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Tuesday, October 22, 2013

Slow Roasted Brisket

If you are having company over and don't know what to cook, I suggest this Slow Roasted Brisket.  Brisket is a tough kind of meat that when braised and cooked slowly, is super delicious and tender.  I cooked this Brisket for about 5 hours in the oven.  Not only is the meat tender, but it's extremely juicy. 

Another way of cooking brisket is to cook it in a smoker. Something I have not done, but I hear it's really tasty.  My husband bought a smoker over the summer and we used it once for a whole chicken and a pork shoulder.  Next time, I'm going to smoke a brisket too. 

This recipe is great in a slow cooker too.  Season the meat the night before and sear it in the morning.  Drop it in your slow cooker, add the vegetables and other ingredients and let it cook all day. 


oil for searing
3-4 pound  brisket
1/2 tsp onion powder
1/2 tsp garlic powder
salt and pepper to taste
2 med size onions, chopped
1/2 pound baby carrots
2 celery stalks, chopped
4 garlic cloves, minced
1-14.5 ounce can beef broth
1-14.5 ounce can diced tomatoes
1 cup of water
1 tsp dry oregano
1 tsp dry thyme
1 tsp dry rosemary
4 bay leaves

Preheat oven to 300 Degrees F

In a large skillet add the onions and carrots.  Cook for about 4 minutes, take vegetables out  and set aside. Season the brisket on both sides with a generous pinch of salt, pepper, onion powder, and garlic powder. Sear the brisket in the hot skillet until browned, about 4 minutes per side.

Place the brisket, carrots, onions into a  roasting pan and start adding the other ingredients.  Add the garlic, celery, beef broth, diced tomatoes, water, oregano, thyme, rosemary and bay leaves.

Cook in the oven for about 4-5 hours.  Until meat is fork tender. Make sure it has enough salt. Let the brisket rest for a few minutes before slicing.  Enjoy!!

Tip: If you want to use red wine in the dish, just substitute 1/2 cup of water for 1/2 cup of red wine.

1 comment:

  1. This looks so delicious. I will be making this for sure.