BRAISED BRISKET
Ingredients
5-6 lbs. Beef brisket
2+ tbsp. Olive oil
1 medium Yellow onion, quartered, leaving stem end intact
1 large Carrot, cut in large chunks
1 rib Celery, cut in large chunks
4-5 cloves Garlic, smash peeled
6-7 sprigs Sage (with stems)
2-3 sprigs Rosemary
6 c. Cabernet Sauvignon
2 c. Beef stock
1/4 c. Leftover brewed coffee
Kosher salt
Ground black pepper
Directions
• Bring the brisket to room temperature (not cold from the refrigerator).
• Preheat oven to 325F.
• Pat dry all over with paper towels. (Damp beef will not brown properly.)
• Season generously with salt and pepper.
• In a Dutch oven, heat the oil to rippling, but not smoking, over medium-high heat.
• Sear the brisket on all sides until a nice crust forms, a few minutes on each side. The meat will readily release when it is seared enough.
• Set aside, tented with foil.
• Add a bit more oil to the pan, and sautée the vegetables for a few minutes until lightly browned, Season with a bit of salt and pepper.
• Make a bouquet garni of the sage, rosemary and garlic.
• When the vegetables have sautéed, place the brisket on top of them.
• Add the bouquet garni, then the coffee and beef stock.
• Add the wine and cover with the lid.
• The liquid should almost cover the roast. If needed, use more stock to achieve this end.
• Place the lid on the pot, and place in the oven.
• Braise for 3 to 3-1/2 hours. Check every 30 minutes (or so) to see that the sauce is just barely simmering. Adjust the oven temperature as necessary.
• Remove the pot from the oven to a stove burner, place the brisket on a carving board, and tent with foil to rest 10-15 minutes.
• Remove the vegetables that didn’t disintegrate into the sauce, using a slotted spoon, and place them on a serving platter.
• Remove the bouquet garni.
• In the pot, skim the fat off the sauce, and simmer over medium flame 1-2 minutes; skim off any more fat that surfaces.
• You should have a copious amount of the sauce, and it should be thick enough to easily coat a spoon.
• If sauce is too thick, thin with a little vegetable or beef stock until the consistency is right. If it's too thin, quickly boil the sauce down to correct thickness.
• Adjust seasoning as necessary, and lower the heat to medium-low flame.
• Carve the brisket across the grain, as thick as desired.
• Return the carved meat and vegetables to the pot.
• Cover the casserole and simmer over low flame for 2-3 minutes, basting the meat and vegetables occasionally.
• Transfer the meat and vegetables to a serving platter, and drizzle lightly with the sauce.
• Place remaining sauce in a gravy boat so it may be used when more is desired.
A classic braised brisket recipe with my own touches added. This dish works well for all of the winter holidays, but is especially suited to Hanukkah.
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