Red Wine-Braised Brisket
Growing up, I never had much taste for beef outside of burgers. My dad had this transcendent experience at a young age with flank steak, and this was more often than not the cut he chose to grill. Pops, if you are reading this, no diss, but no matter what he did, I mostly found it tough and just not to my palate. So this, in conjunction with an experience at three or four years old biting off a bigger piece of steak than I could chew lead me to steer clear of le boeuf.
As I've gotten older, I've made active efforts to get on the cow train. I don't know what prompted us to procure a brisket, but it seemed like a grand idea and it's hard not to love a good hunk of braised meat. Roast or mash some taters, get some crusty bread and you're in for a nice little Meat Treat.
- Ders
This recipe is an adaptation from Bon Appétit.
Ingredients:
1 2.5 lb untrimmed flat-cut brisket
Kosher salt, freshly ground pepper
1 tablespoon vegetable oil
1 large onion, thinly sliced
2 celery stalks with leaves
5 garlic cloves, smashed
6 sprigs thyme
1 sprig rosemary
2 bay leaves
1 14 oz can diced tomatoes
1/2 tablespoon tomato paste
1/2 bottle full-bodied red wine
8 small carrots
Directions:
1. Preheat oven to 350 degrees. Season brisket with salt and pepper, don't be shy. Heat oil in a large ovenproof pot over medium-high. Cook brisket, turning occasionally, until browned all over, 8-10 minutes; transfer to a plate. Pour off fat from pot; discard.
2. Place onions, celery, garlic, thyme, rosemary, bay leaves, tomatoes, tomato paste, and wine in pot and stir to combine; season with salt and pepper. Place brisket on top, fat side up. Cover and braise in oven, spooning juices, onions, and tomatoes over brisket every 30 minutes, until meat is fork-tender, 3-3.5 hours.
3. Uncover pot, nestle carrots around brisket, and cook until carrots are tender, top of brisket is browned and crisp, and sauce has thickened, about 30 minutes. Skim fat from surface of sauce; discard.
4. Remove brisket from pot and slice against the grain to serve.
5. If not serving immediately, transfer brisket to a large bowl and pour braising liquid over; let cool in sauce. Cover and chill, at least 4 hours and up to 4 days. To serve, preheat oven to 325 degrees. Skim fat from surface of sauce; discard. Cover and reheat brisket in sauce, 1-1.5 hours.
Ingredients:
1 2.5 lb untrimmed flat-cut brisket
Kosher salt, freshly ground pepper
1 tablespoon vegetable oil
1 large onion, thinly sliced
2 celery stalks with leaves
5 garlic cloves, smashed
6 sprigs thyme
1 sprig rosemary
2 bay leaves
1 14 oz can diced tomatoes
1/2 tablespoon tomato paste
1/2 bottle full-bodied red wine
8 small carrots
Directions:
1. Preheat oven to 350 degrees. Season brisket with salt and pepper, don't be shy. Heat oil in a large ovenproof pot over medium-high. Cook brisket, turning occasionally, until browned all over, 8-10 minutes; transfer to a plate. Pour off fat from pot; discard.
2. Place onions, celery, garlic, thyme, rosemary, bay leaves, tomatoes, tomato paste, and wine in pot and stir to combine; season with salt and pepper. Place brisket on top, fat side up. Cover and braise in oven, spooning juices, onions, and tomatoes over brisket every 30 minutes, until meat is fork-tender, 3-3.5 hours.
3. Uncover pot, nestle carrots around brisket, and cook until carrots are tender, top of brisket is browned and crisp, and sauce has thickened, about 30 minutes. Skim fat from surface of sauce; discard.
4. Remove brisket from pot and slice against the grain to serve.
5. If not serving immediately, transfer brisket to a large bowl and pour braising liquid over; let cool in sauce. Cover and chill, at least 4 hours and up to 4 days. To serve, preheat oven to 325 degrees. Skim fat from surface of sauce; discard. Cover and reheat brisket in sauce, 1-1.5 hours.
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