Print Options:

Braised Brisket

Yields1 Serving

Braised Brisket

 2-3 lb. brisket
 1 Tbsp. paprika
 2 tsp. thyme or oregano
 salt and freshly ground black pepper
 canola or olive oil, for cooking
 2 onions, halved and thinly sliced
 2-3 garlic cloves, crushed
 1 14 oz (398 mL) can whole or diced tomatoes, with their juices
 3 cups chicken or beef stock
 2 bay leaves (optional)
1

Pat your brisket dry and sprinkle it with paprika, thyme, and plenty of salt and pepper; rub it all over the surface on both sides.

2

Set an ovenproof pot (one in which the brisket will fit fairly snugly is ideal) over medium-high heat and add a generous drizzle of oil. Brown the brisket on both sides, then transfer to a plate and add the onions to the pan. Cook for a few minutes, until starting to soften and turn golden. Add the garlic and cook for another minute.

3

Return the brisket to the pan and add the tomatoes, stock and bay leaves. Cover and braise at 325F for 3-4 hours, lifting the lid to flip the meat once or twice – and leave the lid off for a bit if you want to reduce the liquid. If it’s cooking off too quickly and looking dry, add a splash more stock, or even some water.

4

To serve, slice against the grain and spread out on a platter, topped with sauce. If you like, prepare the brisket a day ahead to allow the flavours to develop – cool then refrigerate in the pot overnight, then reheat in the oven when you’re ready for it. Serve leftovers in soft buns, or make tacos or fajitas.