Beef Brisket
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INGREDIENTS 1 beef brisket, about 5 to 6 pounds
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large carrot, cut in 1/4-inch dice
2 sticks celery, cut in 1/4-inch dice
1 large onion, cut into 1/4-inch dice
2 cloves garlic, minced
1 sprig fresh rosemary
1 cup canned crushed tomatoes
1 bay leaf
1 bottle red wine
1-1/2 cups chicken stockPreheat the oven to 325 degrees. Trim the brisket of most of its fat and season with salt and pepper. Heat the oil in a large, heavy casserole, and sear the brisket on both sides until it starts to brown. Remove the brisket from the casserole.
Add the diced vegetables and garlic, and sauté for about 5 minutes over medium heat or until onion is translucent. Add the rosemary, tomatoes, and bay leaf; and return brisket to casserole. Completely cover the meat with the wine, adding chicken stock if necessary.
Cover the casserole and bake in the oven for 3 to 3-1/2 hours or until the meat is fork-tender. If the liquid reduces by more than half during cooking, add a small amount of chicken stock.
Transfer the meat to a dish and keep warm. Remove the herbs and purée remaining liquid in a blender with the vegetables until smooth. If the sauce is a little thin, return it to the casserole and reduce over medium-high heat until it reaches the desired consistency. Slice the brisket and arrange it on a deep platter with the sauce. Garnish with chopped parsley.