I have no idea why I only make this once a year for St. Patrick's Day but that definitely has to change. This meal is too damn tasty and should be shared often, whether you're drinking or not. Traditionally, pulling this salty & savory dish together takes 4 TO 5 hours to get the brisket nice and tender, but true to form I'm impatient so my recipe takes about 2 hours and doesn't require a crock pot. The best part is you can add your veggies to the same pot. Minimal prep work + fewer dishes = delicious Ass no-fuss meal.
Check out the step-by-step recipe and give it a shot.
WHAT DOES IT TASTE LIKE?
Holiday Bliss
WHAT YOU'LL NEED:
1 3-4 lb Brisket
2 Russet Potatoes
1 medium head of red cabbage
6 large Carrots
2 tablespoons of Olive Oil
1 tablespoon of salt
1 tablespoon of pepper
1 tablespoon of granulated garlic
1 tablespoon of paprika
4 cups of Vegetable Broth.
HOW TO MAKE IT:
Start by dicing your carrots & potatoes.
After that, you'll want to chop the cabbage head in half and then one-half diagonally in length in thin slices.
Add one teaspoon of vegetable oil to a large cast iron skillet and heat on medium until hot.
Use a sharp knife to poke holes in the brisket to allow heat to enter more thoroughly.
Use the same knife to trim any excess fat from the brisket before seasoning all sides with half of your seasonings.
Once the oil is hot add the brisket and brown on all sides. About 2 minutes for each area.
Next, add all of your chopped vegetables carefully securing some under the brisket.
Pour the broth into the pot covering the brisket nearly halfway and add the remaining seasonings, stirring to blend them in the broth.
Bring the pot to a boil before covering and reducing heat to a very low simmer. Cook for two hours undisturbed.
After the 2-hour mark, use a fork to test that the tenderness of the meat is to your liking. If so remove it and let it sit on your cutting board for 2-3 minutes to rest.
Slice the beef, serve with the veggies, and enjoy.