Unconventional Braised Brisket

  1. Preheat oven to 300 degrees F.
  2. Trim most of the fat from the brisket.
  3. Season both sides moderately with salt and pepper.
  4. Rub flour into both sides of meat.
  5. Heat Dutch oven or other heavy-bottomed pot.
  6. Add oil to hot pan.
  7. Add meat.
  8. Brown until meat lifts from pan without sticking and is nicely browned.
  9. Turn over and brown the other side.
  10. Should take less than 3 minutes per side.
  11. In meantime, add broth and prunes to blender.
  12. Puree until no prune chunks are visible.
  13. Mixture will turn milky, almost creamy looking.
  14. It will not stay this way.
  15. Remove pan from heat.
  16. Remove meat from pan.
  17. Add 1/2 onions and garlic.
  18. Add meat back, including any juices that may have accumulated.
  19. Top with remaining onions, garlic, and carrots.
  20. Add some more salt and pepper.
  21. Pour broth mixture over the top.
  22. Does NOT need to cover meat and vegetables.
  23. In fact, it shouldn't completely cover!
  24. Lift the meat here and there to ensure the broth mixture gets underneath to the rest of the pan.
  25. Cover tightly with lid and bake for 4 hours.
  26. Remove from oven and let sit for 5 - 10 minutes.
  27. Carefully remove meat to cutting board and vegetables to bowl and let rest another 5 - 10 minutes.
  28. Slice meat across grain into 1/8" slices.
  29. While meat is resting, heat juices in pan over medium high heat until bubbling.
  30. Make slurry of flour and water.
  31. Using whisk, whisk briskly while pouring cold slurry into bubbling juices.
  32. Whisking constantly, cook until thickened.
  33. Remove from heat.
  34. Serve meat and vegetables with gravy.

beef brisket, flour, canola oil, onions, garlic, carrot, prunes, beef broth, salt, flour, water

Taken from www.food.com/recipe/unconventional-braised-brisket-477545 (may not work)

Another recipe

Switch theme