So does the fact that Matt and I are enjoying our new Le Creuset braiser more than we ever would a new flat screen television make us real nerds? Oh, the culinary doors this little jewel has opened for us! After preparing paella right out of the gate, our next order of business was brisket. For some reason, I have been craving barbeque, and this was just what the doctor ordered to scratch that itch.
I stumbled upon this recipe a couple of years ago in Relish magazine. I was drawn to the simplicity of the preparation here: tomato paste, onions, garlic and a few other readily-available ingredients. I would have never imagined the taste sensation achieved by marrying all of these independently humble elements. The sauce has a velvety, smoky flavor, and the beef itself is tender but not overly so. This is now my go-to for brisket, hands down!
For the most part, I left this recipe alone. A couple of minor changes: I browned and then roasted the brisket all in the same pan, which allowed me to take full advantage of all of the tremendous flavor the carmelization of the beef imparts. As a final step, I also incorporated a beurre manié (a mixture of butter and flour) to thicken the gravy.
Classic Beef Brisket
(Adapted from Relish Magazine)
For a downloadable PDF of this recipe, click here.
1 approximately 3-pound beef brisket
6 ounces tomato paste
1 tablespoon olive oil
Coarsely ground black pepper
2 medium onions, chopped
6 cloves garlic, chopped
One-half bottle (375 mL) burgundy wine
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon fresh rosemary, chopped
1/3 cup low-sodium soy sauce
1/2 cup water
1 tablespoon flour
1 tablepoon butter
Preheat oven to 350. Heat oil in a Dutch oven (or braiser) over medium-high heat. Season brisket with salt and pepper; add to pan and brown generously on all sides. Remove brisket from pan and rub evenly with all of the tomato paste.
To the same Dutch oven, add onions and stir to coat. Place meat on top of onions.
Combine garlic and next 6 ingredients in a medium bowl; whisk to combine. Pour over brisket. Cover and bake 2 to 2/12 hours, basting often with pan juices. Uncover and bake an additional 30 minutes. Remove meat to cutting board and allow to rest for about 15 minutes before slicing.
While the beef is resting, finish the sauce. Bring pan juices to a steady simmer over medium-high heat. Combine flour and butter to form a paste and whisk into pan juices. Bring to a boil, lower heat to a simmer. Cook, stirring often, until sauce is thickened.
Buen provecho!
Having grown up in a home brimming with sewing notions and paintbrushes, Amy has a deep love for all things creative. On any given day, you’ll find her knee-deep in her latest creative endeavor, with projects ranging from sewing and crafts to home decor and kid-friendly ideas. Amy believes that everyone, regardless of skill level or experience, possesses the ability to create something beautiful, and Positively Splendid was born of her passion for helping others harness their innate creative potential.
Found your blog on BlogFrog! LOve your blog! My husband absolutely loves brisket but I have never made it for him. But, your recipe looks great! I might just adventure and try it out! 🙂
Haha…not at all! I love using my Le Creuset more than anything and find excuses to cook. found your blog on Friday Follow. Have a great day! Maria
How did I miss following you back? So sorry! I’m glad I’m following you know. Thanks for following and stopping by again!
YUMMY!!
I have that pot too! 🙂
Hugs,
Bird
Looks delish! I don’t think I have ever made a brisket before. Good job to you! I write over at Blogger Chix Designs about how to help blogs grow their readership. I recently gave out a free report on the subject. Today we are talking about why setting goals for your blog is really helpful. Feel free to check it out if you’re interested.
Sarah
http://bloggerchixdesigns.blogspot.com
WOW! That looks awesomely delicious! I am going to have to check into a Le Creuset!
I found your blog vie blogfrog…and it’s wonderful! I love the cooking pictures. One of my daughters is an aspiring chef…so I will be showing her your post.
Blessings to you!