Wine-Braised Brisket

Wine-Braised Brisket

Found this great looking recipe from Men’s Health.
Reference Link:
Wine-Braised Brisket:

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Be prepared to cook the brisket at least one day in advance of serving; it benefits from cooling in the cooking liquid and absorbing the most flavor. Refrigerating the meat overnight also allows the fat to rise and solidify on the surface of the sauce, making it easier to remove before reheating the meat and pureeing the sauce.

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Total Time:
12 hrs 32 mins
  • 3 tbsp. olive oil
  • 1 beef brisket (flat end, 5 1/2 to 6 pounds)
  • 4 large onions, sliced
  • 1 head garlic (8 to 10 cloves), finely chopped
  • 2 tbsp. tomato paste
  • 1 bottle (750ml) dry red wine
  • 1 can (14.5 ounces) diced tomatoes
  • 1 tsp. thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 1 tbsp. salt
  • 1 tsp. pepper

Directions

    1. Step 1Preheat the oven to 300°F.
    2. Step 2Heat a 12-inch skillet over medium-high heat. Add 2 tablespoons of the oil to the pan, and sear the brisket until browned on both sides, about 5 minutes per side. Transfer the brisket to a large Dutch oven. Set aside.
    3. Step 3Add the remaining 1 tablespoon oil to the pan and stir in the onions. Cook, stirring occasionally, until softened and golden brown, about 5 minutes. Stir in the garlic and tomato paste, and cook for 1 minute. Measure out 1/2 cup of wine and set aside. Add the remaining wine, tomatoes, thyme, rosemary, bay leaves, salt, and pepper to the pan. Bring to a boil, scraping up any browned bits from the bottom of the pan. Pour the wine and vegetable mixture over the brisket.
    4. Step 4Cover and bake for 3 1/2 to 4 hours, or until the brisket is fork-tender. Let cool to room temperature, then cover and refrigerate overnight.
    5. Step 5Preheat the oven to 300°F. Remove any fat that has solidified on the surface of the brisket. Reheat the brisket in the oven, covered, for at least 30 minutes, or until warmed through and bubbling gently.
    6. Step 6To serve, remove the brisket from the cooking juices, and slice across the grain into 1/2-inch-thick slices. Discard the bay leaves and rosemary stem. With a hand blender, puree the vegetables and juices to form a thick, smooth sauce. (Or if you don’t have a hand blender, transfer the pan juices and solids to a blender and puree, then return the sauce to the Dutch oven.)
    7. Step 7Place the Dutch oven over medium-high heat and bring the sauce to a boil. Stir in the reserved 1/2 cup wine and continue boiling, stirring occasionally, for 1 or 2 minutes to cook off some of the alcohol. Remove the sauce from the heat and serve with the sliced brisket.

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Jeannie notes.. Above is curated for evaluation and recommendation from Men’s Health

Read full article here:
Wine-Braised Brisket



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