Genuine Texas Angus Beef Genuine Texas Angus Beef



5 lb Genuine Texas Angus Beef™ Trimmed Brisket
Kosher salt, to taste
Freshly ground black pepper, to taste
All-purpose flour for dusting, as needed
3 T vegetable oil
8 onions, sliced
3 T tomato paste
2 cups beef stock
8 whole cloves garlic, peeled
1 whole carrot, peeled


Season brisket with salt and black pepper then lightly dust the brisket with flour. Heat oil over medium-high in a large, heavy pot. (Pot must be large enough to hold brisket snugly.) Brown brisket until deep brown on both sides, approximately eight minutes per side. Remove brisket from pot, then add onions to pot and cook until light brown. Turn off heat and place brisket and any accumulated juices on top of the onions. Spread the tomato paste over the brisket. Sprinkle with salt and pepper to taste, then add beef stock, garlic and carrot to the pot. Cover the pot, transfer to the oven, and cook the brisket for 1-1/2 hours in a 375° F oven. Transfer brisket to a cutting board and, using a very sharp knife, slice the meat across the grain into approximately 1/8-inch-thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. Cover the pot and return to oven. Lower the heat to 325° F and cook the brisket until it is fork-tender and has reached in internal temperature of 145° F on a meat thermometer, about 2 hours. Spoon some of the liquid on top of the roast every 45 minutes so that it drips down between the slices.