Braised Brisket Stew

by valentina on December 22, 2011

Post image for Braised Brisket Stew

The mere thought of cooking something slowly in the oven all day gets me excited!

This is my favorite type of cooking.  I’m talking about cooking that is slow and that completely transforms food into something even more flavorful and delicious.  This is comfort food kind of cooking.  You need to love flavor and cooking for this — and you need to have a considerable amount of available time.  This is what I love do — it’s cooking on the weekends!

Brisket is a tough cut of meat that needs hours to become tender.  Once it does, brisket is  incredibly delicious and it will melt-in-your-mouth.

My mom has been making brisket for as long as I can remember, and she always wings it.  And she wings it perfectly!  After years of interrogating her about her method (well, her method of winging it), I have come up with this scrumptious recipe.

While this Braised Brisket Stew is a brilliant addition to a Hanukkah or another holiday dinner, it’s also perfect for a super cozy, casual dinner party. Serve it over rice, pasta, mashed potatoes, or — my favorite way — with a thick, crusty, slice of roasted garlic bread.

Can you think of a more pleasant way to spend your weekend?

Braised Brisket Stew

Prep Time: 20 minutes

Cook Time: 8 hours

Active Work Time: 20 minutes

Serving Size: Serves 4 to 6

Recipe

1 (2-1/2-pound) brisket

2 tablespoons Worcestershire sauce

Olive oil for the pan

1 cup peeled Pearl onions

1 cup Peewee potatoes, washed, dried and cut in half

2 large carrots, peeled, and cut into 1/4-inch slices

1 cup frozen peas, thawed

1 cup beef stock

1/2 cup red wine

Sea salt and freshly ground black pepper

  1. Preheat the oven to 250 degrees F,and coat a large oven safe skillet (cast iron is perfect) -- or use a Dutch oven with olive oil.
  2. Rub the brisket with the Worcestershire sauce, coating it evenly, and season both sides generously with salt and pepper.
  3. Place the brisket, fat side up in the oil coated pan, and cover it with a fitted lid or heavy-duty foil. Place the brisket in the preheated oven for 6 hours.
  4. Remove the brisket from the oven, and place it on a large plate. (Leave any juices in the pan.) Let the brisket cool slightly, and then use the back of a knife or a spoon to gently scrape off the fat and discard it.
  5. Place the meat on a cutting board and cut it into thin (about 1/2-inch) slices -- against the grain! Set aside.
  6. Turn the oven up to 300 degrees F.
  7. Place the pan with the brisket juices on the stove over medium-high heat and add the onions. Once they're beginning to brown, add the potatoes and carrots. Cook the vegetables until they are all nicely browned, about 7 minutes.
  8. Move the vegetables to the sides of the pan and use a large, flat-bottomed spatula to return the sliced brisket to the center of the pan.
  9. Pour the stock and wine over the meat and vegetables and cover the pan. Place in the preheated oven and cook until the meat is extremely tender and the vegetables are soft, about 1 hour.
  10. Season generously with salt and pepper to taste.
http://cookingontheweekends.com/2011/12/braised-brisket-stew/

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{ 12 comments… read them below or add one }

Claire December 23, 2011 at 6:59 pm

Can’t wait to make this hearty meal when the temperature drops!

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colleen December 23, 2011 at 7:00 pm

sounds amazing!!! how would you convert this to a crockpot recipe?

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valentina December 23, 2011 at 7:21 pm

sure, this would be great in a crockpot, too! :-)

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annabelle for KimberlyBelle.com December 24, 2011 at 3:23 pm

Delicious! Did you have your butcher cut down a brisket? I haven’t seen one anywhere that’s under 6 pounds!

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valentina December 24, 2011 at 3:55 pm

excellent question — yes, i always ask to have one cut in half! or, double the recipe and eat it for a couple of weeks! ;-)

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Rachel LeBlanc December 27, 2011 at 12:26 am

I made this recipe today. Very quick to get started. 5 min of prep and in the brisket went for 6 hours. I was able to find a 2.1 lb brisket that was already in the meat case by the butcher. I added turnips in place of 1/2 potatoes. I also added a bay leaf during the last hour of cooking. Served it with dinner rolls to soak up the wonderful juices!

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valentina December 27, 2011 at 6:28 am

Rachel, I’m so happy this recipe was easy and delicious! Yay! Happy New Year! :-)

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Alison Bahm January 3, 2012 at 3:17 am

Oy vey, I wish I didn’t find this recipe. It’s going to be trouble. I mean the yummy caloric kind, NOT the difficult to make kind. Ugh! I’ll definitely be making this in the next few weeks.

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valentina January 3, 2012 at 7:21 am

Alison, make it! Don’t worry about calories! It’s yummy and in moderation, good for you, too! :-)

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The Garlic Press January 11, 2012 at 3:47 pm

Gorgeous photos! I can’t wait to try this recipe!

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Katherine Geary January 13, 2012 at 3:37 pm

Can you tell me what PeeWee potatoes are? I never heard of them before. What kind of red wine did you use? Thanks!

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valentina January 13, 2012 at 5:11 pm

Hi Katherine! These potatoes are just very tiny and cute — often labeled Peewee, and often “baby” potatoes. Here’s an example: http://bit.ly/zSAb2i — As for the wine, use a red wine you like to drink — the alcohol cooks off, not the flavor! (I used a Pinot Noir that I love.) Have fun! :-)

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