Savory Beef Brisket
This make-ahead brisket was designed with busy hosts in mind. We've updated a classic main dish with sun-dried tomatoes, onions and herbs.
- 1 beef brisket (5-6 pounds)
- 2 garlic cloves, pressed
- 2 teaspoons dried thyme leaves, divided
- 1 1/4 teaspoon dried oregano leaves, divided
- 1/4 teaspoon ground black pepper
- 2 medium onions, sliced
- 1/2 cup chopped sun-dried tomatoes (dry-pack)
- 1 can (13 3/4 ounces) beef broth, divided
- 2 tablespoons cornstarch
Up to two days before serving, preheat oven to 325°F. Trim excess fat from brisket and place fat side up in Rectangular Baker. Press garlic over brisket using Garlic Press. Sprinkle with 1 1/2 teaspoons thyme, 1 teaspoon oregano and pepper.
Slice onions using Ultimate Mandoline. Separate slices over brisket. Sprinkle tomatoes around edges of brisket. Combine 1 cup beef broth, remaining 1/2 teaspoon thyme and 1/4 teaspoon oregano. Pour over brisket and tomatoes. Cover baker tightly with aluminum foil.
Bake brisket 3 1/2-4 hours or until fork-tender, using Baster to baste brisket with pan juices after 2 hours. Remove onions and tomatoes to refrigerator container. Wrap brisket in aluminum foil. Refrigerate vegetables, brisket and pan juices separately.
When ready to serve, preheat oven to 350°F. Slice brisket thinly across the grain using Carving Knife. Arrange slices, overlapping, in baker. Top reserved onions and tomatoes. Discard solidified fat from pan juices. Microwave juices on HIGH 1 minute to warm. Pour 1 cup juices over meat. Cover baker with aluminum foil. Bake 30 minutes, basting once, until brisket is heated.
Combine remaining juices, reserved broth and enough water to equal 1 3/4 cups; heat in (2-qt.) Saucepan. Mix cornstarch and 1/4 cup cold water; stir into saucepan. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Serve with brisket.
- 12 servings of 4 ounces meat
- 12 servings of 2 1/2 tablespoons each vegetables and sauce
Nutrients per serving:
Calories 300, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 105 mg, Carbohydrate 5 g, Protein 35 g, Sodium 270 mg, Fiber less than 1 g
U.S. Diabetic exchanges per serving:
For ease in preparation, most cooks like to prepare this tender, juicy, slow-cooking cut of beef a day or two before serving. However, it can be carved and served immediately after cooking, if desired.
Omit thickening pan juices with cornstarch, if desired. Simply heat juices and spoon over beef.
When it comes to carving meat, don't be intimidated. Once the brisket is cooked, look for the grain (the direction the meat fibers are running) and then use the Carving Knife to cut across the grain to get thin, tender slices. Brisket is a very flat piece of meat, but you can get bigger slices if you cut on a slight angle from top to bottom.
Some say no Festival of Lights celebration would be complete without the brisket or latkes, the fried potato pancakes that symbolize the miracle of the oil. These contemporary versions of the classic dishes will appeal even to the traditionalist around your family table.