Almost Better Than Nana's Brisket [HMC]

I've called this "almost" better out of respect to my nana, but just between us...let's say it's even Stephen. Nana really understood that a tender brisket required braising patience or you'd end up with the table version of beef jerky. The whole braising process invites experiementation. There's something about a stew pot that screams "C'mon! Show me what else you've got!!" My mother used to throw beer in the pot, but Nana had a secret ingredient that made her brisket stand out from ordinary fare--ginger and a touch of molasses. My version ivolves deglazing the pot with red wine and eventually adding lots if immune-boosting aromatics, including garlic, cinnamon, caraway seeds, fennel seeds, and ginger, which is a great digestive aid. The meat comes out as tender as a grandmother's goodnight kiss on the head. Nana, this one's for you. Thanks for showing me the way. This brisket goes great with Ginger Lime Sweet Potato Mash, Rutabaga and Potato Mash-Up, or Celery Root Mash-Up.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 300 degrees F.

Step 2

Allow the brisket to come to room temperature, trim excess fat, and thoroughly dry with a paper towel. This ensures that your meat browns more evenly and doesn't steam. Season the beef all over with salt and pepper.

Step 3

Heat the olive oil in a Dutch oven or other braising pot over medium heat. When the oil starts to shimmer, add the brisket. Cook for 6 minutes without moving the meat until it's browned and easily lifts from the bottom of the pan. Turn the meat over and brown the second side for 6 minutes more. Remove the beef and transfer it to a large plate.

Step 4

In the same pot over medium heat, add the onion, carrots, celery, and 1/4 teaspoon of salt. Saute until golden, about 6 minutes. Add the garlic, cinnamon, ginger, fennel, and pepper flakes and continue sauteing for 1 minute more. Stir in the tomato paste, then add the wine, stir the pot to scrape up any browned bits, and continue to cook until the wine has almost evaporated.

Step 5

Return the brisket to the pot and add the tomatoes and enough broth to just cover the brisket. Cover the pot and bring to a slow boil, then remove the brisket from the stove top and place it in the oven. Cook for 2 hours and 15 minutes. Remove the brisket from the oven and transfer to a cutting board. Remove 2 cups of liquid to a small saucepan, bring to a boil, and reduce the sauce by half. Then stir in the molasses.

Step 6

Meanwhile, slice the brisket thinly against the grain, aligning your knife so it's perpendicular to the fibers of the meat. Transfer the sliced meat back to the original pot and simmer on the stove top for an additional 30 minutes. It's ready when a fork comes out easily without resistance. Serve with generous spoonfuls of sauce.

Step 7

Sometimes you need a thermometer to know when meat is ready, but here all you need is a fork. This brisket cooks slow and long, and it's not ready until your fork slides through the meat without any resistance. If it's still fighting back, sit down and read another chapter of that great book you've been meaning to get back to; check again in 15 minutes.

Step 8

Store in an airtight container for 5 days or freeze up to 1 month. Calories: 328 per serving.