Autumn Braised Beef Brisket

The Tavern on the Green, Executive Chef Bill Peet’s slow cooked, melt in your mouth, comfort food for fall.

SERVES 8

Ingredients:

1 - 3lb Beef Brisket, First Cut, trimmed of fat
¼ cup Canola Oil
2 Large Carrots, peeled and cut into large dice
1 Large White Onion, peeled & cut into long slices
1 Large Celery Stalk, cut into large dice
4 Cloves Garlic, peeled & smashed
1 cup Button Mushrooms, cleaned & cut into quarters
¼ cup Flour, All Purpose
2 cups Apple Cider, fresh unfiltered
¼ cup  Tomato Paste
1 Tbls Honey
3 cups Beef Broth
2 Sprigs Fresh Thyme
1 Bay Leaf
Kosher Salt & Fresh Ground Black Pepper to taste

Directions:

Preheat oven to 300ºF

Heat the oil in a Dutch oven over medium-high heat until hot. 

Season the brisket all over with kosher salt and fresh ground black pepper.

Add the brisket to the pot and brown it on both sides. Transfer the beef to a plate and set aside.

Add the onion, celery, carrot, mushrooms and garlic to the pan and stir constantly until it starts to brown. Stir in the tomato paste, honey and the flour, let it brown slightly.

Add the apple cider and scrape the browned bits from the bottom of the pan, reduce the apple cider by half.

Add the beef broth, thyme and bay leaf. Bring to a boil and place the beef back into the pot. Cover the pot with aluminum foil slightly larger than the opening of the pot & place the cover on tight. Smooth down the excess aluminum foil on the outside of the pot. Place it into the oven for 3-3½ hours until the meat is fork tender.

Remove the beef and the vegetables to a plate and cover with aluminum foil to keep warm and moist. Discard the thyme and the bay leaf.

Meanwhile, strain the sauce, bring to a boil, skim off any scum and fat that rises to the surface. Check and adjust the seasoning. Add the vegetables back into the sauce.

Slice the meat against the grain, shingle it out on a large platter. Garnish the meat with the vegetables and the finished sauce.

Serve hot, family style.