First time, so i checked out a bunch of recipes and made my own. Didn't have to trim fat.
Patted dry, salt, peppered, and light dusting of flour dry rub i made recently (inspiredtaste.net)
Let sit an hour. Fried in, yes, olive oil, fat side down. Brown n flip. About 6 minutes each side, then gave light sear on other angles.
Set aside. Added butter, Sauteed one lightly chopped onion, then four cloves of garlic crushed. After that, roughly cut celery and carrots.
Once softened some Threw in fresh thyme, rosemary and bay leaves. S/p
Deflate pan with bit of red wine vinegar, then beef broth and few dashes Worcestershire.
Once simmering threw in fingerling potato for quick toss then added brisket with potatoes surrounding.
Now it's tightly covered with tin foil in oven at 325. Sit for a few hours
First time, so i checked out a bunch of recipes and made my own. Didn't have to trim fat.
Patted dry, salt, peppered, and light dusting of flour dry rub i made [recently](https://www.inspiredtaste.net/37062/juicy-skillet-pork-chops/#itr-recipe-37062)
Let sit an hour. Fried in, yes, olive oil, fat side down. Brown n flip. About 6 minutes each side, then gave light sear on other angles.
Set aside. Added butter, Sauteed one lightly chopped onion, then four cloves of garlic crushed. After that, roughly cut celery and carrots.
Once softened some Threw in fresh thyme, rosemary and bay leaves. S/p
Deflate pan with bit of red wine vinegar, then beef broth and few dashes Worcestershire.
Once simmering threw in fingerling potato for quick toss then added brisket with potatoes surrounding.
Now it's tightly covered with tin foil in oven at 325. Sit for a few hours
![Brisket is ready for the oven [4160x3120 - 3.88MB]](https://pic8.co/sh/0EEeZu.jpg){kind=link}
(post is archived)