Red Wine Braised Beef Brisket
4 large garlic cloves, smashed
1/2 teaspoon kosher salt, plus more for seasoning
4 sprigs fresh rosemary, needles striped from the stem and chopped
1/4 cup extra-virgin olive oil
1 (4 pound) beef brisket
Freshly ground black pepper
4 large carrots, cut into chunks
3 celery stalks, cut into chunks
4 large red onions, halved
2 cups dry red wine
1 can (16 ounces) whole tomatoes, hand-crushed
1 handful fresh flat-leaf parsley leaves
3 bay leaves
1-2 tablespoons corn starch mixed with cold water to make a slurry
Preheat the oven to 325 degrees F.
On a cutting board, mash the garlic and 1/2 teaspoon of the salt together into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices until the beef is fork-tender.
Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon cornstarch mixed with cold water to make a slurry and blend into the gravy until thickened).
Slice the brisket across the grain (the muscle lines) at a slight diagonal.
Beef brisket is an excellent dish served any night, but is especially popular for Jewish holidays and Easter. It's wonderful served with potato pancakes. This recipe is adapted from Tyler Florence.
Friday, March 12, 2010 - 3:30pm