Oven-Baked Beef Brisket Recipe for my BFF Emily
Ingredients:
• 1 beef brisket (about 4-6 lbs)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil or vegetable oil
• 1 large onion, thinly sliced
• 4 garlic cloves, minced
• 2 cups beef broth
• 1 cup red wine (or you can use additional beef broth)
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme (or use fresh if you have it)
• 2 bay leaves
Instructions:
1. Preparation: Preheat your oven to 225°F (150°C).
2. Season: Liberally season the brisket on both sides with salt and pepper.
3. Sear: In a large oven-safe pot or Dutch oven, heat the oil over medium-high heat. Once hot, add the brisket and sear on both sides until browned (about 4-5 minutes per side). Remove the brisket and set aside.
4. Sauté: In the same pot, add the sliced onion and sauté until translucent (about 5 minutes). Add the garlic and sauté for another minute.
5. Deglaze: Pour in the red wine, scraping the bottom of the pot with a spoon to release the browned bits.
6. Mix: Stir in the beef broth, tomato paste, thyme, and bay leaves. Bring the mixture to a simmer.
7. Bake: Return the brisket to the pot. Ensure it’s submerged at least halfway in the liquid. Cover the pot with a tight-fitting lid or aluminum foil.
8. Slow Cook: Transfer the pot to the preheated oven and bake for about 8-10 hours, or until the brisket is fork-tender.
9. Rest: Once cooked, remove the brisket from the oven and let it rest for about 15-20 minutes before slicing.
10. Serve: Slice the brisket against the grain and serve with the cooking juices from the pot. You can strain the sauce and reduce it on the stove for a thicker sauce, if desired.
Notes:
• Adjust the cooking time based on the size of your brisket. A smaller brisket will cook faster, while a larger one will take more time.
• You can also add vegetables like carrots, celery, and potatoes to the pot during the last hour of cooking for a complete meal.