Beef Brisket Hot Pot Recipe
Make Beef Brisket Hot Pot Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket and braising liquid
Pot vegetables & finishing
Method
Brisket and braising liquid
- 1
Prepare brisket
Pat the brisket dry with paper towels. Season both sides evenly with the kosher salt and freshly ground black pepper and let sit at room temperature for 20 minutes while you prepare other ingredients.
- 2
Brown brisket
Heat a large Dutch oven or heavy-bottomed ovenproof pot over medium-high heat. Add the vegetable oil. When shimmering, sear the brisket fat-side down for 4–6 minutes until deeply browned, then sear the other side 4–5 minutes. Transfer brisket to a plate.
- 3
Sauté aromatics
Reduce heat to medium. Add the sliced onion, carrots, celery and a pinch of salt to the pot. Cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Add the smashed garlic and cook 1 minute more. Stir in the tomato paste and cook 1–2 minutes until it darkens slightly.
- 4
Deglaze and build braise
Pour in the red wine (if using) to deglaze, scraping up browned bits from the bottom of the pot. Let wine reduce about 2 minutes. Return the brisket to the pot, fat-side up. Add the beef stock, Worcestershire sauce, bay leaves, thyme sprigs and brown sugar. The liquid should come about halfway up the brisket; add up to 1/2 cup more stock or water if needed.
- 5
Braise slowly
Bring liquid to a gentle simmer on the stove. Cover the pot with a tight-fitting lid and transfer to an oven preheated to 300°F (150°C). Braise until the brisket is fork-tender, about 3 to 3 1/2 hours depending on thickness. Check once halfway through and spoon some braising liquid over the meat.
Pot vegetables & finishing
- 6
Add potatoes and onions
After the brisket has cooked for about 2 to 2 1/2 hours (so it is becoming tender but not yet falling apart), remove the pot from the oven. Nestle the baby potatoes and pearl onions around the brisket in the braising liquid. Recover and return to the oven for the remaining time so the vegetables become tender with the meat (about 45–60 minutes more).
- 7
- 8
Remove and rest
When brisket is fork-tender and vegetables are cooked, transfer the brisket to a cutting board and tent loosely with foil. Remove and discard the thyme stems and bay leaves. If desired, skim excess fat from the surface of the braising liquid.
- 9
Finish sauce
Place the pot on the stove over medium heat. Stir the cornstarch into the cold water to make a slurry, then whisk the slurry into the simmering braising liquid. Simmer gently, stirring, until sauce thickens slightly, about 2–3 minutes. Stir in the butter for gloss, then taste and adjust seasoning with salt and pepper as needed. Stir in the frozen peas to warm (they will cook in the hot sauce) and the chopped parsley.
- 10
Slice and serve
Slice the brisket thinly across the grain. Return slices to the pot or arrange on a serving platter and spoon the thickened braising sauce, vegetables and mushrooms over the meat. Serve hot, family-style.
