Braised Brisket

This is hands down the most popular and most favored recipe I make for people, and yall have been asking for this recipe for YEARS! Finally, you get to know my brisket secrets! This is my famous tomato and wine braised brisket. It is melt in your mouth shredded meat that you won't be able to get enough of. It is perfect for the holidays and winter since it is warming, hearty, and savory. I make it every time I visit my family because they insist on it! Brisket is a cut of beef from the lower chest of beef. It is highly marbled and high in fat, so must be cooked low and slow to achieve a good texture. It is often smoked or braised.  Two most common ways to cook brisket: Smoking - a dry heat form of cooking where you smoke the brisket at temperatures as low as 225*F for many hours. When smoking brisket you usually have to smoke for 12-18 hours depending on the size of brisket Braising - a wet and dry form of cooking that cooks the brisket in liquid in the oven at low temperatures, around 300-350*F for 2-4 hours. I personally enjoy braising brisket's more. It is more hands off, and results in a very moist and flavorful brisket that is super saucy and rich. But, I would take brisket any way! Keys to braising brisket: -Season meat day before for optimal flavor -Sear meats first, maillard reaction / browning means more flavor -Saute aromatics like onions, carrots, celery, garlic, tomatoes -Make sure you have flavorful liquids like stocks, tomatoes, wines -Braise at a low temperature, covered in the oven, flipping half way through -Pull from the oven once it is fork tender  This recipe is super easy because most of the work is done slowly in the oven. Once you have it in there you can essentially do your own thing while it cooks. I have also made this in a slow cooker as well. If you want to do this, I recommend slow cooking for 8-12 hours until fork tender

Good

% Daily Values based on a 2,000 calorie diet