Brisket is a cut of beef that usually is either smoked or braised in order to make soft and tender but could take over 12 hours to do so. By using the Convection Steam Oven, we can achieve a similar result but in more than half the time.
PREP TIME: 10 MINUTES
COOK TIME: 3-4 HOURS
LEVEL: EASY
YIELD: 8-12 SERVINGS
Ingredients
- 5-6 pounds brisket flat meat, fat trimmed
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 large white onions, cut into 1-inch pieces
- 1 tablespoon Dijon mustard
- 1 ½ cups red wine
- 1 ½ cups beef stock
- 6 sprigs thyme
- Kosher salt and ground black pepper, to taste
Preparation Method
- Preheat the Wolf Griddle to 400F or a griddle pan set over medium high heat. Season brisket with salt and pepper on both sides. Sear brisket on griddle for about 5-7 minutes per side. Remove from griddle.
- Preheat the Wolf Convection Steam Oven on the Convection Steam mode, set to 275F. Place the wire oven rack onto level 2 and ensure the water box has been filled if unit is not plumbed.
- In a 9×13 baking pan lined with aluminum foil, place the carrots, onions and thyme. Rub all sides of the brisket with the mustard then place the brisket fat side up on top of the vegetables. Pour the wine and stock over top of brisket.
- Place pan on the wire rack and set timer for 4 hours. Depending on thickness of meat, brisket may be done around 3 hours. Use an instant read thermometer to help determine doneness; meat is done when 210-212F internal has been reached or when easily pulled with a fork.
- When cooking is complete, remove pan from oven, cover with foil and let rest for at least 30 minutes. Once rested, remove brisket and slice evenly against the grain. Serve with jus and vegetables.
