Description
Succulent James Martin’s slow-cooked brisket promises rich, tender meat infused with robust flavors. Hearty British comfort cuisine delivers a delectable meal that satisfies deep hunger for classic roasted goodness you’ll crave again.
Ingredients
Scale
- 3–4 lbs (1.4–1.8 kg) brisket
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) red wine
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsps tomato paste
- 2 tbsps Worcestershire sauce
- 2 tsps salt
- 1 tsp black pepper
Instructions
- Prepping Pan and Oven: Position a spacious oven-safe pan or Dutch oven and preheat the oven to 350°F (175°C).
- Searing Technique: Develop a rich, golden crust by thoroughly browning the brisket on all surfaces, capturing deep caramelized flavors and sealing in moisture.
- Aromatic Foundation: In the same pan, sauté minced garlic and diced onions until they become soft and release their sweet, fragrant essence, leveraging the flavorful fond from the searing process.
- Braising Liquid Creation: Craft a complex braising mixture by combining beef broth, red wine, tomato paste, Worcestershire sauce, kosher salt, and freshly ground black pepper, whisking to integrate the robust flavor profile.
- Slow Cooking Preparation: Return the seared brisket to the pan, partially submerging it in the liquid, then cover tightly with aluminum foil to lock in moisture and protect against excessive evaporation.
- Extended Roasting: Carefully transfer the covered pan to the preheated oven, allowing the brisket to transform slowly into a tender, succulent centerpiece over 8-10 hours, with minimal intervention.
- Doneness Verification: Check the brisket’s readiness by confirming an internal temperature of 145°F (63°C) and ensuring the meat yields effortlessly when pierced with a fork.
- Resting and Serving: Remove from the oven and let the brisket rest for 10 minutes, enabling juice redistribution and guaranteeing maximum tenderness before slicing and presenting the final dish.
Notes
- Master the Sear: Achieve a golden-brown crust by patting the brisket dry and using high heat, which locks in flavors and creates a stunning caramelized exterior that elevates the entire dish.
- Liquid Gold Strategy: Use a combination of beef broth and red wine to create a rich, complex braising liquid that tenderizes the meat and infuses deep, sophisticated flavor profiles throughout cooking.
- Low and Slow Technique: Embrace the 8-10 hour cooking time at low temperature, which breaks down tough muscle fibers, transforming a potentially chewy cut into a supremely tender, melt-in-your-mouth masterpiece.
- Resting Ritual: Allow the brisket to rest for 10 minutes after cooking, letting meat fibers relax and juices redistribute, ensuring each slice remains incredibly succulent and packed with intense flavor.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: UK
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg