Bane's 'Break the Bat' Brisket
A powerful, slow-cooked marvel, much like the formidable muscle-bound villain. This robust brisket, braised in a rich, savory liquid with aromatic vegetables, is designed to be tender enough to fall apart with just a fork. It’s a dish that demands respect and delivers immense satisfaction, perfect for a hearty dinner.
Directions
- 1
Preheat oven to 325°F (160°C). Season the brisket generously with salt and black pepper on all sides.
- 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the brisket for 4-5 minutes per side until deeply browned.
- 3
Remove brisket and set aside. Add onion, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 8-10 minutes.
- 4
Add minced garlic and cook for 1 minute more until fragrant.
- 5
Stir in tomato paste and cook for 2 minutes, then deglaze the pot with red wine, scraping up any browned bits from the bottom.
- 6
Pour in beef broth, Worcestershire sauce, dried thyme, and add bay leaves. Bring the liquid to a simmer.
- 7
Return the seared brisket to the pot, ensuring it is partially submerged in the liquid. If needed, add more beef broth to cover about two-thirds of the meat.
- 8
Cover the Dutch oven tightly and transfer to the preheated oven. Cook for 3-4 hours, or until the brisket is fork-tender.
- 9
Remove the brisket from the pot and let it rest on a cutting board, covered loosely with foil, for 15 minutes.
- 10
Skim any excess fat from the braising liquid. Remove bay leaves. You can either serve the liquid as is or strain and reduce it slightly for a thicker sauce.
- 11
Slice the brisket against the grain and serve with the warm braising liquid and a sprinkle of fresh parsley.