Found this great looking recipe from Bon Appetit.
Reference Link:
Braised Brisket recipes:
Make this brisket a day ahead, then reheat and serve for a no-stress dinner party centerpiece.
Ingredients
12 Servings
1
5-lb. beef brisket, preferably flat-cut, halved crosswise
2
tablespoons kosher salt
1
dried ancho chile
1
cup all-purpose flour
4
tablespoons olive oil, divided
10
cloves garlic cloves
2
cups hot coffee
2
cups tomato juice
½
cup dry red wine
¼
cup balsamic vinegar
¼
cup fresh lime juice
¼
cup reduced-sodium soy sauce
1
teaspoon freshly ground black pepper
1
teaspoon granulated garlic
1
teaspoon onion powder
1
teaspoon Worcestershire sauce
Chopped flat-leaf parsley
Finely grated lemon zest
Preparation
ingredient info:
Step 1
Dried ancho chiles are available at Latin markets, specialty foods stores, and many supermarkets.
Instructions
Step 2
Preheat oven to 300°. Season brisket with salt; let sit at room temperature for 1 hour.
Step 3
Meanwhile, place ancho chile in a small bowl. Cover with hot water; let stand to soften, about 30 minutes. Drain, reserving soaking liquid. Stem, seed, and mince chile.
Step 4
Place flour in a 13x9x2” baking dish. Heat 2 Tbsp. oil in a large skillet over medium-high heat. When oil begins to smoke, dredge 1 piece of brisket in flour; shake off excess. Add to skillet and cook until deep golden brown, about 4 minutes per side. Place, fat side up, in a large deep roasting pan. Repeat with remaining 2 Tbsp. oil and brisket.
Step 5
Reduce heat to medium. Add garlic to skillet; stir until beginning to brown, about 3 minutes. Add coffee, next 9 ingredients, and minced chile with soaking liquid to skillet; increase heat and bring mixture to a boil. Pour over brisket in pan. Cover pan tightly with foil.
Step 6
Braise brisket until tender, about 3 hours. Uncover and let cool slightly. Chill until cold, then cover and chill overnight. DO AHEAD: Brisket can be made 3 days ahead. Keep chilled.
Step 7
Discard fat from surface of braising liquid. Transfer brisket to a cutting board and thinly slice against the grain. Return brisket to roasting pan. Set pan over 2 burners at medium heat. Cover; simmer until heated through. Transfer brisket to a platter. Sprinkle parsley and lemon zest over. Pour pan juices into a pitcher and serve alongside.
Nutrition Per Serving
12 servings
1 serving contains:
Calories (kcal) 350
Fat (g) 12
Saturated Fat (g) 3.5
Cholesterol (mg) 75
Carbohydrates (g) 13
Dietary Fiber (g) 1
Total Sugars (g) 2
Protein (g) 43
Sodium (mg) 870
Jeannie notes.. Above is curated for evaluation and recommendation from Bon Appetit
Read full article here:
Braised Brisket recipes
reco brisket