Salted Braised Brisket
A hearty, slow-braised beef brisket steeped in vegetables, herbs, and seasoned broth, delivering tender, savory flavors with rustic European roots. Perfect for cozy dinners or special occasions.
Equipment
- 1 Oven-safe Dish Deep enough to hold brisket and broth.
- 1 Chopping board For prepping vegetables.
- 1 Knife For slicing brisket and chopping ingredients.
- 1 Cooking Pot For pre-boiling the broth.
Ingredients
- 720 g Salted Beef Brisket
- 50 g Carrot
- 45 g Onion (White)
- 1 g Black Pepper (Whole)
- 20 g Celery
- 6 g Garlic (Peeled)
- 2 g Thyme
- 1 small Bay Leaf
- 10 g Tomato (Regular)
- 700 ml Water (For Braising)
Instructions
- Preheat the oven to 180°C (356°F). Roughly chop the vegetables (carrots, onions, celery, tomato, garlic).
- Add vegetables, thyme, bay leaf, peppercorns, and water to a deep pot. Bring to a boil, then transfer to a large oven-safe dish.
- Gently place the cured brisket into the oven-safe dish with the broth. Cover with foil or a lid and transfer to the oven. Cook for 3.5 hours until fork-tender.
- Remove the dish from the oven and allow the brisket to cool for 30 minutes in the broth. Slice thinly across the grain for maximum tenderness.
- Serve warm with some of the cooking broth spooned over the top, or cool completely and refrigerate for slicing cold.
Notes
- Serving Suggestion: Pair with mashed potatoes, greens, and reduced broth as gravy.
- Storage: Store leftovers in broth for up to 4 days in the fridge.
- Variations: Use brisket slices in sandwiches, tacos, or noodle bowls.
- Pro Tips: Always slice across the grain for tenderness. Do not add extra salt due to cured brisket.
- Beverage Pairings: Try with Malbec, dark beer, or beetroot juice.
- Occasions: Best enjoyed during dinner, Sunday lunch, or for meal prep.