Braised Beef Brisket

Succulent beef brisket, slowly braised with onions, carrots, and fragrant herbs until it melts in your mouth — a classic American Sunday dinner that warms and satisfies.

Ingredients

• 4 pcs Beef brisket
• to taste Salt
• 3 pcs Yellow onion
• 5 clove Garlic
• 1 pcs Thyme
• 1 pcs Rosemary
• 4 pcs Bay leaf
• 2 cup Beef stock
• 3 pcs Carrot
• 1 tbsp Mustard
• 4 pcs Potato

Instructions

1. Examine the brisket: the fat cap should be on one side — that's good. Trim only the large, thick pieces of fat that won't render down. Using a sharp knife, score the fat cap with a crosshatch pattern at approximately 2 cm intervals — cut the fat only, without touching the meat. Season the brisket generously on all sides with salt and let it rest at room temperature for 30 minutes.
2. Pat the brisket dry with paper towels. Take a heavy-bottomed ovenproof pot or Dutch oven with a lid — it should be just slightly larger than the meat. Place the brisket fat-side down and set it over medium-high heat. Sear for 5–8 minutes until a beautiful golden-brown crust forms — you should hear a steady sizzling sound. If the meat begins to burn, reduce the heat. Flip and sear the other side for another 3–4 minutes.
3. Remove the brisket from the pot and set aside. There should be several spoonfuls of rendered fat remaining on the bottom — if there's not enough, add a little olive oil. Increase the heat to high, add the chopped onion and a pinch of salt. Sauté, stirring occasionally, for 5–8 minutes until lightly golden. Add the minced garlic and cook for another 1–2 minutes.
4. Preheat the oven to 150°C. Tie the bay leaves, rosemary, and thyme together with kitchen twine to make a bouquet garni. Push the onion and garlic toward the sides of the pot and return the brisket to the center. Pour in the stock and add the herb bundle. Bring the stock to a boil on the stovetop, then cover the pot with a lid and transfer it to the oven for 3 hours. Carefully flip the brisket every hour to ensure it braises evenly.
5. After 3 hours, add the carrot, cut into large chunks, to the pot. Cover with the lid and braise for another 1 hour — until the carrots are tender and the meat reaches that perfect stage where it falls apart into fibers.
6. Remove the pot from the oven. Transfer the brisket to a cutting board and cover with foil. Remove and discard the herb bundle. If you'd like to make a sauce: set aside the carrots and half the onion, covering with foil. Blend the remaining braising liquid with the onion using an immersion blender until smooth, adding a tablespoon of mustard if desired. Pour the sauce into a small saucepan and keep it warm.
7. Slice the brisket against the grain into pieces 0.5–1 cm thick — this will make the meat even more tender. Serve with the onions, carrots, and sauce. Boiled, roasted, or mashed potatoes make an excellent side dish.