Culture
Rosie Schaap
1 4-5 lb. beef brisket
4 tablespoons vegetable oil
2 large onions, coarsely chopped
2 cloves garlic, minced
2 green chilies, seeded and minced (New Mexico if I can find them, otherwise I use poblano)
2 medium carrots, peeled and coarsely chopped
3 tablespoons tomato paste
3 cups beef stock
2 bay leaves
Kosher salt
Freshly ground black pepper
Preheat oven to 325 degrees.
Season the brisket liberally with salt and pepper.
On the top of the stove, warm a large Dutch oven (one that has a lid) over medium-high heat. Add 2 tablespoons of the oil; when it shimmers a bit, add the brisket and brown it, about five minutes on each side. Turn off the stove. Remove brisket to a platter.
Wipe out the Dutch oven with paper towels and return to stove. Over medium heat, add the remaining oil, the onions, and a few pinches of salt and pepper. Cook onions until they are soft and translucent, about 20 minutes. (Keep an eye on them and stir occasionally; don’t let them burn. Lower heat if necessary).
Add garlic, chilies, carrots and tomato paste; give it all a stir. Return the brisket to the Dutch oven, add the beef stock and the bay leaves. (If there’s not enough stock to cover the beef, add water until it’s covered by about half an inch.)
Cover the Dutch oven, and put it in the oven. Turn the meat every half hour or so, and cook until it’s tender enough to pull apart with a fork, about three and a half hours.
Remove the brisket to a platter to let it rest. Over high heat, cook the gravy down until it thickens, about 10 minutes, stirring occasionally and scraping any bits at the bottom of the pan. Taste the gravy, and add salt and pepper as necessary. Remove and discard the bay leaves. (Optional: I like to puree the gravy with an immersion blender, but if you prefer a chunkier gravy, it’s fine to leave it as is.)
Slice the meat, return it to the gravy and serve.
Error
Sorry, your comment was not saved due to a technical problem. Please try again later or using a different browser.