Brisket Braised In Red Wine

Total Time: 4 hrs 30 mins Preparation Time: 1 hr Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 10
• 1 (4 -5 lb) flat cut beef brisket
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 1/2 cups finely chopped yellow onions
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 3 garlic cloves, minced
• 1 1/2 cups dry red wine
• 1/4 cup brandy
• 1 tablespoon tomato paste
• kosher salt
• fresh ground pepper
• 1/2 teaspoon dried thyme, crumbled
• 1 bay leaf, crumbled
• 2 cups low sodium beef broth

Recipe

• 1 preheat oven to 325 degrees.
• 2 pat the brisket dry with paper towels.
• 3 in a large, heavy dutch oven or flameproof casserole, heat the olive oil over medium heat.
• 4 add the brisket and brown well on both sides, about 8 minutes total.
• 5 using a large fork, transfer the meat to a platter.
• 6 decrease heat to medium; add the butter and stir until melted, then add the onion, carrot, celery, and garlic and cook, stirring occasionally, until the onion is tender and golden, 8-10 minutes.
• 7 remove the pan from the heat, add the wine and brandy, place over high heat, and bring to a boil.
• 8 stir to scrape up the browned bits from the pan bottom.
• 9 turn off the heat and stir in the tomato paste, 1 teaspoon kosher salt, ¼ teaspoon pepper, thyme, and bay leaf.
• 10 return the brisket to the pan and add the broth.
• 11 bring to a simmer over medium heat.
• 12 cover the pan tightly and transfer to the oven.
• 13 cook until the brisket is fork-tender, 3 to 3 ½ hours, turning the meat over after 1 hour and again after 2 hours.
• 14 transfer the brisket to a carving board and cut the meat against the grain into diagonal slices.
• 15 overlap the slices on a warmed deep platter and cover with foil.
• 16 skim the fat from the pan juices.
• 17 strain the vegetables and pan juices through a fine-mesh sieve set over a saucepan, pressing on the vegetables with the back of a large spoon to force some of the pulp into the pan.
• 18 set the pan over med-high heat, bring to a simmer, and cook, stirring occasionally, until reduced to a thick, flavorful sauce, 15-20 minutes.
• 19 taste and adjust the seasoning.
• 20 pour the sauce over the sliced brisket and serve hot.