Beef Brisket for a Crowd

I like brisket but I’ve never made one before today.

I cut the brisket in half so it would fit in the pot.

For tomorrow’s party I cooked a 4.5 pound brisket.

The pieces browned in the oven while I made the very simple tomato sauce.

First I let it come to room temperature (about an hour). I couldn’t decide whether to cook it in my large paella pan or cut it in half to braise in a Dutch oven.  I decided on the Dutch oven so I wouldn’t have to fool with foil.

I used unsalted crushed tomatoes from Trader Joe’s.

Then, following this recipe, I browned the meat in the oven while making the sauce.

Fresh rosemary smells so nice.

I used fresh rosemary from my pots near the porch and chopped it in a small electric herb grinder. I used about half the herbs and spices since my piece of meat was about half size.

The recipe makes a ton of sauce which would be good on rice or quinoa.

I replaced the wine in the sauce with bone broth because my family doesn’t like wine-flavored sauces.

The meat cooked for about 4 hours and is very tender.

The brisket cooked for 4 hours and came out nice and tender.  I let it cool then put it in the refrigerator.

I ate a little bowl of the spicy sauce.

The sauce is delicious and very spicy.  Instead of blending the sauce smooth I decided I like it chunky.  Tomorrow we’ll heat up the sauce and serve the meat at room temperature.

When was the last time you cooked a piece of beef?

Author: Jo

Welcome to The Glade, where the second generation of renovations has just begun and the mania about our home, music and other passions fill our days and nights. We’re Charlie and Jo in the music world; Mary Jo and Charles to family; and JoJo and Charlie to each other. We are renovating a midcentury house in a Victorian historic district where we want to live there the rest of our lives. It's a 1946 house located in Maryland. We were married in this house. Thus far (pre-blog) we refinished cabinets, added a window seat (still working on the cushion), rearranged a wall in the guest house due to sink/vanity replacement, planted a vegetable garden, and other quick and not-so-quick fixes. So this latest zeal for construction is the result of my having lived here since 1997 and feeling a need to ready the house for the next chapter and beyond.

2 thoughts on “Beef Brisket for a Crowd”

  1. Well, we impulsively tried to have a barbecue so I just prepped a lot of beef but no one came and I didn’t cook it. Tito is a vegetarian. As for a crowd, we are having 20 people over 2 days before my sisters wedding. Do you think the Italian seasoned pork roast I always get for Christmas parties is too wintery for late May?

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