This Traditional Tender Brisket recipe is your ticket to a hearty, comforting meal that’s perfect for any occasion. It combines simple ingredients with a slow-cooking method that transforms the brisket into a melt-in-your-mouth masterpiece.
Brisket is the star of the dish, renowned for its flavor and tenderness when cooked properly. Using 5 lbs ensures you have enough to feed a crowd or enjoy leftovers. Olive oil helps the salt and pepper adhere to the meat while adding a touch of flavor. Kosher salt and black pepper are essential for seasoning, enhancing the natural taste of the brisket.
Onions and garlic form a flavorful base that infuses the meat with sweetness and depth. Beef broth and red wine create a rich braising liquid that keeps the brisket moist while cooking. Worcestershire sauce adds umami and complexity to the dish. Bay leaves, thyme, and paprika are the aromatic herbs and spices that round out the flavor profile.
This brisket pairs beautifully with creamy mashed potatoes or roasted root vegetables. For a lighter option, serve with a simple green salad. Don't forget a slice of crusty bread to mop up the delicious sauce!
Preheat your oven to 325°F. This temperature is ideal for slow-cooking the brisket, allowing the collagen in the meat to break down gently, resulting in a tender texture.
Rub the brisket with olive oil, salt, and pepper on all sides. This simple seasoning enhances the natural beefy flavor of the brisket. Make sure to coat it evenly for maximum flavor.
In a large roasting pan, layer the sliced onions and minced garlic. These will serve as a flavorful bed for the brisket, helping to infuse the meat with their aromatic goodness as it cooks.
Place the brisket on top of the onion layer, fat side up. This positioning helps the fat render down into the meat, keeping it juicy and flavorful.
In a bowl, mix together the beef broth, red wine, Worcestershire sauce, bay leaves, thyme, and paprika. Pour this mixture over the brisket, ensuring it is mostly submerged. This liquid will braise the brisket, imparting it with a rich, savory flavor.
Cover the pan tightly with foil and place it in the oven. Roast for 3 to 4 hours, or until the brisket is fork-tender. You'll know it's done when you can easily pull it apart with a fork.
Let the brisket rest for 20 minutes before slicing. This allows the juices to redistribute throughout the meat, keeping it moist and flavorful. Always slice against the grain for the most tender bites.
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