Hot Brisket on Rye with Gravy

1. 1
   prep

   Preheat the oven and season the brisket.

   1.Preheat the oven to 325°F (160°C).

   2.Pat the 1 kg beef brisket completely dry with paper towels.

   3.Season both sides with 1 pinch salt and 1 pinch black pepper, pressing the seasoning in.

   TIPDrying the meat is essential—it allows a deep brown sear. Don't skip this.
2. 2
   fry · ~10 min

   Sear the brisket.

   1.Heat 2 tbsp vegetable oil in a dutch oven over medium-high heat until shimmering.

   2.Sear the brisket pieces for 4-5 minutes on each side until a dark brown crust forms.

   3.Transfer the browned meat to a plate and set aside.

   TIPDon't crowd the pot. Sear in two batches if the pieces don't fit with space around them.
3. 3
   saute · ~7 min

   Build the aromatic base.

   1.Lower the heat to medium and add the 2 sliced onions to the pot.

   2.Sauté until soft and translucent, about 5 minutes.

   3.Add 4 minced garlic cloves and cook until fragrant, about 1 minute.

   4.Stir in 2 tbsp tomato paste and cook for 1 more minute to remove the raw taste.
4. 4
   simmer · ~5 min

   Braise the brisket.

   1.Pour in 750 ml water and 1 tbsp soy sauce. Scrape the browned bits from the bottom of the pot with a wooden spoon.

   2.Add the chopped carrots, 2 bay leaves, and the seared brisket back into the pot.

   3.Bring the liquid to a gentle simmer on the stovetop.

   TIPThe liquid should come about halfway up the meat. It doesn't need to cover it completely.
5. 5
   bake · ~200 min

   Braise the brisket until fork-tender.

   1.Cover the dutch oven tightly with a lid and transfer to the preheated oven.

   2.Cook for 3 to 3.5 hours, turning the meat once halfway through.

   3.The brisket is done when a fork slides in with very little resistance.

   TIPIf the meat is still tight, put it back in for another 20 minutes. Brisket relaxes only when it's fully done.
6. 6
   rest · ~15 min

   Rest the meat.

   1.Carefully lift the brisket from the pot and set it on a cutting board.

   2.Tent with foil and let it rest for 15 minutes while you make the gravy.

   3.Strain the braising liquid into a saucepan, pressing on the solids. Discard solids.
7. 7
   simmer · ~7 min

   Make the pan gravy.

   1.Skim any excess fat from the surface of the strained liquid.

   2.Place the saucepan with the liquid over medium heat and bring to a low simmer.

   3.Take a ladleful of the hot liquid into a small bowl and whisk in 2 tbsp flour until a smooth slurry forms.

   4.Whisk the slurry back into the saucepan and simmer until the gravy coats the back of a spoon, about 5-7 minutes.

   TIPIf the gravy gets too thick, thin it with a splash of water. Too thin? Simmer a few minutes longer.
8. 8
   prep

   Slice the brisket.

   1.Find the direction of the grain on the rested brisket.

   2.Using a sharp knife, slice the meat thinly, against the grain.

   TIPSlicing against the grain shortens the muscle fibers, making each bite tender rather than chewy.
9. 9
   assemble

   Assemble the sandwiches.

   1.Lightly toast the 8 slices of rye bread.

   2.Pile a generous amount of sliced brisket on half the bread slices.

   3.Spoon warm gravy over the meat, then top with the remaining bread slices.

   4.Serve extra gravy on the side for dipping.
10. 10
    garnish

    Garnish with chopped parsley and serve immediately.

    Sprinkle the sandwiches with the chopped parsley. Serve piping hot with a side of pickles and a small bowl of the extra gravy.

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