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Braised Brisket Of Beef

Braised Brisket Of Beef

6 to 8
10 min
3 hr, 20 min


1-5 pound beef brisket 

1/2 cup flour 

Salt and pepper 

Vegetable oil 

1 tablespoon garlic, minced

2 tablespoons cider vinegar 

2 tablespoons dark brown sugar 

1-8 ounce can tomato sauce 

2 tablespoons tomato ketchup 

1 cup boiling water 

2 bay leaves 

¾ teaspoon dried thyme, crushed

4-5 medium carrots, trimmed and peeled

12 red bliss potatoes 

2 large Spanish onions 


Combine flour, salt and pepper. Wipe brisket with a damp paper towel then dredge the meat in the seasoned flour. Heat the oil in a large roasting pan with a cover (a Dutch oven will do), and brown the meat, starting fat side down, on both sides to seal in the juices, about 6 minutes per side. Spread the minced garlic over the top. Pour the vinegar over the meat, letting it drip onto the pan, then add the brown sugar, tomato sauce, ketchup, water, bay leaves and thyme. Bring to a slow boil, basting the meat until the ingredients are blended. Pre heat the oven to 350°F. Cover the pan and place in the oven to braise for 1 hour.

Meanwhile, wash the carrots and the potatoes. Cut the carrots into 1-inch pieces. Leave the smaller potatoes whole and cut the larger potatoes in half or in thirds, so they are all roughly the same size. Place the potatoes in a bowl and cover with cold water until ready to add to the brisket. After 1 hour in the oven, remove the brisket and add the carrots and potatoes drained from the water. Cover and return to the oven for another hour. Continue to baste occasionally, adding a small amount of boiling water as needed.

Peel and slice the onions into 1/2-inch slices. Set aside. After the second hour in the oven, remove the brisket and lay the onions in a single layer over the top of the meat. Extra onions may be placed around the meat. Baste with the gravy at the bottom of the pan. Cover the pan and return to the oven for another 30-45 minutes or until the onions are tender. Taste for seasoning and add salt and pepper as needed. Let the meat stand for 30 minutes, then slice across the grain and serve warmed, topped with the pan gravy.