Beef Brisket

Tonight I made my first brisket. Well, I’ve made corned beef before, but that is different. This was just a plain brisket to start with. This was actually part of our simple holiday meal with our friend Marty. It got put off for quite some time because of everything that went on with my family during the holiday season. Anyway, we finally had our meal tonight and it was delicious! Marty made potato latkes and they were delicious – crispy on the outside, just a little creamy on the inside. A very tasty thing indeed! We had to have some green vegetable so I roasted some broccoli, always wonderful. Then there was the brisket. This was Marty’s request and I told him I would give it a try but I had never made one before. He said the way his family made it growing up was very simple. I scoured around the internet to see some ways folks made them and then decided what to do on my own. The brisket was very tender and moist and had a great flavor. Everyone said it was delicious. I thought I would share my recipe with you all in case you want to give it a try.

Robyn’s Beef Brisket

  • One 4 pound (or so) beef brisket – remember not corned beef brisket – just plain brisket
  • 1 tablespoon canola (or vegetable) oil
  • Salt
  • Freshly ground black pepper
  • 1 large white onion (softball size) cut into thick slices
  • 1 1/2 cups red wine (your choice of type)
  • 10 medium garlic cloves, peeled
  • Water

In a dutch oven heat the canola oil on high heat. Season both sides of the brisket with salt and pepper, heavy on the pepper. Sear each side of the brisket in the dutch oven until it has a nice dark, but not burnt, color to it. Remove the brisket from the pan. Leave the oil in the pan and add the onions and let them get some color for a minute or two, still on high heat. Then add your red wine to the pan to deglaze, make sure to scrape up all the bits from the bottom of the pan. Now add your brisket back on top of the onions and wine. Throw in your garlic cloves. Add enough water to not quite cover the top of the brisket. Bring the liquid to a simmer and turn the heat down to low. Cover tightly with a lid. If your lid is a bit loose add a sheet of foil between the lid and pot even. Now keep it on low for about 2 hours or so. Then turn the brisket over, replace the lid and cook again another 2 hours or so. It should be fork tender. Remove and let rest on your cutting board tented snugly with foil for at least 30 minutes. Strain the liquid in the pan to remove the onions and garlic and bits. You can put the onions and such in a bowl to serve with the meal if you like (Hubby likes these mushy onions, I don’t). If you are keeping them just cover with foil and set to the side. Return the strained liquid to the pan and reduce, reduce, reduce! Just crank up the heat and let it bowl away. I let mine go a good 30 minutes (while the meat rested). It will still be thin, but very flavorful. Slice the brisket against the grain (the opposite way the lines you see in the meat are going). It should be as thin as you can make it. Serve it with the thin gravy on the side for your guests to add as much or little as they like.