Description
Tender beef brisket slow-braised in a rich tomato-based sauce, served over creamy herb grits for a comforting and flavorful meal.
Ingredients
- 2 pounds beef brisket, trimmed of excess fat
- 1 tablespoon olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 (14.5 ounce) can diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Herb Grits:
- 1 cup stone-ground grits
- 4 cups water
- 1 cup whole milk
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F (165°C). Season brisket generously with salt and pepper.
- In a Dutch oven, heat olive oil over medium-high heat. Sear brisket on all sides until browned, about 4-5 minutes per side. Remove and set aside.
- In the same pot, add onion and garlic; cook until softened, about 3 minutes. Stir in beef broth, diced tomatoes, smoked paprika, dried thyme, salt, and pepper. Bring to a simmer.
- Return brisket to the pot, cover, and transfer to the oven. Braise for 3 to 3.5 hours, until meat is fork-tender.
- While brisket cooks, prepare grits: In a medium saucepan, bring water and milk to a boil. Whisk in grits and reduce heat to low. Cook, stirring frequently, until thickened, about 20-25 minutes.
- Stir in butter, Parmesan cheese, parsley, and chives. Season with salt and pepper to taste. Keep warm.
- Remove brisket from pot and slice against the grain. Serve over herb grits, spooning some braising liquid over the top.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Method: Main
- Cuisine: American