Succulent Beef Brisket in Aromatic Spices

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Directions

  1. Preheat Your Oven: Preheat your oven to 325°F (160°C).
  2. Prepare the Brisket: Pat the beef brisket dry with paper towels and season generously with salt.
  3. Sear the Meat: In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the brisket and sear on all sides until browned. This should take about 4-5 minutes per side. Remove the brisket and set it aside.
  4. Cook the Aromatics: In the same pot, add the sliced onions and cook until they are soft and caramelized, about 10 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
  5. Add the Spices: Stir in the ground cumin, ground coriander, smoked paprika, ground cinnamon, ground allspice, and ground black pepper. Cook for another 2-3 minutes until the spices are fragrant.
  6. Deglaze the Pot: Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot. Add the tomato paste and stir until well combined.
  7. Braise the Brisket: Return the brisket to the pot, ensuring it is submerged in the liquid. Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
  8. Slow Cook to Perfection: Cook the brisket for 3-4 hours, or until it is fork-tender. Check occasionally to ensure there is enough liquid, adding more broth if necessary.
  9. Rest and Serve: Once cooked, remove the brisket from the oven and let it rest for about 15-20 minutes before slicing. Garnish with fresh herbs and serve with your favorite sides.

Kitchen Equipment Needed

  • Large Dutch oven or oven-safe pot with a lid
  • Sharp knife
  • Cutting board
  • Measuring spoons
  • Tongs
  • Aluminum foil (if your pot doesn’t have a lid)

Tips and Shortcuts

  • Quick Searing: If you’re short on time, you can skip the searing step. While searing adds flavor, the brisket will still be delicious without it.
  • Spice Variations: Feel free to experiment with different spices. Adding a bit of chili powder can give the brisket a nice kick.
  • Liquid Substitutes: If you don’t have red wine, you can use additional beef broth or even a dark beer for a different flavor profile.
  • Make-Ahead Option: This brisket can be made a day ahead and reheated. The flavors often deepen and improve after a day in the fridge.

Storing Leftovers

Leftover beef brisket can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place the brisket in a baking dish, cover with foil, and warm in a 325°F (160°C) oven until heated through. You can also freeze the brisket for up to 3 months. Thaw overnight in the refrigerator before reheating.

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