How to Make Braised Brisket of Beef

We are going to some delicious braise brisket of beef. This is the only ingredient that you need, the amounts I will give later— onions, fresh tomatoes, celery, carrots, fresh thyme, bay leaves, fresh garlic and Cabernet Sauvignon and a nice piece of brisket of beef.

Season the meat first with salt and pepper. The pot that I am going to cooking in, is the pot that I am going to brown the beef in. Put in there the fat side down. No reason to put any oil or anything into the skillet at that fat will render a little and we put 20 of fat in there to sauté the vegetable after this meat is brown. So I am going to fill the high flame, this brown on both sides. It only takes a few minutes needed on the side, that is fine, that is the fat side, a little of grease have been there, and I will put the meat side down. After the meat side brown, we are put on the vegetables in there.

Now, while this for braising instead of boiling, because it is not fully submerged in a liquid. There will just a couple enters of liquid in there. The water, the wine, it will simmer every 15 minutes you turn it around until the meat is done only skipping the level of the liquid in there is the same. So you do not might have to add water and next braising. You see, it took this in the oven like this. But I am going to do it on top with its leave nice and tight, it works the same way. We always do the same thing in the brown within. So, there’s so much flavor in the pan right now for just another minute. I like to get some nice bowl around. It will help darken the stove flame while it is made. We braised the pan with the white wine, I made it brown.

Now, we add all the vegetables and everything that you saw in the board except the tomatoes. I want to put the tomatoes in the end because liquid will come out in the tomatoes preventing my vegetable here from getting some color. We will be sautéing these for a couple of minutes waiting it up good. I will put the meat on, so I will put the tomatoes in there, but the meat on top, but the white wine or liquid and it will be ready to cook and hopefully in about three to three and a half hours we have a beautiful piece of braised brisket of beef. Nothing is better than that. The only problem, we are going to making like this in the house. It really smoked up the house.

Usually, I will do this outside on the grill put my skewer on the grill outside and do the whole thing out there and bring it back into the house if finish cooking in here. But since I am making a video, it is a little bit easier like this. As you see now, the vegetables are picking up a nice pretty color here. I can get a whole lot, but there is in the pan, or at this point, we going to add the tomatoes to these and sauté few more minutes. All of this will be strained later. None of this will be strained later. Remember, this will be eaten.

And then you serve with the brisket but it goes nice on what ever you like any kind of starch. I advised since it had salt to go with it, maybe brewed noodles that works well, mashed potatoes, very nice. We also put some of that sauce that is made on the mashed potatoes, fresh mashed potatoes of course. We will get this a few more minutes, alright. That is good, vegetables are done now. Now this my own purpose skillet which I loved is sauté in here, cooked faster in this, works up very well. It is already half inches across and three and half inches deep for the thick bottom because sautéing from many thing. The beef fits part in there in that amount. Just put the red wine and enough water not to cover it, this is going to reduce, that is good enough. Now, if this comes to a boil and then we put a little on nice and tight, after it comes to a boiled with simmer it for the rest of the time.

This has been simmering for about three and a half hours. I do not have to add any more liquid, it may seem that way, but we shrinks to remember that this looks like. It filled the pot and how do you if it is really done? The fork like this, you push it in to the thickest part, when you left up, when it comes out easy noticed, it does not come out easy you still have to cook it longer.

The next step is to strain in the sauce into the fine strainer, once this is done, all of it, noticed how I do it, into a plastic container, you could push gentle on the vegetables are in there or you could just shake it. You bring your spoon to start. Get as much as you can and discard the vegetables continued that until it is all done. If you strained everything, I quarter and a half when back into the pan and I used wondra to thickened it today. Usually, I use the rule, any reason I use this?

A lot of fat is in that sauce and usually, a rule is made of some fat with flour. So, this way, I do not have to skim off the fat and just add the wondra and I use the quarter of the cup and there it is not too thick, nice and thin, goes great on mashed potatoes and anything else. And we are just let this simmer for a few minutes and the sauce is done. While, one last step we have to do is removed the fat on from one side, and after removing the fat, it will out to sliced it up, you can almost pull it fat off.

Next thing we do it just sliced up the brisket, noticed the gain is running this way, the top little piece is just ignore that, as far as the gain. The grain run this way, you sliced against the grained never with the grain— against the grain, these two nice pieces of brisket. We’re going to put a little sauce on there. The sauce is on there, as of mashed potatoes, noodles, vegetables, what ever you like, and there you go. Enjoy the brisket.