Thick Cut Beef Brisket with Tea Rubs
Ingredients:
- 2 tablespoons black tea rubs (a blend of black tea leaves, brown sugar, paprika, salt, and black pepper)
- 2 pounds thick-cut beef brisket
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
Instructions:
Prepare the Tea Rub:
- Combine the black tea rubs ingredients in a small bowl. Press the rub evenly onto all sides of the beef brisket.
Sear the Brisket:
- Heat the olive oil in a large oven-safe pot over medium-high heat. Add the brisket and sear on all sides until a crust forms, about 3-4 minutes per side. Remove the brisket and set aside.
Sauté the Aromatics:
- In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
Deglaze the Pot:
- Pour in the beef broth and red wine, scraping the bottom of the pot to loosen any browned bits.
Add Remaining Ingredients:
- Stir in the tomato paste, dried thyme, and dried rosemary. Season with salt and pepper.
Return Brisket to Pot:
- Place the seared brisket back into the pot, ensuring it is partially submerged in the liquid.
Braise the Brisket:
- Cover the pot with a lid and transfer to a preheated oven at 325°F (163°C). Braise the brisket until it is tender and easily shredded with a fork, about 3-4 hours.
Serve:
- Remove the brisket from the pot and let it rest for a few minutes before slicing or shredding. Serve with the cooking liquid as a sauce.