Braising for the StormPosted: October 30, 2012
How do you hunker down for a hurricane? With a brisket braising away in the oven, of course.
Braised Beef Brisket
– 4 cloves of garlic, peeled & chopped
– ½ teaspoon of salt
– 4 sprigs of rosemary, roughly chopped
– 1 tablespoon of olive oil, plus more for browning
– 2 ½ lb beef brisket
– 3 large carrots, cut into 2 inch pieces
– 4 celery stalks, cut into 2 inch pieces
– 1 large yellow onion, cut into quarters
– 2 cups of dry red wine
– 2 cups of crushed tomatoes
– 3 bay leaves
– Salt and pepper
Heat your oven to 325º.
In a small bowl, combine the garlic and salt, and use a spoon to mash into a paste. Stir in the rosemary and olive oil. Season both sides of the brisket with salt and pepper, and then rub with the garlic-rosemary paste.
Heat a Dutch oven over medium-high heat. When hot, add the brisket and brown on both sides until a slight crust forms, adding additional oil as necessary to prevent sticking. Remove pot from the heat. Nestle the carrots, celery and onion around the brisket. Add the red wine, crushed tomatoes and bay leaves. Cover tightly with the lid and roast in the oven 3 to 3 ½ hours, basting with the liquid every 30 minutes.
Remove the brisket from the Dutch oven and place on a cutting board to rest for 15 minutes. Use a slotted spoon to remove the vegetables and bay leaves and discard. Skim some of the excess fat from the juices and then place the pot over medium-high heat. Bring to a boil and stir until sauce reduces by half, about 5 minutes. Season to taste with additional salt and pepper, although it’s so flavorful already, you probably won’t need to. For a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of water and then mix into the sauce.
Slice the brisket and serve with the sauce over parsnip puree or mashed potatoes.