Oven Braised Brisket

This is a great recipe to make when you're home for the afternoon. It's easy to put together and braises slowly in the oven.

4-5 pound brisket

2 large onions - thinly sliced

salt & pepper

1 cup chicken broth

1 cup of red wine (or chicken broth)

3 bay leaves

2 pounds Carrots cut in large piece

2 pounds whole baby red potatoes

Preheat the oven to 300 degrees.  Next, on the stove top heat a large oven safe dutch oven on medium.  Pat the brisket dry & season with salt and pepper.  Place the brisket fat side down in the dutch oven and brown thoroughly to render the fat and build some nice fond on the bottom of the pan.  Once the brisket is nicely browned remove it from the pan and set aside.  Now add the onions to the fat in the dutch oven and cook until softened (8-10 minutes).  Add wine (if using) and reduce, then add the chicken broth.  Place the brisket fat side up on top of the onions, toss in the bay leaves, and add carrots and potatoes around the edges of the pot.  

Cover tightly with aluminum foil, put the lid on and place in the oven for 5-6 hours.

Make sure the brisket is fork tender then let rest before slicing and adding back to the pot.

 

Some notes:

This recipe really takes that long in the oven, brisket takes time to become tender and delicious.

Don't add veggies and this can be cooled & refrigerated and sliced the next day for sandwiches.

Use whatever vegetables you have on hand, just remember this will be in the oven a long time so keep the veggies in large pieces or they fall apart.

If you don't have bay leaves, use whatever dry herb you have on hand, rosemary works great.

No broth? Don't like wine? Use water and add a splash or two of nice sherry or balsamic vinegar when it comes out of the oven.