Classic Brisket Recipe
Cook Time: 240 Minutes
Phase: Phase 1
2 tbsp Paprika
6 tsp, leaves Oregano
1 tsp Cumin
1 1/2 tsp Salt
0 1/2 tsp Black Pepper
4 lb Beef Brisket (Whole, Lean Only)
2 stalk, medium (7-1/2" - 8" long) Celery
1 medium (2-1/2" dia) Onions
1 cup Tap Water
2 14 oz Crushed Tomatoes (Canned)
- Combine the paprika, oregano, cumin, salt and pepper in a bowl. Rub the spice blend over both sides of the brisket.
- Heat a Dutch oven over medium-high heat. Add brisket and cook, turning once, until browned, about 8 minutes. Dice celery and white onion. Add celery and onion once meat has browned and continue to cook for 1 minute while stirring. Add water, reduce heat to medium-low, cover and simmer for 3 hours.
- Stir in tomatoes. Cook until brisket is tender, about 1 hour more. Transfer brisket to a cutting board and let stand 10 minutes. Cut brisket across the grain into thin slices. Use a spatula to return sliced meat to Dutch oven. Simmer gently, uncovered, over medium heat until brisket is very tender and the sauce has thickened a bit, about 1 hour longer.
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