Young Sheldon Brisket Recipe
The Young Sheldon Brisket Recipe is a savory and flavorful dish inspired by the popular TV show "Young Sheldon." This slow-cooked brisket is seasoned with a delightful blend of spices, seared to perfection, and then braised with a medley of vegetables, beef broth, and a hint of red wine for added depth. The result is a tender and succulent brisket that pays homage to the culinary adventures of the young genius, Sheldon Cooper. Serve it with the aromatic vegetables and a ladle of the rich cooking liquid for a comforting and satisfying meal.
Equipment
- Oven-safe Pot or Dutch Oven Used for browning and slow-roasting the brisket.
- Small Bowl For mixing the spice rub.
- Paper Towels For patting the brisket dry.
- Cutting Board and Knife For slicing the brisket.
- Measuring Spoons and Cups For precise ingredient measurements.
Ingredients
- 2.5 Pounds Beef brisket
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 Teaspoon Onion powder
- 1 Teaspoon Smoked paprika
- ½ teaspoon Dried thyme
- ½ Teaspoon Dried rosemary
- ½ cup Beef broth
- ¼ cup Worcestershire sauce
- 2 tablespoons Tomato paste
- 2 Large carrots, peeled and sliced
- 2 Medium onions, sliced
- 3 Cloves garlic, minced
Instructions
- Preheat the oven to 325°F (163°C).
- In a small bowl, combine salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, and dried rosemary to create a spice rub.
- Pat the brisket dry with paper towels and rub the spice mixture evenly over all sides of the meat.
- Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the brisket on all sides until a golden crust forms, about 4-5 minutes per side.
- Remove the brisket from the pot and set it aside. In the same pot, add onions, carrots, and garlic. Sauté for 3-4 minutes until the vegetables are slightly softened.
- Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom.
- Stir in beef broth, Worcestershire sauce, and tomato paste. Bring the mixture to a simmer.
- Place the brisket back into the pot, ensuring it's nestled among the vegetables. Cover the pot with a lid or foil.
- Transfer the pot to the preheated oven and roast for about 2.5 to 3 hours, or until the brisket is fork-tender.
- Remove the pot from the oven and let the brisket rest for 10-15 minutes before slicing it against the grain.
- Serve the Young Sheldon Brisket with the flavorful vegetables and a ladle of the cooking liquid.
Notes
- The red wine in the recipe is optional and can be omitted for a non-alcoholic version.
- Adjust the spice levels according to your preference for a milder or spicier flavor profile.
- Searing the brisket before slow-cooking helps to lock in the juices and enhance the overall flavor.
- Allow the brisket to rest before slicing to ensure it remains juicy and tender.
- Feel free to customize the vegetable mix based on personal preferences.
