Classic Beef Brisket Recipe
Classic Beef Brisket
Simple to prepare, yet elegant, this brisket is a staple. To speed up the cooking process, we slice the brisket halfway through the roasting period and nestle back into the cooking liquid. Caramelized onions and carrots make a rich sweet gravy balanced by savory tomatoes.
- 1/4 cup tomato paste
- 4 large carrots (1 pound), cut into 3-inch pieces
- 8 cloves garlic, smashed with the side of a knife
- 2 large onions, peeled and 1/2-inch sliced
- 2 tablespoons high-heat vegetable oil
- 1 tablespoon matzo meal
- Pepper, to taste
- Kosher salt, to taste
- 1 (15 ounce) can diced tomatoes
- 3 pounds beef brisket, fat lightly trimmed
- Preheat oven to 350° F.
- Season brisket generously with salt and pepper. Then, dust with matzo meal.
- Heat Dutch oven over medium-high heat. Add vegetable oil. Once oil is hot, add brisket and sear until brown, about 3 to 4 minutes. Flip and sear second side. Remove brisket and set aside.
- Add onions to the same pot and reduce heat to medium. Cook, stirring occasionally, until soft and caramelized.
- Stir in carrots and garlic. Add diced tomatoes with juice, and stir to dissolve any brown bits accumulated on the bottom of pan. Bring to a simmer and season with salt and pepper, to taste.
- Turn off heat. Spread tomato paste over top of brisket. Submerge meat into mixture along with any accumulated juice. Cover pot and transfer to oven for 1 1/2 hours.
- Remove pot from oven and remove beef from pot. Transfer to a cutting board. Carve brisket into 1/2-inch slices, cutting against the grain. Nestle slices back in the pot and spoon over some of the mixture.
- Return pot to oven with lid off. Lower heat to 325°F and cook until fork-tender, about 1 1/2 to 2 hours. Check periodically and add a couple tablespoons of water to loosen sauce, if needed. Serve brisket with pan juices topped with caramelized onions and carrots.
- Cook’s Tip:
- The technique of slicing the brisket halfway through allows the syrupy gravy to work its way between each piece. This results in juicy, yet tender, slices which hold moisture surprisingly well. Roasting with the lid off for the second half of the process helps concentrate the juices and brown the surface, making each slice a bit like an end piece.
- This recipe is even better on the second day. It’s a great dish to make ahead and freeze.