3 hours

Braised Brisket

Our simplified take on a holiday classic.

INGREDIENTS

  • 4 lb beef brisket
  • 3 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp celery salt 
  • 1/4 cup lard, bacon fat, or butter
  • 1 cup red wine 
  • 12 cloves garlic
  • 1 tsp dried thyme
  • 4 dried bay leaves
  • 2 quarts beef broth

TOOLS YOU NEED

  • Abbio Sauté Pan
  • Cutting Board
  • Sharp Knife
  • Measuring Cups

    PREP

    • Peel and cube all potatoes 

    RECIPE DIRECTIONS

    1. Season brisket with salt, pepper and celery salt mixture.
    2. Place on baking sheet cover with plastic wrap, and refrigerate for 24-48 hours.
    3. Remove from refrigerator, and let the brisket rest for about an hour. 
    4. Preheat your to 275°F.
    5. On the stove top melt butter, lard, or bacon fat in Abbio Sauté Pan over medium-high heat.
    6. Sear the brisket on all sides until browned, 7–10 minutes. 
    7. Transfer back to baking sheet to rest. 
    8. Add the wine, and use a wood spoon or spatula to scrape up the bits of meat left on the pan.
    9. Bring to a boil, and cook until almost evaporated, about 10 minutes. Add the garlic cloves, thyme and bay leaves.
    10. Pour in broth to come halfway up side of pan, and bring to a boil.
    11. Place the seared brisket back into the pan and cover with lid.
    12. Braise in oven until meat is tender, 3 hours.
    13. Transfer brisket to a tray, cover with foil and keep warm.
    14. Remove and discard the fat from surface of braising liquid.
    15. Strain braising liquid and cook over high heat until reduced by half, about 20 minutes.
    16. Transfer brisket to a cutting board and slice against the grain. Arrange on platter and pour reduced braising liquid over and serve.

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