Oven Slow-Cooked Brisket

November 5, 2020

Slow-cooked, hearty meals are extra good in the colder seasons. With the vast amount of products we offer at NIKU Farms, it may be tricky deciding what your best cuts may be. If you’re looking for specific meat cuts – visit our series about lamb, beef, or pork. 

Because of long cooking times at low temperatures, slow cooking can tenderize many different cuts of tougher meat. It brings our intense flavour while using less power, and is also capable of making one-pot meals, soups, stews, casseroles, and much more. You don’t need to specifically buy a slow cooker in order to enjoy tenderized meats, this Bon Apetit recipe shows us how to make a delicious brisket with our home oven!

INGREDIENTS

• 1 5-lb. untrimmed flat-cut brisket
• Kosher salt, freshly ground pepper
• 2 tablespoons vegetable oil
• 2 large onions, thinly sliced
• 3 celery stalks with leaves
• 5 garlic cloves, smashed
• 6 sprigs thyme
• 2 bay leaves
• 1 28-oz. can whole peeled tomatoes
• 1 tablespoon tomato paste
• 1 750 ml bottle full-bodied red wine
• 8 small carrots

RECIPE PREPARATION

• Preheat the oven to 350°. Season brisket with salt and pepper. Heat oil in a large ovenproof pot over medium-high. Cook brisket, turning occasionally until browned all over, 8–10 minutes; transfer to a plate. Pour off fat from pot; discard.
• Place onions, celery, garlic, thyme, bay leaves, tomatoes, tomato paste, and wine in pot and stir to combine; season with salt and pepper. Place brisket on top, fat side up. Cover and braise in the oven, spooning juices, onions, and tomatoes over brisket every 30 minutes until meat is fork-tender, 3–3 1/2 hours.
• Uncover the pot, nestle carrots around the brisket, and cook until carrots are tender, top of brisket is browned and crisp, and the sauce has thickened about 30 minutes. Skim fat from surface of sauce; discard. Remove brisket from pot and slice against the grain to serve.
• If not serving immediately, transfer brisket to a large bowl and pour braising liquid over; let cool in sauce. Cover and chill, at least 4 hours and up to 4 days. To serve, preheat oven to 325°. Skim fat from surface of sauce; discard. Cover and reheat brisket in sauce, 1–1 1/2 hours.

Some Tips: 

• Save the braising liquid to add to some gravy and mashed potatoes
• You can reduce and adjust the amount of wine to your own preference
• Add Jalapenos for a kick! 
• Remember to cut against the grain when your brisket is done. And make sure your knife is sharp enough!