Braised Beef

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

Ingredients

  • 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)

Directions:

(1) Preheat oven to 300.  Mix together all spices and sprinkle liberally on all sides of the brisket.

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(2) Sear in a hot pan on all sides, about 5-7 minutes per side.

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(3) Add stock and vegetables, and cook in the oven on 300 for 40 minutes uncovered.

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(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.

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Enjoy!  Here are the nutrition facts.

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