Braised Beef Brisket

Featured in the Honolulu Star-Bulletin on February 28, 2007.

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Ingredients:

Braised Beef Brisket

  • 3 pounds beef brisket
  • 1/4 cup vegetable oil
  • 1 large carrot, roughly chopped
  • 1 large onion, roughly chopped
  • 3 cloves garlic, chopped
  • Salt
  • Fresh ground black pepper
  • 1 (1 ounce) package au jus mix
  • 1 cup water
  • 1 cup red wine)
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1/4 teaspoon thyme

Directions:

Trim excess fat from beef. Heat oil in Dutch oven; add beef and brown well on all sides. Remove beef; season with salt and pepper, set aside. Saute carrot, onion, and garlic. Combine au jus mix with water and wine; add to sauteed vegetables with tomato paste, bay leaf, thyme, and beef. Cover and bake in 350°F oven for 1 1/2 hours (or cook in a slow cooker/crock pot on high heat for about 5 hours or low heat for 8 to 10 hours). Remove beef from Dutch oven; keep warm by covering with foil. Skim off fat from gravy. Puree vegetables with the gravy using an immersion blender (the pureed vegetables will serve as the thickener for the gravy). Or, if using a regular blender, puree the vegetables and gravy in small portions, being careful not fill blender more than half full each time. Season the gravy to taste with salt and pepper. Slice beef across the grain and serve with gravy. Makes 6 servings.

To cook with a pressure cooker:
Trim excess fat from beef. Heat oil in pressure cooker; add beef and brown well on all sides. Remove beef; season with salt and pepper, set aside. Saute carrot, onion, and garlic. Combine au jus mix with water and wine; add to sauteed vegetables with tomato paste, bay leaf, thyme, and beef. Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 30 minutes. Remove from the heat. Release the pressure. Remove beef; keep warm by covering with foil. Skim off fat from gravy. Puree vegetables with the gravy using an immersion blender (the pureed vegetables will serve as the thickener for the gravy). Or, if using a regular blender, puree the vegetables and gravy in small portions, being careful not fill blender more than half full each time. Season the gravy to taste with salt and pepper. Slice beef across the grain and serve with gravy.

Approximate Nutrient Analysis per serving (not including salt to taste):
780 calories, 60 g fat, 21 g saturated fat, 185 mg cholesterol, 750 mg sodium, 8 g carbohydrate, 1 g fiber, 2 g sugar, 42 g protein

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