Ah, beef 1st cut brisket. There’s nothing quite as nostalgic as the smell of your grandmother’s famous slow cooker pot roast recipe baking in the oven.
This recipe has been passed down through our family for generations, and the key to it certainly is the cooking time. Allowing the 1st cut brisket to slow cook in this combination of spices gives the 1st cut brisket a flavor that is unlike any other.
Your family and friends will go for seconds and thirds and will be asking for this recipe time and time again.
So, without further ado, let’s get started on making this delicious dish!
Ingredients:
- (4-pound) 1st cut brisket
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 large onion, quartered
- 1 head of garlic halved crosswise
- 1-2 celery stalks, chopped
- 1-2 large carrots, chopped
- (14.5-ounce) can of diced tomatoes, undrained
- 1/2 cup dry red wine or water
- 1/4 cup tomato paste
- 3 tablespoons all-purpose flour
- 2 teaspoons dried oregano leaves
- 1 teaspoon dried thyme leaves
- 6 cups water or beef broth
Prepare the 1st Cut Brisket:
- Trim any excess fat from the 1st cut brisket if any 1st cut is usually leaner and season with salt and pepper.
- Place the brisket in a large Dutch oven or roasting pot and add the onion, garlic, celery, carrots, tomatoes with their juice, wine or water, tomato paste, and enough flour to coat the meat.
- Add the oregano and thyme.
- Pour in enough of the water or beef broth to come halfway up the sides of the pot.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover.
- Simmer gently for 3 hours or until the brisket is fork tender.
To Serve:
- Remove the 1st cut brisket from the pot and thinly slice the meat against the grain.
- Skim all the fat from the surface of the sauce
- Place the meat in a bowl and spoon the sauce and roasted vegetables over the meat.
- Serve immediately.
| Cooking Time: 180 Minutes | Prep Time: 10 Minutes | Calories: 225 | Serving: 8 People |
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