Braised brisket makes the perfect Sunday Roast, that great British tradition. Sunday roast, also called Sunday lunch, is served in the afternoon (2 or 3 o'clockish) and traditionally consists of roasted meat (most often beef, chicken, lamb or pork--nut loaf for vegetarians), gravy, roasted or mashed potatoes, Yorkshire pudding and vegetables. The great thing about the brisket for Sunday lunch is that it is made on Friday or Saturday and just reheated on Sunday.
Of course, you can have brisket any day of the week, but the aroma of it wafting out of the kitchen into my office made me nostalgic for those Sunday Roasts of my childhood. The roast was usually beef (my father's favorite) or pork. Occasionally it would be lamb (my mother's favorite) with homemade mint sauce. Poultry was not on. Apparently my father had eaten too much chicken, to the exclusion of any other meat, during his childhood; so we never had chicken, and turkey was allowed on the menu just once a year.
I had to get my fill of Southern-fried chicken at my grandmother's house. Grandma had never tired of fried chicken, even though she had totally burned my father out on it! So Daddy much preferred to stay home and enjoy my mother's British-style Sunday lunch. Oddly enough, we all loved vegetables, and Sunday lunch always included two or three fresh seasonal vegetables.
This brisket is not just any old brisket. This is an organic, grass-fed brisket kindly sent to me by Rocky Mountain Organic Meats. It is 100% grass-fed, grass-finished and certified organic. No hormones. No antibiotics. No grain. No GMO feed. No irradiation. No feedlots; the animals are allowed to roam free and are treated humanely. And Rod is going to ship a brisket to one of my readers! See bottom of the post for giveaway details.
Braised Brisket
(Serves 3 to 4)
1 2-pound beef brisket (organic and grass-fed Rocky Mountain Organic Meats)
3/4 teaspoon salt, divided
3/4 teaspoon coarsely ground black pepper, divided
1 tablespoon extra virgin olive oil
1 medium onion, coarsely chopped
1 teaspoon sugar
1 tablespoon tomato paste
1 cup low-sodium chicken broth
1 cup drinkable dry red wine
1 teaspoon Worcestershire sauce
1/2 teaspoon marjoram
1/8 teaspoon crushed red pepper flakes
Slurry of 2 tablespoons flour shaken with 1/4 cup water
1 In 12-inch skillet (I use All-Clad 5112 Stainless 12-Inch Fry Pan), heat olive oil. Pat brisket dry and salt and pepper both sides with 1/2 teaspoon each. Brown well (up to 10 minutes on each side). Place fat side up in 2.5-quart oval Corning casserole or other suitably sized baking dish.
2 Preheat oven to 300 degrees. Add chopped onion, sugar, and 1/4 teaspoon each salt and pepper to skillet. Cook over low heat, stirring occasionally, until onions are softened and browned, about 10 minutes. Stir in tomato paste and cook about 2 minutes. Stir in broth, wine, Worcestershire sauce, marjoram and red pepper flakes. Bring to a boil, scraping up brown bits. Pour over brisket in baking dish.
3 Cover dish with foil and lid. Bake at 300 degrees for 3 to 3 1/2 hours. Remove lid and foil from dish and let stand at room temperature for 1 hour. Put lid on and refrigerate until next day. You can even do this two days ahead.
4 One hour before serving time, preheat oven to 350 degrees. Transfer cold brisket to cutting board. Remove fat from sauce. Strain sauce into 2-cup glass measure, adding water, if needed, to bring volume of sauce to 2 cups; discard onions. In 1-quart saucepan, heat sauce and stir in the slurry. Bring to boil, stirring constantly; lower heat and simmer 5 minutes, stirring occasionally. Taste and adjust seasoning.
5 Slice brisket across the grain into 1/4-inch-thick slices. Keeping the slices together, place them in 1.5-quart oval Corning casserole. Pour sauce over brisket. Cover dish with foil and lid. Bake at 350 degrees for 30 minutes.
Rocky Mountain Organic Meats Giveaway
One winner will receive a 2-pound grass-fed organic beef brisket from Rocky Mountain Organic Meats. All US residents who leave a comment (one entry per person) on this post before 11:59 pm Eastern time Wednesday May 23 will be put into a random drawing. Winner will be announced here in the comments before noon Eastern time on Thursday May 24. (Note: Those posting comments anonymously must include a valid email address in their comment to be eligible for the drawing.)
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