Herb-Glazed Braised Beef Brisket with Root Vegetables
Bring comfort food to the next level with this tender and delicious, slow-braised beef brisket. Accompanied by root vegetables and drizzled with a tasty fresh herb glaze, this brisket is dressed to impress.
1. Brisket: Pat beef dry and season all over with about ½ tsp (2 mL) each salt and pepper. Heat 2 tbsp (30 mL) oil over high heat in a large deep skillet or sauté pan; brown beef, turning, until browned all over. Transfer to a large stock pot or Dutch oven or minimum 5-qt (5 L) slow cooker. Set aside.
2. Add remaining oil to skillet over medium heat. Cook onions, celery, carrots, and garlic, stirring often, for 20 to 30 minutes or until lightly caramelized; transfer to the pot with the brisket. Add raisins to the skillet. Pour in the red wine vinegar and bring to a boil while stirring and scraping up brown bits from bottom of pan. While maintaining a boil, stir in brown sugar, beef broth, red wine, ketchup, thyme, bay leaves, cloves, allspice and dill seed. Pour over the brisket and vegetables.
4. Cover and cook in preheated 300°F oven or in slow cooker on HIGH or for 4 to 6 hours, or in slow cooker on LOW for 6 to 8 hours, or until beef is fork-tender.
5. Meanwhile, place potatoes in a saucepan and add cold water to cover and season with a pinch of salt; bring to a boil over high heat. Reduce heat and boil gently for about 15 minutes, until potatoes are tender. Drain and return to pan. Cover to keep warm and set aside.
6. Transfer cooked beef to a cutting board and cover with foil; set aside.
7. Strain the braising liquid, reserving both the liquid and carrots; discard remaining solids. Pour 1 cup (250 mL) of the liquid into a saucepan for the glaze. Transfer beef and carrots back into the pot or slow cooker; pour remaining strained liquid over the beef. Cover to keep warm and set aside.
8. Herbed Glaze: Bring the 1 cup (250 mL) reserved braising liquid to a boil over high heat. Boil until reduced by half to create a nice shiny glaze. Remove from heat and stir in parsley, dill, chives, garlic, lemon zest and olive oil. Season with salt to taste.
10. To serve, carve roast across the grain into slices. Arrange 2 slices on each serving plate along with a portion of the carrots and potatoes. Drizzle meat and vegetables with Herbed Glaze.
Ingredients
Directions
1. Brisket: Pat beef dry and season all over with about ½ tsp (2 mL) each salt and pepper. Heat 2 tbsp (30 mL) oil over high heat in a large deep skillet or sauté pan; brown beef, turning, until browned all over. Transfer to a large stock pot or Dutch oven or minimum 5-qt (5 L) slow cooker. Set aside.
2. Add remaining oil to skillet over medium heat. Cook onions, celery, carrots, and garlic, stirring often, for 20 to 30 minutes or until lightly caramelized; transfer to the pot with the brisket. Add raisins to the skillet. Pour in the red wine vinegar and bring to a boil while stirring and scraping up brown bits from bottom of pan. While maintaining a boil, stir in brown sugar, beef broth, red wine, ketchup, thyme, bay leaves, cloves, allspice and dill seed. Pour over the brisket and vegetables.
4. Cover and cook in preheated 300°F oven or in slow cooker on HIGH or for 4 to 6 hours, or in slow cooker on LOW for 6 to 8 hours, or until beef is fork-tender.
5. Meanwhile, place potatoes in a saucepan and add cold water to cover and season with a pinch of salt; bring to a boil over high heat. Reduce heat and boil gently for about 15 minutes, until potatoes are tender. Drain and return to pan. Cover to keep warm and set aside.
6. Transfer cooked beef to a cutting board and cover with foil; set aside.
7. Strain the braising liquid, reserving both the liquid and carrots; discard remaining solids. Pour 1 cup (250 mL) of the liquid into a saucepan for the glaze. Transfer beef and carrots back into the pot or slow cooker; pour remaining strained liquid over the beef. Cover to keep warm and set aside.
8. Herbed Glaze: Bring the 1 cup (250 mL) reserved braising liquid to a boil over high heat. Boil until reduced by half to create a nice shiny glaze. Remove from heat and stir in parsley, dill, chives, garlic, lemon zest and olive oil. Season with salt to taste.
10. To serve, carve roast across the grain into slices. Arrange 2 slices on each serving plate along with a portion of the carrots and potatoes. Drizzle meat and vegetables with Herbed Glaze.
