Braising steak

Cooking with Dianne: Prepare a delicious beef brisket by braising it long and slow | Progress News

I thought I didn’t like beef brisket. Everything I had eaten in the past was chewy and a bit dry – more like beef jerky than a tasty roast.

We recently bought a new freezer. The old one, a breast model, was almost 40 years old, so it was about time. Part of the reason we put it off for so long was that neither my husband nor I wanted to unload the contents of the old freezer into the new freezer.

We finally made the decision, ordered the upright freezer, and spent a few hours on a Saturday morning transferring frozen foods from one freezer to another. The new freezer is wonderful. It makes the organization so much easier. The objects stay together and now I know what I have inside.

Back to my story. While cleaning the freezer, I found a beef brisket. I believe it comes from a half of a beef cow that we bought over a year ago. The rest of the pieces of meat were long gone, and this flat piece, wrapped in white paper, lay in the bottom of the chest freezer.

I didn’t have much hope for it, but decided to see what I could do. I found a recipe on the Once Upon a Chef site. It was pretty straightforward to prepare and use the ingredients I keep on hand as well as a few other things I added to the mix.

After about four hours of cooking, which I know is a long time, but it was a rainy and cool Sunday, the perfect circumstances to prepare a piece of meat that takes that long to turn it into something tender and tender. delicious.

I thought about using my pressure cooker but since I thought it wasn’t going to happen anyway, I didn’t bother to take it off the shelf.

This recipe seems to require a lot of vegetables, but apart from the carrots, they mainly dissolve because the brisket cooks so long. I crushed the few remaining vegetable pieces in the liquid before thickening it. The sauce was very delicious on portions of mashed potatoes.

You will need a Dutch oven or some type of heavy baking dish that has a tight-fitting lid or a double layer of foil to cover the top of the pot. You should also check the brisket periodically during the cooking time to see if more cooking liquid is needed.

If you think you don’t like the breast, try this recipe. It’s a perfect choice for a fresh daytime meal.

Braised beef brisket with vegetables

1 beef brisket, cut flat, weighing 4 to 6 pounds, trimmed so that a thin layer of fat remains in places on top

1 teaspoon ground black pepper

2 tablespoons all-purpose flour

2 tablespoons of vegetable oil

3 large onions, peeled and sliced ​​into 1/4-inch-thick rings

3 tablespoons of tomato paste

1 pepper, of your choice, sliced poblano or any variety you like.)

3 garlic cloves, roughly chopped

6 carrots, peeled and cut into large chunks

1 cup of water, beef broth or red wine. I used the water.

A handful of parsley, chopped, for garnish

Preheat the oven to 350 degrees.

Season the breast on both sides with S&P. Lightly dust both sides with flour. Heat the oil over medium-high heat. Add the brisket to the pan and sear on both sides until the surface is crispy brown, about 5 to 7 minutes per side. Transfer the brisket to a plate and add the onions, celery, pepper and garlic to the pan. Cook until the vegetables are tender but not completely cooked through, about 10 minutes. Turn off the heat and immerse the breast, fat side up, in the vegetables. Spread the tomato paste evenly over the breast. Add the cup of liquid. Cover the jar tightly. Place in the oven and cook for two hours, checking periodically to make sure there is liquid at the bottom of the pot. After three hours, take the pan out of the oven and arrange the carrots around the meat, check the liquid, add a little extra liquid if there is not a layer of liquid at the bottom of the pan and return the baked breast. Cook for an hour.

Once the brisket is cooked to the desired doneness, place it on a cutting board and slice it. Remove the carrots and mash the vegetable pieces, if desired. Thicken the juices, using a tablespoon of flour shaken with a small amount of water or broth. Incorporate into the juices. If you wish, you can cook the recipe to the point of gravy, chill the meat, vegetables and broth and refrigerate so that you can remove any frozen fat from the broth before reheating everything and making the sauce.