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Wine-Braised Brisket - Quarantine Kitchen

04/20/2020 12:32:01 PM

Apr20

Gwen Jacobsohn

Makes 8 servings

This recipe takes time, but it is really worth it. The first day the meat marinates in a mixture of red wine, vegetables, and herbs, then the next day it slowly simmers until fork-tender. The rich hearty flavor actually improves when refrigerated overnight, so plan ahead! This keeps well in the fridge as long as it sits in the cooking liquid, and also freezes well (in case you want to double or triple the recipe.)

Ingredients:

  • 1 cup dry red wine
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon fresh thyme leaves, or ½ tsp dried
  • 1 2lb. beef brisket, trimmed of all visible fat
  • 1 tsp. salt
  • Ground pepper, to taste
  • 1 Tb. Vegetable oil
  • ¼ cup tomato paste
  • 3 cups low-sodium beef broth
  • 1 Tb. Cornstarch
  • 1 Tb. Cold water

Stage 1 (marinate, usually the night before): Combine the wine, carrots, celery, onion, garlic, peppercorn, and thyme with the brisket in a large zip-close plastic bag; turn to coat the brisket. Refrigerate at least 8 hours, up to 24 hours, turning the bag occasionally.

Stage 2 (prep and sear): Preheat oven to 350 degrees. Remove the brisket from the marinade; set the marinade aside. Pat the brisket dry. Season with the salt and pepper. Heat a large Dutch oven over medium-high heat (on the stove top). Swirl in the oil, then add the brisket. Sear until well-browned on all sides, about 4 minutes each side.

Stage 3 (sauce and bake): Transfer the brisket to a plate. Discard any far from the pot. Add the tomato paste and cook over low-medium heat until it darkens to a rust color, 3-4 minutes. Add the reserved marinade. Bring to a boil, scraping up any browned bits from the bottom of the Dutch oven; add the broth and bring to a simmer. Cover, transfer to the over, and bake until the brisket is very tender when pierce with a fork, 3 ½ to 4 hours.

Stage 4 (it’s all gravy): Transfer the brisket to a cutting board; cover loosely with foil and keep warm. Skim off any excess fat from the cooking liquid with a spoon. Process the liquid in a food processor or blender, in batches, until smooth. Return the sauce to the pot and bring to simmer. Combine the cornstartch and water in a cup; drizzle into the source. Cook, stirring constantly, until the mixture boils and thickens, about 2 minutes. Slice the brisket and serve with the sauce.

[slighted adapted from the cookbook “Weight Watchers Entertains, with the chefs from the Culinary institute of America” ©2002]

April 25, 2024 17 Nisan 5784