Meatful Monday- Braised Brisket

Before you get started, did you read about our trip to Jefferson & Enoch's Stomp?

Adapted from Cooking Light

Chef’s Notes : As some of your know, if you work at a government office or at a bank, that last Monday was President’s Day. So in honor of them I made…brisket? That doesn’t make a whole lot of sense. But since I was going to be working from home that day and this recipe takes hours I switched around our meatless schedule. I adapted this from a recipe called “Easy Braised Brisket”, and maybe it’s just me but a recipe that takes 4 hours total to cook, ain’t easy, but it is tasty.

Plan of Attack:

1. Brown brisket

2. Brown onions with oregano

3. Simmer 2 hours

4. Skin tomato

5. Add tomato & olive, simmer 1 hour

6. Slice and simmer last 30 minutes

Ingredients for 2:

½ lb brisket, trimmed of visible fat

½ yellow onion, roughly chopped

½ tsp dried oregano

¼ C pitted kalamata olives, chopped

1 tomato, peeled & chopped (substitute: 1 can chopped tomatoes)

Salt and pepper to taste

Cooking spray

Instructions:

1. Season both sides of brisket with salt and pepper
2. Heat large pot on medium-high heat, coat with cooking spray
3. Brown brisket in pot, turning for an even color; cook about 10 minutes total. Remove from pan.
4. In the same pot add onion & oregano; sauté 3 minutes
5. Return brisket to pot and add 1 C water; cover and simmer 2 hours on low heat
6. 15 minutes before the 2 hours is over, bring a small pot ½ filled with water to a boil. Remove stem from tomato and cut an X on the bottom. Add to pot of boiling water and using a straining spoon stir the tomato and check after 20 seconds for signs that the skin is pulling away from the flesh. Remove from water and remove skin. Discard skin and chop tomato.
7. Once the 2 hours is up, add the peeled tomato and olives; cover and simmer 1 hour
8. Remove brisket from pot and allow to rest for 5 minutes
9. Cut brisket against the grain and return slices to the pot; cover and simmer another 20 minutes
10. Enjoy!

Side Options: Not from a Can Black-Eyed Peas