anyone have some good ideas for a first cut brisket
Let stand at room temp for 1 hour. Season both sides with salt and fresh cracked pepper and sear it in a Dutch oven in olive oil till nicely carmelized.
Remove from pan. Add a bit more oil and saute carrots, onions and celery with a touch of salt.
Then deglaze with a bit of red wine. Return brisket to pan on top of veggies. Add beef stock until slightly covered by the liquid but not completely submerged, a couple cloves of garlic (or more), 2 tablespoons chopped parsley, 5 fresh thyme sprigs and 2 bay leaves. Add a tablespoon of Worchestershire, 1/2 c ketchup and 2 tablespoons Dijon.
Cover and bring to a boil. Taste broth for salt and add to taste as well as more cracked pepper. Add 1/2 teaspoon onion powder and 1/4 teaspoon garlic powder. Then place covered in a 300 deg. F oven for 3 hrs.
After three hours, remove the veggies and herbs. Eat or discard. Add newly cut carrots, onions a celery and quartered potatoes. Cook another half hour in oven.
Remove from oven and allow to cool. Refrigerate overnight. Skim fat then reheat on stovetop. Eat.