Tender Braised Beef Brisket
INGREDIENTS
3 lb beef brisket
½ tsp kosher salt
½ cup regular strength beef broth
5 bay leavesOptional: freshly chopped parsley
½ tsp freshly ground black pepper
3 TB olive oil
3 carrots, peeled and cut into thick slices
6 stalks celery, cut into thick slices
4 onions, thinly sliced
4 cloves garlic1
½ TB tomato paste
1 TB flour
Instructions
Preheat oven to 350F with rack on lower middle position. Pat dry the brisket and evenly season both sides with the salt and pepper. Set aside.
Heat olive oil in heavy, oven-proof pot until sizzling. Add onions and stir frequently until softened and browned, about 10 minutes. Add garlic and continue stirring 5 more minutes. Turn off heat. Place brisket (fattier side up) on top of onion/garlic mixture. Evenly smear tomato paste over top of brisket. Place carrots and celery all around the edges of brisket. Whisk the flour in the beef broth to dissolve. Pour evenly over brisket. Add bay leaves.
Cover pot tightly with heavy lid. Braise in pre-heated oven for 3½ hours or until brisket is fork-tender. (For ease of slicing, remove brisket halfway during cook time and transfer just the beef onto a cutting board. Slice across the grain into ¼ inch slices and return to the pot to finish braising.) Add salt and pepper to taste as needed. Serve with freshly chopped parsley for garnish, if desired.
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