by MyCommunalTable
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my 34 recipes »
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MyCommunalTable's Notes:
Expand3-4 pounds brisket Ask a question about this ingredient
3 tablespoons flour Ask a question about this ingredient
creole seasoning Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
4 tablespoons tomato paste Ask a question about this ingredient
2 tablespoons cocoa powder Ask a question about this ingredient
1 tablespoon worchestershire sauce Ask a question about this ingredient
1 med. onion, thinly sliced Ask a question about this ingredient
5 gloves garlic Ask a question about this ingredient
fresh thyme Ask a question about this ingredient
2 cups beef broth Ask a question about this ingredient
1/3 bottle of red wine Ask a question about this ingredient
Season the entire brisket with salt, pepper and creole seasoning.
Ask a question about this stepCoat with flour.
Ask a question about this stepPlace in skillet that has been heated over medium heat. Sear with a brown finish on both sides of brisket.
Ask a question about this stepLine a casserole dish with foil that is overlapping the edges enough to wrap and seal around the brisket when you have added all the ingredients.
Ask a question about this stepPlace brisket in foil lined pan.
Ask a question about this stepIn a small dish, mix tomato paste, cocoa, and worchestershire sauce. Spread paste all over brisket. If you need more, make more.
Ask a question about this stepSmash garlic cloves to peel and place gloves on top of brisket.
Ask a question about this stepPlace thinly sliced onions all over the top.
Ask a question about this stepPour broth and wine until it is about 2/3 up the side of the brisket. I used a wine from Chili (Carmenere) which also has undertones of chocolate. A lot of South American wines work well with this recipe.
Ask a question about this stepSpread sprigs of thyme around the top. Then seal the foil, making the brisket air tight.
Ask a question about this stepPlace in a 350F oven for about 3 1/2 hours. If you are cooking a bigger piece of meat, cook longer. You will want the meat to pull apart easy.
Ask a question about this stepLet cool down, then place in fridge over night.
Ask a question about this stepNext day, pull out. Thinly slice brisket. Drain cooking liquid through a seive. Place back into foil with a touch of cooking liquid. When you are ready to reheat, place in 350F. It usually takes about a half hour.
Ask a question about this stepHeat cooking liquid in a sauce pan. Reduce awhile if you want more intensity in sauce. Mix a tablespoon of flour iwth some water and stir in to thicken. Cook a little while to cook flour. Adjust seasonings. Add pads of butter. Serve with meat.
Ask a question about this stepLet me know how it turns out for you. Brisket is always my go to entertaining menu item. Kids and adults, finicky to bold eaters, always love a brisket.
Peter works for food52 and thinks up ways to make the website better.
I am so glad you posted this! My husband and I were just talking about the fact that we have a brisket gap in our cooking repetoire. I think this recipe will be filling that gap in the very near future.