Try this intensley flavorful and delicious slow cooked beef brisket!
Made with these products from the Olive Press:
Bourbon Balsamic Vinegar
- 1 (4 to 5-pound) beef brisket
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons vegetable oil, divided
- 3 large red onions, thinly sliced
- 8 cloves garlic, thinly sliced
- 2 bay leaves
- 1 1/2 cups beef or chicken broth or stock
- 1/3 cup The Olive Press Bourbon balsamic vinegar
- 1 tablespoon red wine vinegar
- 1/3 cup packed light brown sugar
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 12 slices of sourdough bread
- 16 oz jalapeño jack cheese
- ¼ cup mayonnaise
- Preheat the oven to 325°F. Season both sides of the brisket with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven or large sauté pan set over medium-high heat. Add the brisket and cook, turning once, until browned on both sides, 8 to 10 minutes total. If the brisket does not fit all at once, cut it in half and sear it in batches.
- Remove the seared brisket from the pot and set aside. Add the remaining 1 tablespoon oil, followed by the onions, garlic, and bay leaves to the pot and cook, stirring often, until the onions soften, and the mixture is fragrant, 5 to 10 minutes.
- Meanwhile, whisk together the stock, balsamic vinegar, red wine vinegar, brown sugar, onion powder, garlic powder, and 1 teaspoon kosher salt in a medium bowl until fully combined.
- Transfer the onion mixture to the bottom of a large roasting pan and place the seared brisket on top. Pour the balsamic mixture over the top, cover tightly with aluminum foil, and transfer to the oven.
- Cook the meat for 2 hours. Remove from the oven, uncover, and carefully flip the meat to the other side. Re-cover and continue cooking until the meat is fork‑tender, 2 to 2 1/2 hours more.
- Remove from the oven and transfer the meat to a cutting board; drape loosely with aluminum foil and let rest for 10 to 15 minutes before slicing across the grain. Remove and discard the bay leaves onions and garlic.