Niman Ranch Brisket with Fried Eggs and Arugula

BrisketHash

Waking up Christmas morning has got to be one of my favorite feelings in the world. I love being surrounded by my family, staying in my pajamas all day long and of course… opening all the presents! This year for Christmas we will be in Seattle, where it is going to be approximately 1 million degrees below zero. (Note – I grew up in Arizona so I am used to going swimming on Christmas. Seriously. It was always about 75 degrees on Christmas and I was in shorts.) Which means that this year instead of having a nice cold smoothie for breakfast we are going to have to make something that is quite a bit more comforting and something that warms me up!

Which brings me to the brisket. I love brisket. I have never really made brisket before this post but now that I have, well, I am going to make it more often! It requires only a few minutes of prep and then you braise it in the oven for 3-4 hours and then your are done – not to mention it is super cheap. Let it sit for a day or two just so the flavors can get to know each other and then you can use it in all sorts of different dishes. This idea for breakfast is totally comforting, delicious and comes 100% recommended from my kitchen.

Brisket Hash

Niman Ranch Brisket with Fried Eggs and Arugula

Ingredients

  • 4 tbsp vegetable oil
  • 2 lb brisket
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 4 cloves garlic, minced
  • 1-28oz can stewed tomatoes
  • 2 tbsp tomato paste
  • 2 1/2 cups beef stock (homemade if possible)
  • salt and pepper

Instructions

  1. Preheat your oven to 350 degrees F. In a large dutch oven heat the oil over high heat. Salt and pepper the brisket on both sides and then sear the meat in the dutch oven for about 4 minutes on each side. Remove and set onto a plate. Add the onions, celery and carrot to the dutch oven and saute for 8 minutes, add more oil if needed. Add the garlic and saute for 2 minutes more. Add the tomato paste, stewed tomatoes and beef stock and bring to a simmer. Add the brisket back to the dutch oven and nestle it into all the vegetables. Place into heated oven and let it do its thing for 3 hours. Once done, remove from oven and keep over low heat on stove-top. Using 2 forks, shred the brisket and then let sit over low heat for 20 minutes more. Adjust seasoning as needed. You can either use the brisket right away, or transfer to a container and use the following day.
  2. Serve with fried eggs or any other kind of eggs you want and a handful of fresh undressed arugula!
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Some other fine ideas for breakfast include:

I am off to Seattle for Christmas! I hope you all have a fabulous week with your friends and family and you get to eats lots of delicious and comforting food! Merry Christmas everyone! xoxo

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15 thoughts on “Niman Ranch Brisket with Fried Eggs and Arugula

  1. Gaby….It was great seeing you the other night and your cookies were amazing! This recipe looks great and I love the new feature of printing the recipes…..This one is next on my breakfast list!

  2. Brisket!!!! Every Sunday as a kid my grandmother would have us over for brisket. IT WAS GREAT!! I have not had it for over 20 yrs, so this will jumpstart my Brisket fetish.
    Thanks Gaby,
    Bruce the Brisket Kid

  3. Pingback: Niman Ranch Brisket with Fried Eggs and Arugula Egg Me

  4. We love breakfast and im always on look for some good breakfast idea’s ..this is such a great recipe :)
    Have a great week with your family and Merry christmas!!

  5. Interesting – I’ve made many a brisket and never used tomatoes. We’re more of a “all the onions you can fit in the pot” kind of family. I’m looking forward to trying this variation. Have a super Seattle Christmas and see you soon!

  6. I love brisket! I usually only have it at my boyfriend’s parents’ house, but I have been wanting to make my own. I just need to find a little time to do it. :) Hope you had a wonderful Christmas!

  7. Pingback: Southwestern Chipotle Brisket Tacos

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