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Step 1. Place rack in lower third of oven and preheat to 450°F. Season one 5-pound flat-cut beef brisket, fat trimmed all over with kosher salt and freshly ground black pepper. Heat 2 Tbsp. extra.
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Step 1. Place a rack in lowest place of oven; preheat to 350°. Tie 1 small bunch thyme, 5 sprigs parsley, and 2 bay leaves along with kitchen twine; put aside. Sprinkle one 4-lb. piece untrimmed flat-cut beef brisket, extra fats trimmed, throughout with 4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt; season generously with freshly floor.
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1 4-lb piece untrimmed flat-cut beef brisket, excess fat trimmed; 4 oz bacon (about 4 slices), coarsely chopped; 1 small bunch thyme; 5 sprigs parsley, plus chopped leaves for serving; 2 bay leaves; 8 oz crimini mushrooms, halved, quartered if large; 1 large carrot, peeled, coarsely chopped; 2 cups frozen pearl onions (from a 14.4-oz bag), thawed; 5 garlic cloves, smashed; 2 tbsp tomato paste
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It's make-ahead, hands-off, and holiday-ready.
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Step 3. Prepare a grill for medium heat; oil grate. Cook olive oil and peanuts in a small saucepan over medium heat, swirling occasionally, until peanuts are very faintly sizzling and turn golden.
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This means you won't dirty many dishes, and after the initial sear-and-sauté routine, you'll pop the lid on your Dutch oven and tuck it into the oven for four hours. Brisket loves a long cook.
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Step 6. Cover pot and transfer to oven. Braise brisket, spooning braising liquid over a few times, 3½ hours. Uncover pot, remove and discard herb bundle, and stir in reserved bacon and vegetables.
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Pat the brisket dry with paper towels. Then, season the meat liberally with salt and pepper, and dust with the flour, shaking off any excess. In a large dutch oven, heat the olive oil on medium-high heat, and add the brisket. Brown on one side for 3 to 4 minutes, flip, and brown the other side.
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This brisket bourguignon got one of our editors out of her entertaining slump. Make it and find out why for yourself: http://bonap.it/JHggWaq
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Pour the fat from the pot into a small bowl, then add 1 Tbsp. back to the pot, setting the remaining fat aside. In the same pot, cook the 4 oz. bacon (about 4 slices), coarsely chopped, stirring occasionally until it's browned and crisp, approximately 4 minutes. Using a slotted spoon, transfer the bacon to a medium bowl.
Bon Appétit...an American Test Kitchen TEST 40 Beef Bourguignon
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Bon Appétit...an American Test Kitchen TEST 40 Beef Bourguignon
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Best Brisket Bites RecipeHow to Make Brisket
Preparation. Step 1. Place a rack in lowest position of oven; preheat to 350°. Tie 1 small bunch thyme, 5 sprigs parsley, and 2 bay leaves together with kitchen twine; set aside. Sprinkle one 4-lb. piece untrimmed flat-cut beef brisket, excess fat trimmed, all over with 4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt; season generously with freshly ground pepper.
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Step 2: Heat 2 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium-high. Cook brisket until well browned, about 5 minutes per side. Transfer to a platter. Pour fat in pot into a small bowl, then add 1 Tbsp. back to pot; set remaining fat aside. Step 3: Cook 4 oz. bacon (about 4 slices), coarsely chopped, in same pot.
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To a small bowl add 1 tablespoon of butter and flour, mash together until combined and add the mixture to the beef bourguignon along with browned mushrooms and pearl onions. Stir to combine and simmer for 15 minutes. Remove the herb bundle. Taste and adjust with salt and pepper as needed. Sprinkle with fresh parsley.
