Winter Brisket

This is it. For real, it’s a March night and the temperature is 38 and windy. Winter in Brooklyn is cold and long.

  • 2.5 lbs* Brisket (I got mine from the Wilklow Orchards who actually sell incredible beef at the Grand Army Plaze Greenmarket) *I often make as much as 4 lbs. – more brisket will just need more time and maybe a bit more liquid
  • Salt, pepper and your favorite paprika (Ray Bradley makes mine)
  • 2-3 tbls olive oil
  • 1 lg or 2 small onions, sliced
  • 1 cup dark beer
  • 2 frozen heirloom tomatoes (I know, it’s good to have a farmer friend) or 1 tbls of tomato paste
  • 4 cups broth or stock of some kind (I always have lots of turkey stock in my freezer and you can also make a quick veggie stock with onions, carrots, celery if you got it, 1 crushed garlic clove and a bay leaf)
  • 1 dried hot chili
  • 1 garlic clove smashed with a knife
  • love

Preheat the oven to 350 degrees. Generously season the brisket with salt, pepper and paprika. Heat the oil over med-high heat in you favorite dutch oven (~4qt if you have a choice) and sear the meat on both sides (about 4-5 min). Remove the meat to a plate.

Saut̩ the onions for about 3-4 min, add smash garlic and one crumpled dried chili. Stir until fragrant (1 min) and add beer then continue to stir to unleash the browned goodness from the bottom of the pan. Allow to bubble and reduce for a few minutes. Stir in tomato and add broth, slide the brisket in and cover and put in the oven for 2-2.5 hours Рit will be very tender when done. Remove to plate.

Strain the pan juices, discarding the solids, and cook over high heat and cook until thickened. Slice the brisket on the diagonal, cross grain and return to pot. Toss gently and serve.

This goes really well with celery root and potato mashers.

And at this time of the year everything goes with a good old kale salad.

It also taste good the next day, add a few spoonfuls of H20 and heat slowly over medium heat. Add a fried egg and call it breakfast.

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