This brisket is yummy, fork-tender, and so crazy easy! Absolutely delicious, and leftovers are perfect for sandwiches or in any number of recipes. We’ve really cut back on the amount of red meat we eat, so when we indulge, I make sure to get a really good cut of beef, meaning grass-fed, organic, pasture-raised beef. It’s a bit pricey, but if we’re putting it in our bodies, I think the extra cost is so worth it, right? And then there’s the whole animal welfare side of things, and I just can’t stand to think of the horrific methods used to raise livestock in factory farms. I have purchased my meat through a CSA where I know the meat is raised humanely and without any antibiotics or other nasty additives, but when I haven’t planned ahead, I find that my local Whole Foods is a good place to buy grass fed, organic meat. You just have to make sure to ask the butcher to get the quality you’re looking for.
So we’re limiting our consumption of meat, but when we do go for it, it better be good. Well this. is. good. No, better than good. This is outstanding. I can go for a really long time without meat, but I admit that every I actually crave it, and when i do, this is the kind of meat I crave. I’m pretty sure I can forgo eating a typical “steak” for the rest of my life, but this kind of braised beef brisket is the reason why I hesitate to totally give up eating beef.
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Plan to start this recipe one day before serving, as it’s best to season the meat at least 12 hours prior to cooking and allow it to rest in the refrigerator before cooking. This is a delicious and simpleĀ method for cooking brisket that results in a perfectly fork-tender piece of meat, that still slices neatly, with minimal effort.
Ingredients
- 1 3-4 pound flat-cut brisket
- 3 teaspoons kosher salt
- 2 teaspoons freshly ground pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1 large yellow onion
- 4 garlic gloves, minced (about 1 tablespoon minced garlic)
- 1 tablespoon minced fresh rosemary
- 1 cup apple cider
OPTIONAL SAUCE/GRAVY
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup sliced mushrooms
- Splash red wine
- Juices from cooking the brisket
Instructions
- The day prior to cooking and serving, trim off the fat layer from the brisket, and rub it on all sides with a combination of salt, pepper, cayenne, and garlic powder. Place in a plastic bag or a baking dish and refrigerate for a minimum of 12 hours.
- Take the brisket out of the fridge and allow to come to room temperature (about 2 hours).
- Slice the onion, and saute it in the olive oil and butter until softened. Add the garlic and rosemary and continue cooking for a few minutes.
- Add the apple cider and increase heat to high, bringing to mixture to a boil. Boil until liquid is reduced by about half.
- Place the brisket over the onion mixture. Spoon about half of the onion mixture over the top of the brisket.
- Cover the pan with foil and seal tightly.
- Bake at 325 degrees for 1 hour and 30 minutes. Then turn heat down to 250 and bake for 1 hour and 30 minutes.
- At this point, check the meat for doneness. It may still need another hour at this point, but check to see if it is tender. Just pull off a piece with a fork and taste it.
- Once it is tender, remove the meat and place on a platter. Cover with a tent of aluminum foil.
- Blend the onion and liquid from the pot to form a sauce. This can be served as is with the meat, but to make a nice gravy, saute mushrooms in butter in a saucepan. Add flour and stir and cook for a few minutes. Then add the blended juices and onions from the meat, until it reaches a nice gravy consistency. Serve this gravy over the meat and a bed of buttered noodles.
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