BRAISED BRISKET WITH PLUMS, STAR ANISE AND PORT
For this recipe, I added plums to the onions in the sauce for brightness, and port for sweetness. Star anise and bay leaf add depth, but you could leave them out without anyone missing them, or substitute a cinnamon stick and orange zest. And if you don't want to use port, regular red wine spiked with a few tablespoons of honey or brown sugar is a nice substitute. If you can, track down a second cut, or deckle, brisket for this dish. For lovers of fatty meat, this is brisket nirvana. It's juicy, it's succulent, it falls apart under the fork with barely a nudge. It's also as tasty as short ribs but less expensive, which is what you want when you're cooking for a large family dinner. You can't find the second cut in many supermarkets, but butchers have it if you ask.
Provided by Melissa Clark
Categories dinner, main course
Time 6h
Yield 12 to 14 servings
Number Of Ingredients 13
Steps:
- Season brisket all over with salt and pepper. Place it in a large container and cover with garlic and half the thyme sprigs. Cover and refrigerate overnight or for at least 4 hours. Let meat stand at room temperature for 30 minutes before cooking. Wipe off garlic and thyme.
- Heat oven to 325 degrees. On the stovetop, place a very large Dutch oven over high heat. Add oil. Place brisket in pot and cook, without moving, until browned, about 7 minutes per side. (Cut meat into two chunks and sear in batches if it doesn't fit in a single layer.) Transfer to a plate.
- Add onions to pot and reduce heat to medium-high. Cook onions, tossing occasionally, until golden brown around the edges and very tender, 15 to 20 minutes. Pour in port and wine and scrape up any browned bits from the bottom of the pot. Stir in star anise, bay leaves and remaining thyme. Scatter half the plums over the bottom of the pot and nestle brisket on top. Scatter remaining plums over meat. Cover pot and transfer to oven. Cook, turning every 30 minutes, until meat is completely fork tender, about 5 hours. After 4 hours, uncover the pot so some of the liquid can evaporate and sauce can thicken.
- If you have time, let brisket cool completely in the pot, then refrigerate, covered, overnight. (This makes it easier to remove the fat from the top with a slotted spoon.) Reheat meat in a 300-degree oven for about 45 minutes before serving, if necessary. If sauce seems thin, remove meat from the pot and bring liquid to a simmer. Let cook until it's reduced to taste. Slice meat and serve with the plum sauce, garnished with thyme leaves if you like.
Nutrition Facts : @context http, Calories 671, UnsaturatedFat 24 grams, Carbohydrate 14 grams, Fat 49 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 19 grams, Sodium 788 milligrams, Sugar 10 grams
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Sohail khan Sohail,s
[email protected]This is the best brisket I've ever had. The meat was so tender and moist, and the sauce was incredible. I followed the recipe exactly and it turned out perfectly. Highly recommend!
Tawaz Geri
[email protected]I'm not a huge fan of brisket, but this recipe changed my mind. The meat was cooked to perfection and the sauce was out of this world. I loved the sweet and savory flavors of the plums and star anise. Will definitely make this again.
Sxge
[email protected]This brisket was amazing! The meat was so tender and juicy, and the sauce was incredible. I loved the sweet and savory flavors of the plums and port wine. I will definitely be making this again.
Daniyal Naeem
[email protected]I'm always looking for new brisket recipes and this one definitely didn't disappoint. The meat was fall-apart tender and the sauce was rich and flavorful. I loved the combination of sweet and savory flavors. This is definitely a recipe I'll be making
Malik Naseer
[email protected]This brisket was a huge hit at my dinner party. Everyone loved the tender meat and the flavorful sauce. I especially liked the addition of star anise. It added a nice depth of flavor to the dish.
Doaa Emad
[email protected]I was hesitant to try this recipe because I'm not a big fan of plums, but I'm so glad I did. The plums added a delicious sweetness to the dish and the star anise gave it a unique flavor. The brisket was also very tender and juicy. I will definitely b
Ibrahim Aruna Sesay
[email protected]This is my new favorite brisket recipe. The meat was cooked to perfection and the sauce was out of this world. I loved the sweet and tangy flavors of the plums and port wine. I will definitely be making this again and again.
Faisal Lala
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the results were incredible. The brisket was so tender and juicy, and the sauce was delicious. I'm definitely going to make this again.
Yasmin Alfouly
[email protected]This brisket was amazing! The meat was fall-apart tender and the sauce was so flavorful. I loved the combination of sweet and savory flavors. I will definitely be making this again.
Angie Musick
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The brisket is always tender and juicy, and the sauce is rich and flavorful. I love that it's a relatively easy recipe to make, too.
Maria Navarrete
[email protected]Made this for a dinner party and it was a hit! Everyone loved the brisket and the sauce. I especially liked the star anise flavor. It added a unique and delicious touch to the dish.
Sangib Roy
[email protected]This is the best brisket I've ever had. The meat was so tender and moist, and the sauce was incredible. I followed the recipe exactly and it turned out perfectly. Highly recommend!
Chloe Heaven
[email protected]I'm not a huge fan of brisket, but this recipe changed my mind. The meat was cooked to perfection and the sauce was out of this world. I loved the sweet and savory flavors of the plums and star anise. Will definitely make this again.
Ruby Simpson
[email protected]This braised brisket recipe is an absolute winner! The meat came out so tender and flavorful, and the combination of plums, star anise, and port wine created a rich and complex sauce that was to die for. I'll definitely be making this dish again and