Ingredients
-
1
-
1
-
-
1
-
4
-
3
-
-
4
-
2
-
3
-
8
-
1/4
-
-
-
Directions
Braised Chicken Thighs with Mushrooms and Leeks,Kenyan Braised Collard Greens and Ground Beef,Braised Chicken with Tomatoes and Rosemary,Braised Chicken Drumsticks in Tomatillo Sauce,Turmeric Braised Chicken with Golden Beets and Leeks
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Steps
|
1
Done
|
Lightly Season the Brisket With Salt and Pepper to Taste and Lightly Dust With Cake Meal, |
|
2
Done
|
Heat the Oil Over Medium-High Heat in a Large 7-Quart Dutch Oven or Other Heavy Pot With a Lid Large Enough to Hold the Brisket. |
|
3
Done
|
Add the Brisket to the Pot and Brown on Both Sides, About 10-12 Minutes. |
|
4
Done
|
Remove Meat and Set Aside. |
|
5
Done
|
Add the Onions, Salt and Pepper to the Pot and Cook Until Soft and Browned, About 10-12 Minutes Stirring Constantly With a Wooden Spoon, Scraping Up Any Browned Bits Stuck to the Bottom of the Pot. |
|
6
Done
|
Spread the Tomato Paste Onto the Brisket, Season With Salt and Pepper and Place Back in the Pot Over the Onions and Add the Carrots and Garlic. Pour the Broth Over Everything. |
|
7
Done
|
Cover the Pot, Transfer to the Oven, and Cook the Brisket For About 1-1/2 Hours. |
|
8
Done
|
Remove the Brisket and Transfer to a Cutting Board. Slice the Brisket Thin Across the Grain. |
|
9
Done
|
Return the Slices Back to the Pot, Keeping the Brisket Together So It Resembles the Unsliced Brisket. |
