Braised Beef Brisket

Ingredients for Braised Beef Brisket

• 45ml canola oil

• 1 (2-pounds) piece beef brisket (preferably second-cut)

• 2 large white onions, chopped

• 4 medium carrots, cut into 1-inch pieces

• 4 celery ribs, cut into 1-inch pieces

• 6 garlic cloves

• 60ml cider vinegar

• 240ml chicken stock or reduced-sodium chicken broth

• 1 (800g) can crushed tomatoes

How to make Braised Beef Brisket

Preheat oven to 177°C with rack in lower third.

Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Season brisket with 1 teaspoon each of salt and pepper, then brown brisket, turning once, about 8 minutes total. Transfer to a plate.

Reduce heat to medium. Add onions to pot and cook, stirring occasionally, until golden-brown, 12 to 15 minutes. Add carrots, celery, and garlic and cook, stirring occasionally, until golden, 10 to 12 minutes. Add vinegar, stirring and scraping up brown bits. Add stock and tomatoes and bring to a simmer. Return brisket to pot, nestling it in braising liquid (liquid will not cover meat). Cover with a tight-fitting lid and braise in oven until fork-tender, 3 to 3 1/2 hours.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.