This weekend, I decided to try braising meat in the oven instead of the pressure cooker – I was working from home, so it made it easy to leave the meat cooking for 2 hours without worrying about having to run out of the apartment. I’ll admit – I’m still partial to the pressure cooker. The meat comes out more flavorful and moist. But, this was still pretty darn good.
I bought a “first cut” 1 lb brisket from Grazin Angus Acres this past weekend – after removing a very thin layer of fat after cooking, it is an extremely lean cut of meat, and nothing like the Texas (extra fatty but amazingly awesome and super moist) brisket I remember from my childhood that was smoked by my Dad and uncle. I think this would have come out even better with a slightly less lean cut of meat, but you live and you learn.
Servings: 3-4 servings
Prep Time: 10 minutes
Cook Time: 2.5 hours
- 1 lb first cut brisket
- 1/4 tsp chipotle powder
- 1/4 tsp half-sharp Hungarian paprika (substitute regular paprika if you like less spiciness)
- 1/8 tsp cayenne
- 1/2 tsp dry mustard
- 1/4 tsp cumin
- 1/4 tsp sea salt
- 1/4 tsp celery salt
- 1/4 tsp dried ancho chili powder
- 1/2 tsp chili powder
- 3 cloves garlic
- 2 small carrots
- 10-12 cherry tomatoes
- 1/4 cup poblano pepper rings
- 3 slices yellow or white onion, about 1/8-1/4 inch thick
- 3 c beef stock (see bottom for recipe)
(1) Preheat oven to 300. Mix together all spices and sprinkle liberally on all sides of the brisket.
(2) Sear in a hot pan on all sides, about 5-7 minutes per side.
(3) Add stock and vegetables, and cook in the oven on 300 for 40 minutes uncovered.
(4) Flip the meat once, cover in foil, and cook for an additional 75-90 minutes, depending on the size/thickness of the brisket.
I served mine with a bit of spaghetti squash to soak up the stock and a side of yellow-cauliflower soup.
Enjoy! Here are the nutrition facts.