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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