Simple Braised Brisket with Lemon-Parsley Garnish

Name: Simple Braised Brisket with Lemon-Parsley Garnish
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4
Ingredients: 4 lb boneless beef brisket pot roast, trimmed; 1 tsp salt; 1/4 tsp ground black pepper; 1 tbsp canola oil; 1 1/2 white onion, chopped; 2 tbsp garlic, finely chopped; 2 tbsp tomato paste; 2 bay leaves; 2 cups red wine; 2 cups reduced-sodium chicken broth; 1/4 cup parsley, chopped; 2 tbsp fresh bread crumbs; 1 tbsp grated lemon zest; 1 tsp garlic, finely chopped

Prep Time15 mins
Total Time4 hrs 15 mins
Makes4 Servings (with leftovers)

Jodi Pudge

Try this make-ahead recipe for simple braised brisket with a lemon-parsley garnish.

Ingredients

4 lb boneless beef brisket pot roast, trimmed
1 tsp salt
1/4 tsp ground black pepper
1 tbsp canola oil
1 1/2 white onion, chopped
2 tbsp garlic, finely chopped
2 tbsp tomato paste
2 bay leaves
2 cups red wine
2 cups reduced-sodium chicken broth

FOR LEMON-PARSLEY GARNISH:

1/4 cup parsley, chopped
2 tbsp fresh bread crumbs
1 tbsp grated lemon zest
1 tsp garlic, finely chopped

Instructions

Preheat oven to 300°F.
Divide brisket into 4 evenly sized pieces; season with salt and pepper. Heat oil in a wide, heavy pot over medium high. In batches, brown brisket on all sides, 8 to 10 min. Transfer to a plate. Keep 1 tbsp of oil in pot, discard remaining oil, and reduce heat to medium.
Add onions and garlic, and cook, stirring occasionally, until golden brown, 5 to 8 min.
Add tomato paste, bay leaves and red wine, then stirring and scraping brown bits, cook and reduce for 5 min.
Add chicken stock and bring to a simmer. Return brisket and any accumulated juices to pot, meat side down. Cover with a tight-fitting lid and cook until fork-tender, 3 to 3½ hours.
Meanwhile, make the Lemon-Parsley Garnish: In a bowl, mix ingredients. Sprinkle over thinly sliced brisket and serve with sauce.

Nutrition (per serving)

Calories 350, Protein 45g, Carbohydrates 4g, Fat 16g, Sodium 244mg.

This article was originally published on Mar 01, 2018

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