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.
Ingredients
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.
