|The brisket has been browned on both sides
|Onions have been added to the pan drippings to brown
|Carrots, celery and garlic are added to the pot to brown
|The sauce ingredients have been added, the brisket returned to the pan and fresh thyme tossed in.
|Popped into the oven to braise for the next 3 to 3-1/2 hours
Braised Beef Brisket
- 3 tablespoons light olive oil or coconut oil (for browning)
- 4 pound beef brisket (cut into 2 pieces, if necessary, to fit in pan)
- 2 medium-large onions, chopped
- 8 medium carrots, cut into 1-inch pieces
- 4 celery ribs, cut into 1-inch pieces
- 6 garlic cloves, coarsely chopped
- 1/2 cup apple cider vinegar
- 2 cups chicken stock or reduced-sodium chicken broth
- 1 (28-ounces) can crushed tomatoes
- Few sprigs of fresh thyme, optional
Preheat oven to 350° F with rack in the lower third of oven.
Note: Depending on the type of dutch oven you use, you may need to alter the cooking temperature a bit. After the first hour of cooking, when reducing the temperature to 325 F, you may find that you actually need to reduce the temperature down to 300 degrees instead. I used a 7-qt Le Creuset round dutch oven -- since it is cast iron and heavy, it retains the heat more efficiently than some dutch ovens and I found that it was bubbling entirely too fast and hard after the first hour, so I reduced my cooking temp to 300 degrees for the remainder of the cooking. Braising is a long, slow cooking method and I found that mine was cooking entirely to hard and fast. To be safe, check your brisket about 20 minutes after reducing the temp to see if you need to lower your temp further to 300 instead.
Here is a link for the recipe for: Cheddar Cauliflower Mash