Sobre esta receta

Una pechuga de res tierna y desmenuzable, profundamente sabrosa, braseada lentamente en un caldo rico de cebolla y tomate. Este es el tipo de plato principal que llena tu hogar con aromas increíbles y reúne a todos en la mesa. Bajo, lento y sin complicaciones — cuanto más tiempo se cocina, mejor queda. Perfecto para cenas de domingo, festividades, o cualquier momento en que desees una comida espectacular con un esfuerzo mínimo.

Instrucciones

1. 1

   In a small mixing bowl, combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and dried thyme. Mix well. Pat the beef brisket completely dry with paper towels, then rub the spice mixture all over every surface of the meat. For best results, do this the night before and refrigerate uncovered — but even 30 minutes at room temperature makes a difference.

2. 2

   Preheat your oven to ![325°F]. Heat the vegetable oil in a large Dutch oven or heavy oven-safe pot over ^[medium-high heat] until shimmering. Sear the beef brisket fat-side down first for 4–5 minutes until deep golden brown, then flip and sear the other side for another 3–4 minutes. Sear the edges briefly as well. Remove the beef brisket and set aside on a plate.

3. 3

   Reduce the heat to ^[medium]. Add the sliced yellow onions to the same pot and cook, stirring occasionally, for 8–10 minutes until softened and beginning to turn golden. Scrape up any browned bits from the bottom of the pot as the yellow onions release their moisture.

4. 4

   Add the minced garlic, celery, and carrots. Cook for 2 minutes, stirring frequently. Add the tomato paste and stir it into the vegetables, cooking for another 1–2 minutes until it darkens slightly and becomes fragrant.

5. 5

   Pour in the red wine and let it simmer for 2–3 minutes, scraping up all the browned bits from the bottom of the pot. This deglazing step is key to a rich, complex braising liquid.

6. 6

   Stir in the crushed tomatoes, beef broth, and Worcestershire sauce. Nestle the beef brisket back into the pot fat-side up — the fat will baste the meat as it braises. Tuck in the bay leaves and thyme sprigs around the meat. The liquid should come about halfway up the sides of the beef brisket; add a splash more beef broth if needed.

7. 7

   Bring the liquid to a gentle simmer on the stovetop, then cover the pot tightly with a lid (or two layers of aluminum foil if your lid isn't snug) and transfer to the preheated oven. Braise for 3 to 3.5 hours, until the beef brisket is completely fork-tender and a knife slides in with no resistance. Check once at the 2-hour mark to make sure there's still plenty of liquid; add a little beef broth if it looks dry.

8. 8

   Remove the pot from the oven. Carefully transfer the beef brisket to a cutting board and tent loosely with aluminum foil. Let it rest for at least 15–20 minutes. Meanwhile, discard the bay leaves and thyme sprigs. Skim any excess fat from the surface of the braising liquid. Taste the sauce and adjust seasoning with salt and black pepper as needed. If you'd like a thicker sauce, simmer it on the stovetop over ^[medium heat] for 5–10 minutes.

9. 9

   Slice the beef brisket against the grain into 1/4-inch thick slices. This is essential — cutting with the grain will result in tough, chewy meat. Arrange slices on a platter or return them to the pot with the braising sauce. Spoon plenty of sauce and vegetables over the top, garnish with fresh flat-leaf parsley, and serve.