Here’s a simple preparation for roasts that do well with moist, slow heat, such as Brisket, Deckel, Minute Roast or Chuck Roast. Brisket is best if made at least 1 day ahead (and up to 3 days) and chilled (covered once cool). Skim off fat before reheating.
Braised Beef Brisket
By Susan Feniger and Kajsa Alger
Gourmet Magazine, 2009
- 3 tablespoons canola oil
- 1 2-pound beef brisket or other roast
- 2 large white onions, chopped
- 4 medium carrots, cut into 1-inch pieces
- 4 celery ribs, cut into 1-inch pieces
- 6 garlic cloves
- 1/4 cup cider vinegar
- 1 cup chicken stock or reduced-sodium chicken broth
- 1 (28-ounces) can crushed tomatoes
- Preheat oven to 350°F with rack in lower third.
- Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Season brisket with 1 tsp each of salt and pepper, then brown brisket, turning once, about 8 minutes total. Transfer to a plate.
- Reduce heat to medium. Add onions to pot and cook, stirring occasionally, until golden-brown, 12 to 15 minutes. Add carrots, celery, and garlic and cook, stirring occasionally, until golden, 10 to 12 minutes. Add vinegar, stirring and scraping up brown bits. Add stock and tomatoes and bring to a simmer. Return brisket to pot, nestling it in braising liquid (liquid will not cover meat). Cover with a tight-fitting lid and braise in oven until fork-tender, 3 to 3 1/2 hours.