) can crushed tomatoes |
Directions:
1. Preheat oven to 350°F with rack in lower third.
2. Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Season brisket with 1 tsp each of salt and pepper, then brown brisket, turning once, about 8 minutes total. Transfer to a plate.
3. Reduce heat to medium. Add onions to pot and cook, stirring occasionally, until golden-brown, 12 to 15 minutes. Add carrots, celery, and garlic and cook, stirring occasionally, until golden, 10 to 12 minutes. Add vinegar, stirring and scraping up brown bits. Add stock and tomatoes and bring to a simmer. Return brisket to pot, nestling it in braising liquid (liquid will not cover meat). Cover with a tight-fitting lid and braise in oven until fork-tender, 3 to 3 1/2 hours.
4. Cooks' note: Brisket is best if made at least 1 day ahead (and up to 3 days) and chilled (covered once cool). Skim off fat before reheating.
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