Braised Brisket

I was so excited to find a beef brisket in the grocery store the other day, most of the time all I can find is corned brisket!  This recipe is very simple and very yummy.  It cooks for about 3 hours, but the prep is easy and the oven does the rest!

Braised Brisket

4-5 pound beef brisket
3 tablespoons vegetable oil
2 large onions, sliced thin
2 tablespoons brown sugar
6 minced garlic cloves
1 teaspoon tomato paste
1/4 cup flour
1 1/2 cups beef broth
1/2 cup chicken broth
1/2 cup sherry
1 tablespoon vinegar

Adjust oven rack to low-middle position and heat to 300 degrees.  Pat the brisket dry with paper towels and season with salt and pepper.  Heat oil in large dutch oven over med-high heat.  Brown the brisket on all sides, about 3 minutes on each side.  Set meat aside on platter.

Without draining the fat from the pan add in brown sugar and onions.  Cook onions over medium heat until browned, about 7 minutes. 

Add in garlic and tomato paste, cook until fragrant.  Stir in flour and cook for another minute.  Add broths and sherry.  Scrape up any browned bits from the bottom of the pan.  Stir.  Place brisket into pan and bring to a simmer.

Cover and place in the oven for 2 1/2-3 hours.  If a fork does not easily slide into the meat at this point continue to cook in 10-15 minute intervals checking each time. 

Remove from oven and place onto cutting board.  Tent with foil and let rest for 20 minutes.  Allow liquid in pan to rest and then skim fat out of pan.  Stir in vinegar and season with salt and pepper if needed. 

Slice the meat across the grain and serve with sauce.