This recipe is inspired by the flavorful and tender braised beef short rib we had at the Windsor Arms Hotel in Toronto a few weeks ago. Enjoy!
INGREDIENTS (~4 servings):
- ~1kg/3lbs of beef brisket
- 1 x 398 mL can of canned whole tomato
- 450mL beef with red wine broth
(or you can use 225m mL beef broth + 225mL inexpensive dry red wine)
- 1 large onion, sliced 1/4 inch thick
- 1 tsp soy sauce
- 1/2 tsp dry thyme
- 1/2 tsp salt
- 1/2 tbsp avocado oil or any high heat oil.
- additional salt to taste.
- Preheat oven to 275F/135C.
- Slice beef brisket into approximately 2 inch thick x 1 inch wide pieces. Don’t worry about the length, we can cut this when its done.
- Heat oil over non-stick fry pan over medium high heat.*
- When pan is hot, place beef brisket pieces on it. Sear all sides.
- Remove beef brisket from pan. Set aside.
- Add sliced onions to the pan. Sauté onions until it softens, “sweats” and turns slightly pale brown.
- Deglaze the pan with red wine beef broth.
- Add canned whole tomatoes, soy sauce, dry thyme and salt. Bring to a boil.
You can break them into smaller chunks while cooking.
- Transfer this mixture to a roasting tray. Place the beef brisket into this mixture.
- Cover tray with aluminum foil.
- Bake in the center of the preheated 274F/135C oven for 3 – 4 hours.
*After 2 hours, spoon over some of the mixture over the brisket pieces to avoid drying out.
*Repeat Step 11 every 30 minutes until its done.
- You know it is done when you can use a small fork to cut through the meat without effort. This means the meat has broken down.
- Remove from oven. Let it cool.
- Transfer the gravy into a sauce pan over medium high heat. Reduce until desired consistency. Add salt to taste.
- Ready to serve.
* This is the fool-proof method. If you familiar with and confident using an oven-safe stainless steel pan that is large enough for this recipe, you can use it in place of the non-stick pan + roasting pan for the whole recipe like I did.
**the reason I added minimal salt at first is because the gravy will be reduced later, and if you add too much salt upfront it may be too salty.