Braised Beef Brisket
Our favorite braised beef brisket recipe.
For the Brisket:
5 pounds brisket (if you like it fatty ask your local butcher for the 2nd cut)
2 Tbl kosher salt
2 Tbl black pepper, course ground
1 pinch chili flake
.5 tsp granulated garlic
.5 tsp granulated onion
.5 tsp chili powder
1 Tbl Worcestershire sauce
2 Tbl olive oil
Heavy duty aluminum foil
For the Brisket:
Mix all dry ingredients together and set aside. Pat brisket down with a paper towel to remove any unwanted liquid. Pull out two rather large sheets of foil, enough to wrap around brisket twice. Lay first sheet out on a flat surface and place brisket in the middle. Pour dry mix on top of brisket and rub it in on all sides evenly. Pour Worcestershire sauce and oil on top and give that a good rub all the way around.
Next, fold one side of the foil completely over the brisket and fold extra under the meat. Then fold the other side over the opposite direction and again fold extra under. Fold the sides of the foil in like gift wrap to seal the meat. Turn the meat 90 degrees and place in the middle of the second sheet of foil. Repeat steps above till the brisket is completely wrapped and air tight. Transfer to the refrigerator and let it cure over-night.
Next day, Heat oven to 275 degrees. Place foil wrapped brisket on a sheet tray or large baking vessel. Put brisket on the middle shelf and set timer for four hours. When timer is up, remove the brisket and set on the counter. Press the thickest part of the brisket to check doneness. If the meat bounces back immediately to the touch add another hour of cook time. If the meat gives to the touch and feels soft, its good to go. Let meat rest while preparing gremolata. When ready, slice beef against the grain to desired thickness and drizzle gremolata on top.