June 5, 2012

Beef brisket, braised with fresh herbs and onions

by Nate Rafn

This is a great way to cook beef brisket using a handful of easy-to-find ingredients. Thyme, chives, and rosemary are doing very well in the garden this time of year, giving a fresh seasonal boost to the meat.

Beef Brisket with Fresh Herbs and Onions - serves 4-6

1 tbsp. salt
1/2 tsp. ground cayenne pepper
1/2 tsp. ground black pepper
1 tsp. garlic powder

1 tbsp. fresh thyme, finely chopped
1 tbsp. fresh chives, finely chopped
1 tbsp. fresh rosemary, finely chopped

3 lbs. beef brisket

1 cup hot chicken or vegetable broth
1/2 cup red wine
1 tsp. lemon juice or rice vinegar
1/2 cup onion, diced

Preheat the oven to 350 degrees. Assemble the dry rub by mixing the salt, spices, and garlic powder. Season the raw brisket on both sides with the rub. Place in a deep roasting pan. Sprinkle the chopped herbs on top and press them into the meat. Roast the brisket, uncovered, for 1 hour.

Add the hot broth, red wine, lemon juice, and diced onion. Lower oven to 300 degrees. Cover the pan tightly with a lid or aluminum foil. Continue cooking for 3 hours, or until brisket is fork-tender.

Trim any excess fat and cut meat into thin slices across the grain. Arrange sliced meat on each plate. Skim the fat from the cooking liquid, and top the sliced brisket with onions and remaining pan juices. Serve immediately.

Recommended Side Dishes

Crushed Klamath Pearl Potato Cakes

Caramelized Klamath Pearl Potatoes

Sweet Corn Bread

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