Brisket - PREP, BRAISING & A LE CREUSET

Braised Brisket, Roasted Carrots, Rice (hidden) & Arugula w/Shaved Parm

Brisket

I should have began this post two days ago when I prepped the brisket.

Day 1: I put a dry rub all over the 2 large pieces of brisket I picked up from Costco. Dry rub of your choice - anything that is suggested for beef and bbq...I always make sure there's enough (that means I add) salt, a little brown sugar and paprika. Refrigerate overnight.

Day 2: Remove meat from refrigerator, bring to room temp. Heat a pot - preferably one with a lid preferably a Dutch Oven preferably a Le Creuset (it does make a difference!!!) - add olive oil to coat the bottom. When nice and hot, add in the brisket (one at a time, if cooking more than one) and sear well on both sides (be patient!!!)...even if it burns a little it will still taste GREAT later/tomorrow! Remove meat from pot. Add in liquids (I vary this based on what I have around - this time it was red wine and chicken broth - other times it'll be beef broth, white wine, sake, water, beer, etc.) and deglaze the pan - stir the liquid in the pot and scrape browned bits of meat into the braising liquid. Rough chop an onion (I used a leek just because I had it and wanted to use it), garlic and a tomato (or a couple of small tomatoes), stir into the braising liquid. Add in the meat, turn off the heat and let cool, cover and refrigerate overnight...The real cooking will begin tomorrow.

Day 3: Begin at least 4 hours before you want to serve. Preheat oven to 350F. Remove Dutch Oven from the refrigerator and heat on the stove - bring to a boil. Simmer until the oven is preheated, then place in the oven and let it cook covered, checking every hour or so to make sure there is still enough liquid (should cover the meat by 1/2, leaving the top of the meat exposed). The two pieces I cooked fit side by side in the pot. It cooked for 3 hours. Remove pot from oven, uncover and remove meat from pot to a plate. Ladle the liquid through a strainer and into a bowl. Taste the liquid for seasoning...This will be the sauce/gravy that you add to the plate after the meat is sliced - I use the Dutch Oven to reheat the sauce (the French don't do their own dishes!). Everything can be held at this stage, so it is a great dish to serve when you're entertaining!

Tonight we ate it with rice, roasted carrots (from my MIL's farm box) and an arugula salad with parm. It was really delish with a bottle of EII Cabernet Sauvignon - www.herblambvineyards.com!!!