Time: 4 hours 30 minutes
Complexity: easily
Servings: 8 - 10

This braised beef brisket is juicy, with a pleasant sweet-tart flavor. It's perfect for special occasions and holidays. This cooking method—a long, low-temperature braising in the oven—leaves this rather tough cut incredibly tender. For this recipe, you'll need the flatter end of the brisket, with a thin layer of fat. It's braised whole and then sliced ​​thinly crosswise. Serve with the sauce and any vegetables that accompanied the braised meat.

Ingredients:

• 1 beef brisket (brisket, first cut) weighing 1.3 kg., do not trim the fat layer (see Note)
• 1 tbsp whole fennel seeds
• 2 tsp ground sage
• 1/4 tsp cayenne pepper
• 1 cup beef broth
• 1/3 cup balsamic vinegar
• 1/4 cup dark brown sugar
• 5 cloves garlic, finely grated
• 1/4 cup olive oil
• 1 large onion, thinly sliced
• 450 g carrots, cut diagonally into 4 cm pieces.
• 1 can (425 g) canned diced tomatoes

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, carrot, tomatoes, brown sugar, balsamic vinegar, fennel seeds, sage, ground cayenne pepper, onions, garlic

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Preparation:

Step 1
• Preheat oven to 135°C.
Step 2
• In a small bowl, combine the fennel seeds, sage, cayenne pepper, 1 tablespoon salt, and 1/2 teaspoon black pepper. Rub the spice mixture over the entire surface of the brisket, pressing the spices into the meat to ensure they adhere well.
Step 3
• In a large liquid measuring cup, combine beef broth, balsamic vinegar, brown sugar, and garlic and set aside.
Step 4
• Heat olive oil in a Dutch oven or large heavy-bottomed saucepan with a lid over medium-high heat. Add the brisket, fat side up, and cook until golden brown and no longer sticking to the bottom of the pan, 4-5 minutes. Flip and cook the other side until golden brown and some of the fat has rendered, 2-3 minutes. Transfer the brisket to a plate and reduce the heat to medium.
Step 5
• Add the onion, carrot, and 1 teaspoon salt and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until the onion softens and begins to caramelize, 7 to 8 minutes.
Step 6
• Add the balsamic mixture and tomatoes to the pan and bring to a simmer. Return the brisket to the pan and submerge it in the sauce, fat side up. Cover the pan, place it in the oven, and simmer until the brisket is tender but still falling apart, about 3.5 hours. The meat should flake easily with a fork.
Step 7
• Remove from the oven, uncover, and let the meat rest in the pan for 30 minutes. Transfer the brisket to a cutting board. Bring the vegetables and sauce to a simmer over medium heat and cook until the sauce thickens slightly, 12-15 minutes. Thinly slice the brisket across the grain and place on a platter. Top with the vegetables and sauce and serve.
  
  Note
  
  Whole beef brisket is sold as two separate cuts. The first cut, flat, has less fat and is sliced ​​more neatly. The second cut, pointed at the tip, has a thicker layer of fat. This recipe uses the first cut of the brisket.
  

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