Description
Tender, fall-apart beef brisket slow-cooked in a rich broth, served over creamy herb-infused grits for a comforting Southern-inspired meal.
Ingredients
- 3 lbs beef brisket, trimmed
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- Salt and black pepper to taste
- 1 cup stone-ground grits
- 4 cups water or milk
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp chopped fresh parsley
Instructions
- Season the brisket generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the brisket on all sides until browned, about 4-5 minutes per side. Remove and set aside.
- Add onion, garlic, carrots, and celery to the pot. Cook until softened, about 5 minutes. Stir in tomato paste and cook for 1 minute. Pour in red wine to deglaze, scraping up browned bits.
- Return brisket to the pot. Add beef broth, rosemary, and thyme. Bring to a simmer, then cover and transfer to a preheated 325°F oven. Braise for 3-4 hours until fork-tender.
- About 30 minutes before brisket is done, prepare grits. Bring water or milk to a boil in a saucepan. Whisk in grits, reduce heat to low, and simmer for 20-25 minutes, stirring occasionally, until thickened.
- Stir butter, Parmesan cheese, and parsley into the grits. Season with salt and pepper. Slice or shred the brisket. Serve over herb grits, spooning braising liquid over the top.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American