Tender Brisket that will melt in your mouth

Last Spring, I posted about my haroseth, and how each family has their own recipe.  Brisket is the same way.  The problem is some people over cook their brisket and it turns out tough and dry.  One time I was at one of my in-laws for dinner, and she first boiled the meat and then baked it.  The only thing I could think was "what did that poor cow ever do to you to make you want to kill it a second time?"  If you handle you meat, (whether it be beef, chicken, pork, or even fish), with respect and a little love you will end up with a delicious meal most every time.  With brisket, the key is low and slow and you will get the most tender meal from even this tough cut of meat.  So here is how I prepare my brisket.
Preheat your oven to 325 degrees.

You will need:
4 to 5 pound brisket (this serves 8 people)
2 teas kosher salt
1 teas ground black pepper
1 Tab vegetable oil
3 medium, (or 1 extra large), onion
1/4 cup prunes
1 quart tomatoes
1 1/2 cup red wine
1 1/2 cup chicken stock (preferably homemade)
6 to 8 medium carrots
2 bay leaves
6 thyme sprigs

Wash and cut the carrots into large size chunks.

We like carrots at our house, so I always use throw a few extra in the pot.

 Peel and cut the onions into large sized dice.

We also like onions, so I usually will throw an extra onion in as well.

Cut the prunes into quarters.

The prunes are what add the sweetness to your tomato gravy,  Don't leave them out.

Sprinkle the kosher salt over the brisket

Rub the salt into the brisket

Heat the vegetable oil in a saute' pan, over medium high heat.

Add the brisket, fat side down.  Cook for 4 or 5 minutes until nicely brown.

Turn the brisket over and cook the other side, until nice and brown, (about another 4 or 5 minutes).

Into a Dutch oven, add the onions, potatoes, and prunes.

Note: you can use store bought tomatoes, or home canned tomatoes.  I am using home canned tomatoes from my garden.

 Add the tomatoes to the Dutch oven.


Note:  You will notice that I did not add any potatoes.  That is because we are having latkes on the side with our brisket tonight.  Normally I would add 3 or 4 potatoes cut into large chunks with the carrots and onions.

Add the bay leaves and the thyme sprigs

Add the ground black pepper.

Add the brisket.

To the sauce pan that you braised the brisket in, add the wine.

Deglaze the pan, making sure to scrape up any bits from the bottom of the pan.  Cook over medium high heat for a couple of minutes.

Add the wine mixture on top of the brisket

Finally add the chicken stock.

Add a tight fitting lid, and bake in a 325 degree oven for 4 hours.


NOTE:  You can also add all these ingredients to your slow cooker, and cook on high for 4 hours

It has now been 4 hours.  Remove the brisket to a cutting board, and cover with aluminum foil and allow to rest for 5 minutes.

Remove your vegetables from the Dutch oven to a serving platter, and your tomato gravy to a gravy dish.

Note:  It's really best to pour the tomato gravy into a smaller pan and heat it to a simmer and reduce it down to a thicker gravy consistency.

Slice your brisket and add it to the serving platter with the vegetables.

You will notice that the brisket is very tender.

Note:  Be sure to cut against the grain.

And here is our complete dinner tonight:
brisket with carrots, onions, and latkes with sour cream and applesauce, (pour a little of the tomato gravy over the meat for additional pop of flavor).  If your lucky, there might be a few slices leftover tomorrow for lunch.

Give my recipe a try, and you'll be amazed how tender brisket can be.

Enjoy!