Beef Brisket with Challah Texas Toast

25

Minutes Prep Time

300

Minutes Cook Time

4

Servings

Chef James shows us how to prepare a tender Beef Brisket with Challah Texas Toast in this Game Day Grub video. Watch as he and Michaela Bradley prepare the dish that will be a favorite with friends and family.

INGREDIENTS

BRISKET

2 tablespoons grape seed oil
11 medium onions, 7 minced, 4 chopped
5 large carrots, chopped
1 bunch of celery, chopped
Kosher salt and fresh ground black pepper
6 lbs. beef brisket, fat trimmed to a thin layer
2 quarts hot chicken stock
1 (46 oz.) can V-8
3 bay leaves

CHALLAH TEXAS TOAST

8 cloves garlic
½ cup unsalted butter, softened
Kosher salt and ground black pepper
20 slices challah bread, 1-inch thick slices

INSTRUCTIONS

BRISKET

Heat grape seed oil in a large skillet. Add onions, carrots and onions. Cook over low heat, stirring occasionally, until onions are very soft, about 25 minutes. Increase heat to medium-low and cook, stirring, until onions are deeply browned, about 10 minutes longer.
Spread carrots, celery and onions in an even layer in a roasting pan and season with salt and pepper. Season brisket with salt and pepper and set on top of vegetables, fat side up. In an even layer over the top of the brisket, add stock, V-8 and bay leaves into pan.
Cover roasting pan and braise brisket about 4½ hours, or until very tender, basting every 30 minutes. Rest brisket in pan juices 30 minutes. Transfer it to carving board.
Strain pan juices into saucepan, pressing on vegetables. Skim off fat. Season with pepper and heat to simmer.
Thinly slice brisket across grain and serve with pan juices over Texas toast.

CHALLAH TEXAS TOAST

Place garlic, butter, salt, and pepper into a food processor and puree until all the garlic is chopped fine and mixed well. Stir in parsley and season to taste with salt and pepper.
Heat a large sauté pan over medium-high heat.
Spread butter mixture evenly over bread. Place bread in pan and toast until golden brown. Remove from pan and serve.