Succulent Beef Brisket in Aromatic Spices
Ingredients:
- Beef Brisket: 3-4 lbs, trimmed
- Olive Oil: 2-3 tablespoons
- Onion: 2 large, sliced
- Garlic: 6 cloves, minced
- Carrots: 2 large, chopped
- Celery: 2 stalks, chopped
- Beef Broth: 2 cups
- Red Wine: 1 cup (optional, can replace with additional broth)
- Tomato Paste: 2 tablespoons
- Worcestershire Sauce: 2 tablespoons
- Soy Sauce: 2 tablespoons
- Bay Leaves: 2
- Thyme: 1 teaspoon dried or 2-3 sprigs fresh
- Rosemary: 1 teaspoon dried or 1-2 sprigs fresh
- Paprika: 1 teaspoon
- Ground Cumin: 1 teaspoon
- Ground Coriander: 1 teaspoon
- Ground Cinnamon: 1/2 teaspoon
- Salt and Pepper: to taste
Instructions:
- Preparation:
- Preheat your oven to 300°F (150°C).
- Pat the beef brisket dry with paper towels and season generously with salt and pepper on all sides.
- Searing the Brisket:
- In a large, heavy-bottomed oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the brisket to the pot and sear on all sides until it is browned and develops a crust, about 4-5 minutes per side.
- Remove the brisket from the pot and set it aside.
- Sautéing Vegetables:
- In the same pot, add the onions, garlic, carrots, and celery. Sauté until the onions are translucent and the vegetables are slightly softened, about 5-7 minutes.
- Deglazing the Pot:
- Add the red wine to the pot (if using) and stir, scraping up any browned bits from the bottom of the pot.
- Allow the wine to simmer and reduce by half, about 2-3 minutes.
- Adding Liquid and Spices:
- Stir in the tomato paste, Worcestershire sauce, soy sauce, beef broth, bay leaves, thyme, rosemary, paprika, cumin, coriander, and cinnamon.
- Bring the mixture to a simmer.
- Braising the Brisket:
- Return the brisket to the pot, nestling it into the liquid and vegetables.
- Cover the pot with a lid or tightly with aluminum foil.
- Cooking:
- Transfer the pot to the preheated oven and cook for 3-4 hours, or until the brisket is fork-tender and easily shreds with a fork.
- Serving:
- Remove the pot from the oven and let the brisket rest for 15-20 minutes before slicing.
- Serve the brisket slices with the cooked vegetables and sauce from the pot.
Tips:
- Make Ahead: Brisket can be made a day ahead and reheated. It often tastes better the next day as the flavors meld together.
- Serving Suggestions: Serve with mashed potatoes, roasted vegetables, or a fresh salad.
- Leftovers: Use leftover brisket in sandwiches, tacos, or as a topping for baked potatoes.
Enjoy your succulent beef brisket infused with aromatic spices!