Stovetop beef brisket: the easiest and most flavorful recipe

Craving the succulent flavors of tender beef brisket but don’t have the luxury of a smoker? Fret not! This comprehensive guide will unveil the secrets of mastering the art of cooking beef brisket on the stovetop, ensuring a delectable and unforgettable dining experience.

Ingredients:

• 3-4 pound beef brisket, trimmed of excess fat
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup water

Equipment:

• Large Dutch oven or heavy-bottomed pot with lid
• Tongs
• Instant-read thermometer

Instructions:

1. Season the Brisket:

• Preheat oven to 250°F (120°C).
• Pat the brisket dry with paper towels.
• Season generously with salt and pepper.

2. Brown the Brisket:

• Heat the olive oil in the Dutch oven over medium-high heat.
• Sear the brisket on all sides until golden brown, about 5 minutes per side.

3. Create the Mirepoix:

• Add the onion, carrots, and celery to the Dutch oven.
• Cook until softened, about 5 minutes.

4. Deglaze the Pan:

• Add the garlic and cook for 1 minute until fragrant.
• Pour in the beef broth and water.
• Bring to a boil and scrape up any browned bits from the bottom of the pot.

5. Braising the Brisket:

• Place the brisket back in the Dutch oven and nestle it in the mirepoix.
• Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the brisket is fork-tender.

6. Check for Tenderness:

• Use an instant-read thermometer to check the internal temperature of the brisket.
• It should reach an internal temperature of 195-205°F (90-96°C) for optimal tenderness.

7. Rest and Slice:

• Remove the brisket from the Dutch oven and place it on a cutting board.
• Let it rest for 30 minutes before slicing against the grain.

Tips for Perfect Brisket:

• Choose a well-marbled brisket: Marbling adds flavor and tenderness to the meat.
• Trim excess fat: Remove any thick layers of fat to prevent the brisket from becoming too greasy.
• Don’t overcrowd the pot: If the brisket is too tightly packed, it will not brown evenly.
• Simmer slowly: Low and slow cooking allows the brisket to break down and become tender.
• Check the liquid level: Add more beef broth or water as needed to keep the brisket submerged.

Variations:

• Smoked Brisket: Add a few wood chips to the Dutch oven for a smoky flavor.
• BBQ Brisket: Add your favorite BBQ sauce to the braising liquid for a tangy twist.
• Red Wine Brisket: Substitute red wine for half of the beef broth for a rich and flavorful variation.

Serving Suggestions:

• Serve the sliced brisket on toasted bread with your favorite sides.
• Pair it with mashed potatoes, roasted vegetables, or a refreshing coleslaw.
• Top with a drizzle of au jus or gravy for added richness.

Wrapping Up:

Mastering the art of cooking beef brisket on the stovetop is a culinary adventure that will reward you with tender, juicy, and flavorful meat. By following these tips and variations, you can create a dish that will impress your family and friends alike. So, gather your ingredients, fire up the stovetop, and embark on a culinary journey that will leave you craving for more.

Frequently Asked Questions:

Q: Can I cook a brisket in a slow cooker?
A: Yes, you can cook a brisket in a slow cooker on low heat for 8-10 hours, or until tender.

Q: What is the best cut of beef for brisket?
A: The flat cut (first cut) is leaner and cooks more quickly, while the point cut (second cut) is fattier and more flavorful.

Q: How long does it take to cook a brisket on the stovetop?
A: Cooking time varies depending on the size and thickness of the brisket, but it typically takes 2-3 hours to braise.

Q: Can I use a different liquid besides beef broth?
A: Yes, you can substitute vegetable broth, chicken broth, or even beer for a different flavor profile.

Q: How do I know when the brisket is done cooking?
A: The brisket is done cooking when it reaches an internal temperature of 195-205°F (90-96°C) and is fork-tender.