Rating: 3 stars
29 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 10
  • 1 star values: 3
  • 29 Ratings

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Credit: Emily Kinni

Recipe Summary

additional:
3 hrs 30 mins
total:
3 hrs 50 mins
hands-on:
20 mins
Yield:
serves 6-8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees. In a large heavy pot or Dutch oven, heat the oil over medium-high heat. Season both sides of brisket with 1 teaspoon each salt and pepper. When the oil shimmers, add the brisket fat side down and cook until dark golden, 3 to 4 minutes. Turn the brisket and cook the other side until browned, 3 minutes more. Remove the meat from pot and add onions, garlic, and thyme. Cook until the onions begin to soften and the ingredients become fragrant, about 4 minutes. Stir in tomato paste and 4 cups water and bring to a simmer. Return the brisket to the pot, fat side up; cover and transfer to the oven. Cook until almost tender, about 2 hours and 45 minutes.

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  • Add the vegetables, submerging them slightly in the cooking liquid. Continue cooking until the vegetables are tender, 30 to 45 minutes more. Transfer the meat to a cutting board, and remove the vegetables with a slotted spoon. Skim as much of the fat from the cooking liquid as possible; season with additional salt and pepper. Slice the brisket against the grain. Serve, topped with parsley, with vegetables and cooking liquid on the side.

Nutrition Facts

450 calories; fat 19g; cholesterol 140mg; sodium 680mg; protein 49g; carbohydrates 19g; sugars 5g; fiber 5g; iron 6mg; calcium 59mg.
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