My mother-in-law always made a wonderful brisket of beef. As she got older she cooked less and less, but whenever we visited, she would always make her famous brisket. Now Mom does not cook at all, so I make the brisket for my family…it is so tender you don’t need to use a knife, as it just falls apart.
This is the ultimate comfort meal for my husband served with roasted potatoes, shallots and carrot and fresh baked rolls.
Mom Mom’s Brisket
- 3 ½ Pound brisket
- 1 Tablespoon olive oil
- 1 medium onion sliced thin
- 1 Clove garlic, cut in half
- 2 Cups beef broth
- 1 Cup tomato juice
- 1 Bay leaf
- 1 Teaspoon salt
- 1 Teaspoon pepper
- ¼ Cup flour
To Prepare the Brisket
Heat the oil in a Dutch oven over medium heat.
Season the brisket on both sides with salt and pepper and then dredge in the flour. Be sure to shake off the excess.
Place the brisket in the pan and sear for about three minutes on each side.
Reduce the heat to medium, and add the beef broth and tomato juice.
Bring the brisket up to a simmer, and then add the onions and the bay leaf.
Cover the pot, and place in a preheated 350 degree oven.
Cook for 1 hour, and then reduce the heat to 325 and cook for another 30 minutes.
Turn the brisket over and cook for another 90 minutes. The brisket should be fork-tender.
Remove the brisket from the oven, and place the meat on a cutting board. Cover loosely with foil and let it rest. While it rests, finish the pan sauce.
For the Pan Sauce
- 1 Tablespoon Wondra flour
Place the pan that the brisket was cooked in on the stove over medium-high heat.
When the sauce begins to bubble, whisk in half of the flour. If the sauce is not the desired consistency, add the other half of the flour and whisk.
To Serve the Brisket
Slice the brisket and spoon the sauce over the meat.
The Elegant Occasion Wine Pairing: Red Bordeaux, Burgundy, Pinot Noir