Ina’s Beef Brisket

I’d like to say that I have a clear winner between this brisket and the last one I tried. But I’ve got to say, I don’t have one. I think it depends a bit on time. I think the first one I did was simpler upfront, although there was more chopping simply because you roast vegetables with it (which is a perk). This brisket is hands off once it is in the oven, which is handy, although it still roasts for a long time so you need to be home for much of the day. But maybe the clear winner is just dinner, since I didn’t realize how much I like beef brisket until recently.

By the way, if you saw this recipe before, you might wonder where the leeks are. The recipe called for leeks instead of celery, but well, I couldn’t find good leeks at the store and celery was in abundance. So, I made the executive decision to substitute it and it worked.

Directions for Ina’s Beef Brisket

Adapted from Cooking for Jeffrey

  • 5-6 pound beef brisket
  • Kosher salt and black pepper
  • Canola oil
  • 1/4 cup flour
  • 2 large yellow onions, halved and sliced 1/3 inch thick
  • 1 large red onion, halved and sliced 1/3 inch thick
  • A few ribs of celery, sliced
  • 2 Tablespoons sliced garlic cloves
  • 3/4 cup dry red wine
  • 1/2 cup beef broth
  • 6 sprigs thyme
  • 3 Tablespoons tomato paste

Rub the brisket with 2 teaspoons salt, wrap it well and refrigerate it overnight. The next day, preheat the oven to 350 degrees F. In a large Dutch oven, heat some oil over medium-high heat. Rub 1 Tablespoon salt and 1 teaspoon pepper all over the brisket. Sprinkle the flour all over, then dust off the excess. Brown the brisket in the pot for 5 minutes on each side.

Transfer to a roasting pan and set aside.

Add the onions, celery, and a bit more oil (if needed) to the pot. Saute over medium heat for 15 minutes, scraping up any browned bits. Once the onions are tender and begin to brown, add the garlic and cook for 2 minutes.

Add the wine, beef broth, and thyme. Cook for 3 minutes. Spoon half of this mixture under the brisket. Spread the tomato paste evenly on top of the brisket. Spoon the rest of the onion mixture on top of the tomato paste, then cover the roasting pan with foil.

Roast for 3.5 hours. The meat should be tender when tested with a fork. Allow the meat to rest at room temperature for 15 minutes before slicing.

Directions for Ina’s Beef Brisket (without pictures)

Adapted from Cooking for Jeffrey

  • 5-6 pound beef brisket
  • Kosher salt and black pepper
  • Canola oil
  • 1/4 cup flour
  • 2 large yellow onions, halved and sliced 1/3 inch thick
  • 1 large red onion, halved and sliced 1/3 inch thick
  • A few ribs of celery, sliced
  • 2 Tablespoons sliced garlic cloves
  • 3/4 cup dry red wine
  • 1/2 cup beef broth
  • 6 sprigs thyme
  • 3 Tablespoons tomato paste

Rub the brisket with 2 teaspoons salt, wrap it well and refrigerate it overnight. The next day, preheat the oven to 350 degrees F. In a large Dutch oven, heat some oil over medium-high heat. Rub 1 Tablespoon salt and 1 teaspoon pepper all over the brisket. Sprinkle the flour all over, then dust off the excess. Brown the brisket in the pot for 5 minutes on each side. Transfer to a roasting pan and set aside.

Add the onions, celery, and a bit more oil (if needed) to the pot. Saute over medium heat for 15 minutes, scraping up any browned bits. Once the onions are tender and begin to brown, add the garlic and cook for 2 minutes. Add the wine, beef broth, and thyme. Cook for 3 minutes. Spoon half of this mixture under the brisket. Spread the tomato paste evenly on top of the brisket. Spoon the rest of the onion mixture on top of the tomato paste, then cover the roasting pan with foil. Roast for 3.5 hours. The meat should be tender when tested with a fork. Allow the meat to rest at room temperature for 15 minutes before slicing.

 

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