Whole30 Braised Brisket As seen on The Defined Dish Bookmark recipe Print recipe Download recipe Share Total Time 0 seconds Prep Time 0 seconds Cook Time 0 seconds Rating 0 out of 5 stars () Ingredients 4 lbs. Flat, Trimmed beef brisketKosher Salt and black pepper, to taste1 yellow onion, sliced1 1/2 cups beef broth4 cloves garlic, smashed1 (28oz) can of whole, peeled tomatoes1/4 bunch of thyme, leaves only (about 1.5 tbsp)1 bay leaf Calories AmericanBakingDinnerSautéingIntermediateVegetablesSavoryMeatMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Preheat oven to 325 degrees. Step 2 Season both sides (even the fat side) generously with salt and pepper. Step 3 In a large dutch oven, heat 3 tbsp. olive oil over medium-high heat. Sear both sides of the brisket until nice and brown, about 8 minutes per side. Remove from dutch oven and set aside. Step 4 Turn heat down to medium and add the onions, saute until tender, about 4 minutes and season with a little salt and pepper. Step 5 Pour in beef broth and using a wooden spoon, scrape up all of the brown bits in the dutch oven. Then, add in the smashed garlic (just use the back of your knife and the palm of your hand and press down to smash it) and add in the can of tomatoes. Again, using a wooden spoon press against the whole tomatoes so that they break open and fall apart. Step 6 Add in the bayleaf, and the sprigs of thyme. stir in to combine. Step 7 Place brisket back in the sauce (fatty side up) cover, and place in oven. Step 8 Bake in oven at 325 for 3-4 hours, or until brisket is fork tender. Step 9 Remove the brisket to a cutting board and let it rest for 15 minutes. Step 10 With a long, serrated knife, begin cutting away the slab of fat off of the top of the brisket. It should be very easy to remove. Step 11 Now, Slice brisket across the grain. Using a spatula, place sliced brisket back into the sauce. Serve however you please!
