Description

A three-pound flat-cut brisket braised with onions and broth for eight provisional portions.

Ingredients

Scale

3 pounds Flat-cut beef brisket
1 1/2 teaspoons Fine salt
1/2 teaspoon Freshly ground black pepper
2 tablespoons Olive oil
3 large onions Yellow onions, sliced
4 cloves Garlic cloves, minced
2 tablespoons Tomato paste
2 cups Low-sodium beef broth
1 sprig Fresh rosemary
2 tablespoons All-purpose flour

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Instructions

Heat oven to 300°F. Pat dry a 3-lb flat-cut beef brisket and season with 1 1/2 tsp salt and 1/2 tsp pepper. Heat 2 tbsp olive oil in a Dutch oven and sear beef on both broad sides, about eight to ten minutes total; transfer to a plate.
Soften three sliced large onions in the pot about eight minutes; add four minced garlic cloves and 2 tbsp tomato paste for the final minute. Pour in 2 cups broth, scrape the pot and return brisket with one rosemary sprig. Liquid need not cover the beef completely.
Cover tightly and braise at 300°F about 3 1/2–4 hours, turning once if liquid is low, until a fork enters readily. A food thermometer confirms beef has passed the 145°F minimum for whole beef cuts, but brisket tenderness—not that minimum alone—determines this braise's endpoint.
Transfer brisket to a clean board and rest about thirty minutes. Remove rosemary and skim excess fat from pan liquid. Whisk 2 tbsp flour into a little cooled pan liquid until smooth, return to simmering onions and whisk several minutes until gravy thickens. Slice beef across the grain and serve eight provisional portions with gravy; test actual cooked yield and sauce thickness.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 30 minutes, included in the total.

Untested estimate: about fifteen-minute sear and onions, 3 1/2–4-hour covered braise with brief gravy finish, thirty-minute rest; fork tenderness governs.

Prep Time: 25 minutes
Chilling, resting or cooling: 30 minutes
Cook Time: 240 minutes
Category: Main Dishes

Nutrition

Serving Size: Approximately one eighth of sliced roast plus gravy