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February 19th 2010
archived under: Beef, Family Life, Grain Free, Make and Freeze, Recipes, The Guy

So a while ago, I bought a brisket in the grocery store, all excited because they are YUMMY.

But I couldn’t find a recipe I liked the sound of enough to thaw the meat and do it… and then, well, you know… I was a bit uninspired for a while too due to pregnancy exhaustion/nausea/aversions.

And then one day, I came home to an amazing-smelling house, and a husband who was deglazing a pan on the stove.

He had taken it upon himself to find a delicious-sounding brisket recipe (which he changed a bit, as we do all recipes) and cook a meal that would teach me how to ingest animal protein again (pregnancy aversion).

Dear lord it was good.

Here’s how he did it.

Preheat the oven to 300 degrees Fahrenheit.

Rub a 3-pound brisket with a little olive oil, then season with salt and pepper on both sides. Sear both sides in a large roasting pan (ours can be used on the stove or in the oven) over medium-high heat, then put aside.

Go find 3-5 cloves of garlic, peeled and minced, and put them in the pan along with a diced onion.  Cook until the onion is translucent.

Add a splash of red wine (1/4-1/3 cup) and deglaze the pan (scrape all the yummies up into the liquid using a spatula or spoon). Then add a can of beef broth and a can of chicken broth, some oregano, and basil.

Bring to a simmer, then remove from the heat. Push aside the onions and garlic, and place the meat back into the pan. Then cover the meat with the onions and garlic. Cover the pan with aluminum foil and place in the oven. Bake for 2.5 hours or until tender.

Shred the meat and serve with juices and onions.

We ate it with yummy CSA lettuce tossed with EVOO and balsamic vinegar. And we each had a half of a CSA avocado.

We ate together by candlelight, and everything was so delicious.

Unfortunately it was a bit TOO good, and we both ate way too much. We rolled around together, moaning later that night. Oh wait, that’s not how it sounds… we were rolling separately, near each other, each clutching our bellies and saying to each other, “toooo muchhhh meatttt. But it was sooooo gooood.”

The recipe was definitely a winner though! Maybe next time we’ll have to invite some people over so we’ll be forced to share and won’t eat too much.

This is also something you could make the day before and refrigerate in the pan, then reheat the next day before serving.
And whenever my grandma makes brisket, she puts veggies in the pan (carrots and potatoes and maybe some other stuff – I forget)… they always turn out awesomely flavored and perfectly soft. Something to consider for next time, too.







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