Description
A comforting Southern-inspired dish featuring tender, slow-braised beef brisket served over creamy herb-infused grits.
Ingredients
- 3 lbs beef brisket, trimmed
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and black pepper to taste
- 1 cup stone-ground grits
- 4 cups water
- 1/2 cup heavy cream
- 2 tbsp butter
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 325°F (165°C). Season brisket generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear brisket on all sides until browned, about 4-5 minutes per side. Remove and set aside.
- Add onion and carrots to the pot; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
- Pour in beef broth and red wine, scraping up browned bits. Stir in tomato paste, rosemary, and thyme. Return brisket to the pot, cover, and braise in the oven for 3-4 hours until fork-tender.
- About 30 minutes before brisket is done, prepare grits: Bring water to a boil in a saucepan. Whisk in grits, reduce heat to low, and simmer for 20-25 minutes, stirring occasionally, until thickened.
- Stir cream, butter, parsley, and Parmesan into grits. Season with salt and pepper to taste.
- Remove brisket from oven, let rest for 10 minutes, then slice against the grain. Serve over herb grits with braising liquid spooned on top.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American