Serves 16
2880 min
Herb-Crusted Braised Brisket
Recipe GLPR78a78df68884ed
A tender, savory braised brisket seasoned with a robust dry rub of garlic, onion, paprika, and celery salt, then seared and slow-cooked with caramelized onions and fresh garlic. After marinating for 1-2 days, the spice crust creates a flavorful exterior while the meat becomes fall-apart tender. Serve hot with the rich pan gravy or cold sliced for sandwiches. This classic dish feeds a crowd and is naturally free of major allergens and refined carbohydrates.
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Ingredients
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons paprika
1 tablespoon salt
3/4 teaspoon black pepper
1 teaspoon celery salt
1 4-pound beef brisket
4 tablespoons corn oil
1/2 cup water
3 cups chopped yellow onion
2 tablespoons finely minced fresh garlic
Directions
Whisk together onion powder, garlic powder, paprika, salt, black pepper, and celery salt in a small bowl until evenly combined. Rub this spice mixture all over the brisket, coating every surface thoroughly. Place the seasoned brisket in a covered dish, tent with aluminum foil, and refrigerate for 1 to 2 days to allow the flavors to penetrate the meat.
Heat 2 tablespoons of corn oil in a large skillet over medium-high heat until shimmering. Sear the brisket on both sides until a deep golden-brown crust forms, about 4-5 minutes per side. Transfer the seared brisket to a Dutch oven or large heavy pot.
Pour the 1/2 cup of water into the Dutch oven around the brisket. Cover tightly and place in a preheated 325°F oven, or simmer gently on the stovetop over low heat for 1 hour.
While the brisket is braising, heat the remaining 2 tablespoons of corn oil in the same skillet over medium heat. Add the chopped onions and sauté, stirring occasionally, until they are deeply caramelized and golden brown, about 12-15 minutes. Add the minced fresh garlic and cook for another 2-3 minutes, stirring frequently, until fragrant and lightly browned.
Add the caramelized onions and garlic to the pot with the brisket, stirring gently to distribute. Cover and continue braising at 325°F in the oven (or on low heat on the stovetop) for 2.5 to 3 hours, until the meat reaches an internal temperature of 145°F and is very tender. When a fork is inserted into the leaner portion, it should show slight resistance when removed from the meat.
Remove the brisket from the pot and place on a cutting board. Let it rest for 5 minutes, then trim away all visible fat from the surface. Slice the brisket thinly against the grain using a sharp knife. Serve hot with the pan gravy, or refrigerate and serve cold for sandwiches.
