OVEN BRAISED BRISKET RECIPES

Steps:

• Preheat the oven to 325 degrees F.
• Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
• Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
• Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
• Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium heat; cook and stir carrots, onion, mushrooms, and celery until vegetables start to become tender, about 8 minutes. Spread vegetables into the bottom of a large, deep baking dish, retaining olive oil in skillet.
• Combine kosher salt, black pepper, chili powder, cinnamon, nutmeg, allspice, cloves, and cayenne pepper in a resealable plastic bag. Pat brisket dry with paper towels and rub spice mixture all over the meat.
• Sear seasoned brisket in skillet over medium-high heat on all sides until browned and spice rub has formed a crust, about 2 minutes per side. Lay the seared brisket on top of the vegetables in the baking dish.
• Pour 1/2 cup cola soft drink into the hot skillet; scrape up and dissolve any browned bits of food on the bottom of the skillet. Pour hot cola and pan drippings over the brisket; pour remaining cola over meat. If cola does not cover meat, pour in enough water to cover. Drizzle lemon juice into the dish.
• Cover dish and bake in the preheated oven for 1 hour. Reduce heat to 325 degrees F (165 degrees C) and cook until meat is very tender, about 3 more hours. Remove brisket and let rest for at least 15 minutes before slicing.