Momma’s Maple Braised Brisket

With the chilly weather there is nothing better than a homemade recipe that pays tribute to the season’s best flavors and something that warms the heart. Give this recipe a try and we’re sure you won’t be disappointed!

Momma’s Maple Braised Brisket

3 tablespoons Wild Rosemary Extra Virgin or Herbs de Provence Extra Virgin
1 (4-5 lb.) beef brisket, outer fat trimmed
1 teaspoon Durango sea salt
1/2 teaspoon fresh black pepper
2 yellow onions, cut into slivers
8 cloves garlic
3 sprigs rosemary
3 cups Vermont Maple Balsamic Vinegar
2 cups beef broth

1. Preheat oven to 325º F. On the stovetop place extra virgin olive oil in a pot over a medium-high heat. Season brisket on both sides with salt and pepper, and then add topot and sear on all sides until golden brown. Remove to a plate.
2. Add in the onions and garlic and sauté until softened. Pour a few tablespoons of the Maple Balsamic into the pan to glaze. Stir until all caramelized bits are lifted from the pan. Add in brisket and herbs and pour remaining Maple Balsamic Vinegar over the top. Add in beef broth!
3. Bring to a simmer, cover and move to the oven. Roast the brisket at 325º F for 2 1/2 to 3 hours until meat is fork tender. Serve immediately with roasted veggies or mashed potatoes.

Enjoy!apple-cider-braised-brisket-2 410

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