My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and ktmadeit.com was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Wednesday, January 6, 2016

"All Time Favorite" Beef Brisket



I know I have mentioned this in one of my recipe posts a while back, but I would highly recommend purchasing a dutch oven if you don't have one already. I bought my Martha Stewart dutch oven from Macy's and it was less than $50! 
{ Prep Time: 35-45 mins / Cooking Time: 3 hours / Difficulty: Easy / Yields: 8-10 servings }

Ingredients:
1 (4-5 pound) beef brisket
4 strips thick-sliced bacon, cut into 1" pieces
4 cups yellow onions, chopped
3 cups carrots, chopped
2 cups celery, chopped
2 Tbsp fresh garlic, minced
1 1/2 Tbsp dried parsley
8 sprigs of fresh thyme
4 bay leaves
1/2 tsp black peppercorns
4 cups beef stock
1 cup of good red wine (merlot or cabernet both work well!)

Directions:
1. Trim excess fat off of your brisket. Then season generously with salt and pepper; set aside. Preheat oven to 350 degrees. Make sure your shelf is positioned to the second rack from the bottom of the oven.
2. In a dutch oven, crisp the bacon pieces over medium high heat. Once bacon is brown and crispy, remove from pot, but leave drippings. Brown both sides of the brisket - about 7 mins per side - until deeply golden brown. With a pair of tongs, (possibly 2!) remove brisket and place in a pan; tent loosely with a piece of foil.
3. Meanwhile, saute the onions, carrots, celery and garlic in the drippings for about 5-7 mins. Add the parsley, thyme, bay leaves and peppercorns. Return the beef to the pot, and any juices rendered. Add the wine and beef broth and bring to a boil. Once it's boiling, cover the pot and transfer it to the oven.
4. Cook for 1 1/2 hours, flip meat, then continue cooking for another 1 1/2 hours. Remove pot from oven. Shred brisket with two forks if desired, or slice into larger pieces if using on a sandwich.

Recipe adapted from a recipe found in an unknown magazine - clipped it out at the gym, but I can't remember which one! 

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