Brined Brisket

{"handle":"brined-brisket-recipe-from-rachael-ray","title":"Brined Brisket","seoTitle":"Brined Brisket | Rachael Ray","seoDescription":"Rach brines her brisket for 1-2 days to pack in as much flavor as possible, then slow cooks the meat with sliced onions, thyme + garlic in a dutch oven.","image":"https://images.ctfassets.net/vmuke7sdou62/jIYCzSaAmL1FxrPkrcwtX/0183224d3d5a5d63ace9b48c2781bfaf/ec82bd533b0033cbd77efc4468d50093.jpg_itok_R0GNWfmp","ingredients":"

• One 5-pound well-trimmed brisket

For the Brine:

• 3 quarts plus 1 cup water, divided
• 2 bay leaves
• 1 orange, sliced
• ¼ cup Worcestershire sauce
• 1 bunch parsley, roughly chopped
• Freshly grated black pepper
• ½ cup Kosher salt

For the Brisket:

• 2 tablespoons olive oil
• 4 tablespoons butter or olive oil
• 4 large onions, sliced
• 3 tablespoons fresh thyme
• 3 cups chicken stock
• 8 whole medium carrots, peeled

For the Gremolata:

• Zest of 1 orange
• 1 cup fresh flat-leaf parsley tops
• 1 cup carrot tops
• ¼ cup almonds, toasted

","preparation":"

Pat the meat dry and pierce it all over on both sides with the tip of skewer or small, sharp knife tip.

In a large, 2-gallon, re-sealable plastic bag, combine 3 quarts of icy water, bay leaves, orange, Worcestershire, parsley and black pepper. Bring remaining 1 cup of water to a boil and add the salt to dissolve. Add salt water to icy brine. Add the meat, then remove all the air and seal the bag. Place on a tray in the fridge and weigh the meat down under a second tray to keep it submerged. Refrigerate for 1-2 days.

To cook, remove the meat from the brine and pat dry. To a Dutch oven over medium-high heat, add olive oil and meat, and brown the brisket on all sides. Remove meat to a plate and add butter or olive oil to pan to melt. Once it foams, add onions, thyme and chicken stock. Bring to a bubble and add brisket back. Cover, then reduce heat to low and simmer for 2 ½ hours. During the last 45 minutes of cooking, add whole carrots, cover and keep cooking.

For the gremolata, on a large cutting board, finely chop the orange zest, parsley, carrot tops and toasted almonds together.

Remove the vegetables to a warm platter, then slice the meat and top with the stock to keep moist. Serve topped with gremolata.

","tags":"Rachael Ray Show, Beef, One-Pan Meals","publishDate":"2021-03-17T14:55:00Z","status":"Publish","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/brined-brisket-recipe-from-rachael-ray"}