| This recipe is liked by 5 person(s). |
Beef Brisket
Nb persons: 20
Yield: Makes 2 briskets
Preparation time:
Total time:
Source: Katie Brown Celebrates
| Dry Rub: | |
| 1 c. | brown sugar |
| 4 Tb. | salt |
| 2 tsp. | smoked paprika |
| 1/2 tsp. | cinnamon |
| 2 tsp. | black pepper |
| 4 Tb. | thyme |
| Brisket: | |
| 2 large | beef briskets, trimmed |
| olive oil | |
| 2 large | leeks, cut in half and sliced |
| 2 large | red onions, sliced |
| 2 large | onions, sliced |
| 8 | cloves garlic , smashed |
| 2 | bay leaves |
| 2 (28 oz.) cans | crushed tomatoes |
| 2/3 c. | balsamic vinegar |
| 2-4 c. | chicken stock |
1. Preheat oven to 350 degrees.
2. Mix all dry-rub ingredients together and rub over entire briskets with hands. Wrap briskets in plastic and refrigerate overnight.
3. Heat a large roasting pan on medium-high. Remove briskets from plastic. When pan is hot, add olive oil, and when pan is smoking hot, sear beef on each side for 5 minutes, to achieve a nice golden crust.
4. Remove briskets from pan and add leaks, onions, garlic and bay leaves. Cook until translucent. Add crushed tomatoes, vinegar, and stock. Place briskets on top of onions and cover pan tightly with aluminum foil. Place pan in oven and cook for 2 1/2 hours, turning briskets over halfway through the cooking process.
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