Beef Brisket (another easy recipe)

I had some people over for a mini celebration.  I didn't have much time to cook, so I made beef brisket.  This recipe is from Mark Bittman's How to Cook Everything.  Most of the cooking time is unattended which is great!  So you can paint your nails, clean your house, take a nap or have a PC (parent consult) meeting with A's behavioral supervisors like I did. 

Braised Beef Brisket

recipe from Mark Bittman

1 tablespoon neutral oil, like grapeseed or corn, or extra virgin olive oil (optional)
1 whole beef brisket, about 5 pounds
Salt and lots of freshly ground black pepper
3 tablespoons butter or more oil
2 cups chopped onion
3 tablespoons tomato paste or 1 large ripe tomato, cored and chopped (peeled and seeded if you have time)
1 teaspoon minced garlic
3 cups chicken, beef or vegetable stock or water

Directions:

Heat the oven to 325°F (you can also cook this brisket on top of the stove if you like). If you choose to brown the brisket first, heat a large pot with a lid or a Dutch oven over medium-high heat. When hot, add the oil, swirl it around, then add the beef. Sear it for about 5 minutes on each side, or until nicely browned. Sprinkle with salt and pepper and transfer to a platter.

Wipe out the pan with paper towels and return it to the stove; turn the heat to medium and add the butter. When it foams, add the onion and cook, stirring, until golden and soft, at least 10 minutes. Add some salt and pepper, then stir in the tomato paste or tomato and the garlic. Return the meat to the pan, add the stock, and cover.

Cook over low heat or in the oven, turning the meat about every 30 minutes, until tender, 2 1/2 to 3 hours. If the sauce seems too thin, allow the meat to rest on a platter for a few minutes while you boil the liquid down over high heat, scraping the bottom of a pan with a wooden spoon, until it thickens somewhat. Taste the sauce and adjust the seasoning. Slice the meat, return it to the sauce, and serve.

Yield: Makes: 10 or more servings
Time: About 3 hours, largely unattended