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Braised Beef Brisket

This crowd favorite is delicious the day it’s made, but it’s even better after an overnight rest. To reheat, skim the fat from the sauce as described in the recipe and heat the June Oven to 300°F on the Bake cook mode. Transfer the brisket and sauce to a baking pan, cover tightly, and heat until warmed through, about 1 hour. Cut the brisket into smaller pieces if you'd like it to reheat faster. Use vegan Worcestershire such as Annie’s Homegrown and kosher-for-Passover red wine vinegar if you're serving this during Passover.

Prep Time — 30 min
Cook Time — 5 hours 55 min
Servings — 6
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Ingredients

4 pounds beef brisket

1 tablespoon salt

½ teaspoon black pepper

2 tablespoons canola oil

1 yellow onion

2 celery ribs

5 carrots

1 teaspoon salt

1 tablespoon tomato paste

½ cup red wine vinegar

¼ cup Worcestershire sauce

2¼ cups beef broth

1 bay leaf

6 sprigs thyme

1 tablespoon chopped parsley

Tools

paper towels

wooden spoon

measuring spoons

chopping board

knife

saute pan

liquid measuring cup

tongs

strainer

covered casserole dish

June Oven

fat separator

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Season the brisket

Pat the brisket dry with paper towels and season on all sides with salt and pepper.

4 pounds beef brisket

1 tablespoon salt

½ teaspoon black pepper

paper towels

tongs

measuring spoons

Sear the brisket

Heat the oil in a large saute pan set over medium-high heat. Set the brisket fat-side down in the pan first and brown on all sides. Transfer the browned brisket to a covered casserole dish, fat-side up.

saute pan

2 tablespoons canola oil

covered casserole dish

Add the vegetables

Pour or skim off all but 1 tablespoon of fat from the saute pan. Return the pan to the heat and add the onion, carrot and celery pieces. Sprinkle with salt and stir to combine. Cook, stirring occasionally, until the vegetables are just beginning to soften, 4-5 minutes.

onion pieces

celery pieces

carrot pieces

wooden spoon

1 teaspoon salt

Add the tomato paste

Add the tomato paste to the vegetables. Stir to combine and allow to color slightly, 1-2 minutes.

1 tablespoon tomato paste

Add the vinegar

Add the vinegar and scrape up any browned bits from the bottom of the pan with a spoon.

½ cup red wine vinegar

Finish the braise ingredients

Add the Worcestershire, beef broth, bay leaf and thyme to the saute pan and allow to come to a boil. Pour the pan’s contents over the brisket and cover the casserole dish.

¼ cup Worcestershire sauce

2¼ cups beef broth

6 sprigs thyme

1 bay leaf

Slow cook the brisket

Place the dish on the bottom shelf of the June Oven. Slow cook the brisket on High for 5½ hours. June will notify you when the brisket is ready.

June Oven

Remove the brisket

Take the brisket out of the June Oven and carefully remove the casserole lid. With a tongs or a spatula, remove the brisket from the casserole and place it on a chopping board, if serving the same day. Season with salt to taste, if desired, and let rest 20 minutes. (If serving later, place the brisket on a June Pan while straining the sauce.)

chopping board

Strain and skim the sauce

Place a fine-mesh strainer over a bowl. Pour the cooking liquid through the strainer, pressing on solids to remove as much liquid as possible. Discard solids.

strainer

fat separator

Serve or store

If serving the same day, slice the brisket thinly across the grain after resting and garnish with parsley before serving. (If serving later, add the whole brisket back to the strained sauce and cool completely before covering and refrigerating up to 5 days. Skim off congealed fat layer before reheating, slicing and serving.)

1 tablespoon chopped parsley

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