Our version is a bit simpler than the original. I found that the step of salting the meat ahead of time didn’t impact the flavor or texture of the finished dish, so I omitted it. While I do my best to plan ahead, salting the brisket the day before and allowing it to sit overnight in the refrigerator before beginning the recipe simply didn’t happen one Sunday because I had forgotten the night before. When that brisket turned out equally delicious and tender, I decided to cross that preparation right off my recipe. You can certainly give it a try and see if you find it to be noticeably different. Over the winter, I’ve adjusted the quantities and timing a bit from the original recipe. After testing my version many times, we’ve agreed that our version is just to our liking. It’s delicious and tender every time. The leftovers are even better 24 or 48 hours later. We enjoy them on sandwiches spread with a bit of homemade horseradish sauce or tarragon mayonnaise. I also love to shred a bit of the leftover brisket and serve it with caramelized fennel over a bed of creamy, cheesy grits. Just writing about it makes my mouth water. One bite of this brisket and you’ll understand why at our farmhouse, Sundays are for braising.
Servings: 8people
Author: Jennifer from 1840 Farm
Ingredients
4-6poundsbeef brisket
kosher or sea salt
1-2TablespoonsAll-purpose flour
1Tablespoonlard
2poundsthinly sliced onions(approximately 6-8 medium onions)
4Tablespoonstomato paste
6clovesgarlic, sliced thinly
4large carrots, peeled and diced
salt and pepper
Instructions
Pat the brisket dry with a paper towel. Salt liberally. Sprinkle the brisket with the flour, using as much as is necessary to dust the entire surface.
Prepare the onions, garlic, and carrots. They will be used in separate steps, so keep the garlic and carrots separate from the onions.
Preheat the oven to 350ºF. Place a large oven safe pot or roasting pan with a lid over medium-high heat. I like to use my cast iron or enameled cast iron Dutch oven, but any heavy pot with a lid that is safe to move from stovetop to oven will do the job.
Add the lard to the warm pan, swirling to coat the bottom evenly. Add the brisket to the pan and sear on both sides. Five minutes per side should be enough to sear and lightly brown the brisket. Remove the brisket to a large plate or dish to rest as you caramelize the onions.
Lower the heat to medium and add the onions to the pan. Season with a salt and black pepper and stir to coat them with the fat in the pan. Cook them for 15-20 minutes, stirring frequently to prevent them from sticking. They should soften and become translucent before taking on the golden brown color of caramelized onions. If they stick to the pan, you can add a bit more lard or a little water to the pan.
Turn off the heat. Spread the onions evenly in the bottom of the pan to create a bed for the brisket. Add the brisket back to the pan along with any juices that have collected as it rested. Spread the tomato paste evenly on the top surface of the brisket. Add the garlic and carrots to the top of the brisket, allowing any excess to fall to the bed of onions below. Season with salt and pepper. Place the lid on your pan and transfer to the warm oven. Cook for 90 minutes.
Remove the pot from the oven. Remove the lid and allow the brisket to rest for 10 minutes. Transfer the brisket to a large cutting board or large platter. Slicing against the grain, portion the brisket into ½ inch slices. Transfer the slices back to the braising pot, nestling them into the onions and overlapping them if necessary to fit. Replace the lid and transfer back to the oven to braise for another 90 minutes.
Remove the pot from the oven. Allow the brisket to rest for 10 minutes before serving. The pot will remain hot, keeping the brisket and onions warm while allowing the meat to rest. Serve the brisket, spooning onions, carrots, and garlic from the pan over each serving. I often serve this brisket with a homemade horseradish sauce made by stirring together sour cream and horseradish to our liking and seasoning with a bit of salt and pepper.
Any leftover brisket and vegetables can be stored in the refrigerator. The flavor will improve overnight, making for delicious leftovers the next day. Warming the leftovers in the vegetables and sauce will prevent the brisket from drying out as it is reheated.
Notes
Adapted from Nach Waxman’s Beef Brisket recipe shared by David Lebovitz.