Entre: Old School Braised Brisket

bayoutider

Administrator Emeritus & Chef-in-Chief
Oct 13, 1999
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Brown meat then remove from pot.
cook onions with bay leaf till they start to caramelize. Remove half the onions.
Return brisket to pot resting on onions fat side down. If you believe in fat side up go for it.
Return the rest of the onions to rest on top of brisket in pot.
Pour beef stock to come just over half way up sides of brisket, add balsamic, cover and let come to a boil.
Lower heat to medium simmer and let cook about 6 hours on top of stove.
Add carrots and mushrooms, cover again and cook till carrots are fork tender.
Remove carrots, mushrooms and brisket from pot.
Make a brown onion gravy to serve over meat and mashed potatoes.
After resting cut meat across the grain.

I am making this today along with too many green sides ;) Green Beans, Fried Okra and Steamed Broccoli with lemon butter. Store bought Parker House Rolls and sliced tomatoes complete the meal.
 

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