Brisket is a large flat cut that comes from the chest of a steer, just below the chuck. Its a tough fatty piece that when cured in a brine is called corned beef. Because it is impossible to overcook, brisket is a favorite of home cooks, particularly for Sunday family dinners.
What is know as the first cut, thin cut or flat cut is leaner than the less expensive second cut aka the point cut. This is what is preferred for this recipe because its more flavorful, and succulent.
This is a fantastic recipe to be enjoyed with family or friends on a Sunday afternoon or evening. A perfect meal also for St. Patricks Day. You won't be disappointed!.
1.4 lbs beef brisket, preferably second cut
1 tsp salt
3/4 tsp black pepper
2 TB vegetable oil
1 large onion halved lengthwise and thinly sliced.
1 cup beef stock
1 cut tomato sauce or tomato juice
1/3 cup cider vinegar
1/3 cup light brown sugar
1 TB Worcestershire sauce
Preheat oven to 325 degrees
Pat brisket dry and rub salt and pepper all over it.
In a hot skillet add brisket and brown on each side.
Place brisket in 13 in x 9 in baking dish.
Add onion to skillet and stir frequently until browned, 7 to 8 minutes.
Add beef stock, bring to a boil and deglace pan scraping bits for 1 minute. Stir in remaining ingredients and bring to a simmer, stirring occasionally.
Pour sauce over brisket ,cover with sheet of parchment paper and cover tightly with foil. Braise in the oven , turning meat once, until fork tender, 3 to 3 1/2 hours.
Transfer to a cutting board, let rest for 20 minutes and slice across the grain. Spoon sauce over it before serving.
The brisket is best if made the day before and up to 4 days before. Reheat in a 350 degree oven for 1 hour.