Who doesn’t like brisket when you’re from Kansas City? I get it if you’re a vegetarian or just don’t like beef. But, I don’t know how you can say no to slow cooked meat. So, here is an easy way to impress your friends for these upcoming fall nights.
If you’re serving around 6-8 people, get a five pound brisket. Grab a dutch oven or a large cast iron pot and add 1/4 cup of vegetable or canola oil and put it on high heat on the stove. Trim the fat off of the brisket and then add to the pot and sear till you have a good brown crust on both sides.
Chop one white onion, two ribs of celery, three carrots and also five cloves of garlic. Once the brisket is done searing, remove it and add the chopped ingredients listed above to the pot. Cook until the onion is translucent. Add the brisket back to the pot and also add in one 14.5oz can of diced tomatoes w/ the juice, two bay leaves, 1 tsp of thyme, 1 tsp of whole peppercorns and five cups of beef stock. Cover and cook in the oven at 300 for four-five hours.
At around four hours check to see if it’s ready, it should be. Grab a ladle and remove two scoops of the reserved juice. Add to a pan with two tbsp butter, two tbsp flour and 1/4 cup of red wine. Whisk and let simmer for 10-15 minutes. Serve over egg noodles or mashed potatoes.
The prep time on this is about 30 minutes, so if you can get it all in the oven by 2:30, you’ll be good to go for dinner. Add a bit of chili sauce to the pot before it goes in the oven if you want to add a little kick.