Winter Food - Good

Today is the federal holiday set aside to honor Martin Luther King, Jr. Tomorrow our nation will inaugurate the 44thPresident of the United States, Barack Obama. I am going to need some good stick to your ribs food to keep me warm through the festivities, which I am planning to attend, as an Inauguration Volunteer. I'll be in front of the American History Museum. I'll be the one in the red hat.

Braised Beef Brisket
Makes 8-10 servings; Time: 3 hours (including prep time)

• 1 whole beef brisket, about 5 pounds, cut lean
• 2 cups chopped yellow onion
• 1 cup chopped mushrooms
• 1 large ripe tomato (cored, chopped, peeled and seeded)
• 1 teaspoon garlic
• 36 oz. beef broth, or enough to almost cover brisket
• 3 tablespoons olive oil
  

Instructions:

1. Preheat oven to 350° F
2. Heat a large skillet on medium-high heat for 2-3 minutes. Add the olive oil, so it covers the entire skillet, then add the beef. Sear each side for about 5 minutes or until it is nicely brown. Remove meat from skillet and place in oven-proof casserole dish. While you don’t need to sear the meat, it really helps retain the juices and moisture.
3. Add chopped onions, mushrooms, garlic, tomato and beef broth until the meat is almost completely covered in the casserole dish. If you don’t have enough beef broth, you can add water.
4. Place in the oven, turning the meat every 30 minutes, until tender, approximately 2.5-3 hours.
5. Allow brisket to rest for 10-15 minutes, while you boil down the gravy/broth over a high heat.
6. Carve thin slices of the brisket going against the grain.
7. Voila! Brisket is ready to serve with whatever seasonal sides you’d like. My sides were baked potatoes and cabbage with butter and nutmeg.

From We Love DC.