By Edu Costa − On Monday, April 10, 2023, 10 months ago in Beef Recipes
5 out of 5 with 3 ratings
comments: 0 - views: 2270

Brisket Recipe


beef brisket is a delicious and hearty dish that is popular in cuisine.

Preparation time 20 min
Cooking Time3 h 30 min
Ready In3 h 50 min
Level of DifficultyEasy
Servings4

Ingredients

3 lbs. beef brisket1 large onion, chopped4 garlic cloves, minced2 bay leaves1 tsp. paprika1/2 tsp. ground cumin1/2 tsp. ground cinnamon1/2 tsp. ground allspice1/2 tsp. ground ginger1/2 tsp. dried thyme1/2 tsp. salt1/4 tsp. black pepper2 tbsp. olive oil2 cups beef broth1 cup red wine1 tbsp. tomato paste2 tbsp. cornstarch2 tbsp. cold waterFresh parsley, chopped (for garnish)
3 lbs. beef brisket1 large onion, chopped4 garlic cloves, minced2 bay leaves1 tsp. paprika1/2 tsp. ground cumin1/2 tsp. ground cinnamon1/2 tsp. ground allspice1/2 tsp. ground ginger1/2 tsp. dried thyme1/2 tsp. salt1/4 tsp. black pepper2 tbsp. olive oil2 cups beef broth1 cup red wine1 tbsp. tomato paste2 tbsp. cornstarch2 tbsp. cold waterFresh parsley, chopped (for garnish)
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Directions

  1. Preheat your oven to 350°F (175°C).
  2. In a small bowl, mix together the paprika, cumin, cinnamon, allspice, ginger, thyme, salt, and black pepper.
  3. The beef brisket should be covered and rubbed with the spice mixture.
  4. Heat the olive oil over medium-high heat in a sizable Dutch oven or oven-safe saucepan. Add the brisket and sear it on both sides until browned, about 5 minutes per side.
  5. Brisket should be taken out of the pot and placed aside.
  6. Add the minced garlic and onion to the same pot. The onion should soften after 2 to 3 minutes of sautéing.
  7. Add the bay leaves, beef broth, red wine, and tomato paste. Stir to combine.
  8. Return the brisket to the pot and spoon some of the liquid over the top.
  9. Put the saucepan in the preheated oven and cover it with a tight-fitting lid.
  10. Bake the brisket for 3–4 hours, or until it is cooked and easily shreds with a fork.
  11. Once the brisket is done, remove it from the pot and let it rest for 10 minutes.
  12. Meanwhile, strain the cooking liquid through a fine-mesh sieve and discard the solids.
  13. In a small bowl, whisk together the cornstarch and cold water until smooth.
  14. In a saucepan, heat the strained cooking liquid over medium heat. Slowly whisk in the cornstarch mixture, stirring constantly, until the sauce thickens.
  15. Slice the brisket and serve it with the thickened sauce spooned over the top. Garnish with chopped fresh parsley.

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