Beef brisket in balsamic sauce

Category: Meat dishes
Beef brisket in balsamic sauce

Ingredients

Boneless beef brisket ~ 2 kg
Large onion 3 pcs.
Garlic 4 cloves
Cremini mushrooms (champignons or any mix) 400 BC
Bacon 150 g
Celery stalks 3 pcs.
Bay leaf 4 things.
Thyme 1 small bundle
Balsamic vinegar 1-1.5 cups
Broth (chicken, veal, beef, vegetable) 3 glasses
Salt taste
Olive oil for frying

Cooking method

  • In a dry frying pan, fry the diced bacon.
  • Beef brisket in balsamic sauce Beef brisket in balsamic sauce Beef brisket in balsamic sauce
  • The fat can be drained off and fried in oil instead, or you can continue frying in melted fat. Personally, I fried in oil, because my bacon is not homemade and I did not want to use what was melted out of it. Do not under any circumstances remove any burns from the frying pan! They will add a rich flavor to the sauce.
  • So, remove the bacon on a paper towel.
  • Beef brisket in balsamic sauce
  • In olive oil in the same frying pan, fry the salted brisket on both sides until golden brown and set aside for now.
  • Beef brisket in balsamic sauce Beef brisket in balsamic sauce Beef brisket in balsamic sauce Beef brisket in balsamic sauce Beef brisket in balsamic sauce
  • Let's continue frying with a sequential tab (total time 10 minutes):
  • first, chopped celery and onions, salt everything and bring to softness, they will collect all the sticks and quickly caramelize;
  • Beef brisket in balsamic sauce Beef brisket in balsamic sauce Beef brisket in balsamic sauce Beef brisket in balsamic sauce
  • then add crushed garlic, thinly chopped mushrooms and fried bacon, and simmer until soft. You can add a little broth if there is not enough oil.
  • Beef brisket in balsamic sauce Beef brisket in balsamic sauce Beef brisket in balsamic sauce Beef brisket in balsamic sauce
  • Pour in the balsamic vinegar and evaporate over high heat by half, add the broth.
  • Beef brisket in balsamic sauce Beef brisket in balsamic sauce Beef brisket in balsamic sauce
  • Let's taste it - it should be tasty, the vinegar has almost evaporated, leaving its characteristic rich sweet and sour taste, the bacon gave its smoky aroma. Don't be intimidated by the vinegar notes; by the end of cooking, almost everything will evaporate.
  • Put the bay leaf and thyme and immerse the brisket in the sauce, seal it tightly with foil so that the liquid does not evaporate too quickly and lasts for a couple of hours of baking,
  • Beef brisket in balsamic sauce Beef brisket in balsamic sauce Beef brisket in balsamic sauce
  • and - in the oven, preheated to 190 ° C, for 1 hour.
  • An hour later, we take out the brisket, turn it over to the other side, cover it tightly with foil and - again for 1 hour in the oven.
  • Beef brisket in balsamic sauce Beef brisket in balsamic sauce
  • After another hour, remove the foil, turn on the heat or turn on the grill and brown the top of the brisket (10-25 minutes depending on the browning method - grill faster).
  • Beef brisket in balsamic sauce Beef brisket in balsamic sauce
  • When ready, take out the brisket from the sauce, wrap it in foil so that it does not cool down.
  • Beef brisket in balsamic sauce Beef brisket in balsamic sauce
  • And we clean the sauce from excess fat (collect from the surface with a spoon) and evaporate over high heat by half or until thickened. We taste it. Salt, pepper, if necessary.
  • Beef brisket in balsamic sauce Beef brisket in balsamic sauce
  • To serve, cut the brisket into slices across the fibers, at an angle, pour over the sauce. You can serve it with vegetables - asparagus beans or mashed potatoes. Top can be garnished with green onions or thyme.
  • Beef brisket in balsamic sauce Beef brisket in balsamic sauce

Time for preparing:

3-3.5 hours

National cuisine

Contemporary American

Note

Delicious! The time and effort spent was definitely worth it!
I love Ann Burrell's recipes, they are as cheerful as she is! Try it, I'm sure and you will like it!

Braised beef brisket with onions, mushrooms and balsamic vinegar.
Anne Burrell's signature recipe.
🔗

I always use my "Holy Trinity", which is salt, olive oil and bacon. My motto is "bacon always makes it better".
What means:
I always use my "Holy Trinity" - salt, olive oil and bacon. My motto is "bacon always makes it better".

Admin

Excellent result! But I can't dare to use a large amount of balsamic vinegar.
barbariscka
Very appetizing, even drooling ...
SchuMakher
The faker !!!!
Arka
Thank you virgin!

About vinegar: the recipe is 2 cups. I scratched turnips, I think there is a lot of vinegar ... I rummaged in the net, I also found a video of this recipe and I looked, she says - 2 glasses, and pours, looking into the eyes, a maximum of 1.5! Well, I didn't pour 2
kirch
Quote: Admin

Excellent result! But I can't dare to use a large amount of balsamic vinegar.
I am also afraid. He has such a rich taste. I spray it a little. I saw Oliver pouring out a whole bottle.
Arka
Do not be afraid! It evaporates strongly from heating - vinegar, but a thick tasty liquid remains.
celfh
Arka,
Twist
Arochka, temptress! The meat is delicious! Mmm ....
Ksyushk @ -Plushk @
Arka, the brisket is incomparable.

Quote: Arka

I love Ann Burrell's recipes, they are as cheerful as she is!

I also really love Ann Burrell's programs. It's so interesting to watch her. How she tells everything, shows what she does and how. I especially love the moment when Ann tastes the dish. We had her programs going like evil at 22-00. At this time, after all, only kefir is allowed here, and I really want to try what this wonderful chef is preparing.
Scops owl
Arka, we are already running to you for delicious brisket
Oksana-br
Arka, the taste is probably incomparable!

Be sure to cook at home !!!

Oksana, "Brand"
Arka
Thanks for the reviews, lovely girls!
Cook and squint with pleasure tasting this wonderful brisket

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