Ingredients: |
Ingredients: 1 large head garlic, separated into cloves
1 cup all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 (4 to 5-pound) beef brisket (1st cut)
2 tablespoons olive oil
2 large onions, thinly sliced
3 cups dry red wine (kosher)
1/4 cup tomato paste
2 dried bay leaves, preferably Turkish
1 teaspoon dried thyme
1 quart chicken stock, preferably homemade
|
Directions: |
Directions:Preheat the oven to 325 degrees F. Fill a small saucepan with water, and bring to a boil over high heat. Add the garlic, bring back to a boil, and cook rapidly until slightly softened, about 1 minute. Use a slotted spoon to transfer the garlic to a bowl of ice water. Peel when cool enough to handle. Combine the flour, salt, and pepper in a large shallow dish or large platter. Add the brisket and turn to coat on all sides. Shake off the excess. Heat the oil in a large covered casserole or Dutch oven over medium-high heat until almost smoking. Add the brisket and cook, turning often, until well browned, about 6 to 8 minutes per side. Transfer to a plate or platter and pour off all but 2 tablespoons of the fat. Stir in the onions and the peeled garlic. Reduce the heat to medium and cook, stirring often, until golden, about 10 minutes. Pour in the wine and stir to pick up any browned bits on the bottom of the casserole. Stir in the tomato paste and add the bay leaves and thyme. Increase the heat to high and bring to a boil. Cook rapidly, stirring often, until two-thirds of the liquid has evaporated. Pour in the stock and bring back to a boil. Reduce the heat to medium and add the brisket. Cover tightly with a piece of foil, then cover the pot with the lid. Transfer to the lower third of the oven and cook until a fork comes out easily when pierced, 3 to 4 hours.
Transfer the brisket from the casserole to a cutting surface and cover loosely with foil. Let rest for 15 minutes. Gently skim the surface of the liquid in the casserole with a spoon to remove as much fat as possible. Remove and discard the bay leaves.
Thinly slice the brisket on an angle, cutting against the grain. |
This recipe for Michele's Red Wine Braised Brisket is from