Cooking with Lulaboo! Braised Bruffalon Brisket

Live Publié 06/12/2022 à 03:13 par Paryah

Bavette de bruffalon braisée

Braised Bruffalon Brisket

SERVINGS: 4-6 | PREP TIME: 45 MIN | COOKING TIME: 3-4 HRS

Ingredients

3 lb beef brisket (you can sub for tri tip if its cheaper)
2 Tablespoons olive oil
Salt and Pepper
1 large onion, chopped into chunks
2 Large Carrots, cut into thick slices
1 Parsnip, cut into thick slices
2 Celery stalks, cut into thick chunks
2 Cups Beef Broth
1 Cup Dry Red Wine
1 Tablespoon Brown Sugar
1 Tablespoon Soy Sauce
4 Cloves of Garlic, whole
4 Tablespoons tomato paste
Fresh Rosemary, 1 bunch
Fresh Thyme, 1 Bunch
OPTIONAL: Liquid Smoke 1 Tablespoon

Directions

Preheat oven to 300F
Heat olive oil in a large heavy skillet or dutch oven over medium high heat. While the pan is heating, season the brisket on both sides with salt and pepper. Sear both sides of the brisket for 5 minutes on each side. Set the brisket aside
Lower the heat and add chopped onions, carrots, parsnips and celery to the pan. Saute for 2-3 minutes on a medium to medium low heat.
Add the beef broth, wine, brown sugar soy sauce, garlic, liquid smoke and tomato paste to the pan and stir. Take care to gently scrape the pan to unstick anything on the bottom of the pan.
If you are using a Dutch oven or oven safe pot: Nestle the brisket into the pan and add rosemary and thyme to the sides of the brisket touching the liquid. Cover with lid or wrap tightly with aluminum foil on top and bake into the oven for 3-4 hours depending on size of brisket. Baste brisket every 45 minutes to an hour. Add more broth if the liquid dries up. You are looking for a fork tender consistency when finished braising.
If you are searing and sauteing on a non oven safe pan: Transfer the liquid in the pan into an oven safe roasting pan or baking dish. Nestle the brisket into the pan and add rosemary and thyme to the sides of the brisket touching the liquid. Cover tightly with aluminum foil on top and bake into the oven for 3-4 hours depending on size of brisket. Baste brisket every 45 minutes to an hour. Add more broth if the liquid dries up. You are looking for a fork tender consistency when finished braising.
Take the brisket out of the oven and let rest for 30 minutes before slicing and serving with liquid and vegetables.
Pressure cooker alternative: Perform all steps in a pressure cooker in saute setting. Finish up preparation and cover. Cook in high pressure for 1 hour and 25 minutes. Let pressure vent naturally. Slice and serve with liquid and vegetables.