Ingredients: |
Ingredients: A 5-6 lb beef brisket
2 T cooking oil
1 lb onions, chopped (approx. 3 3/4)
4 cloves garlic, minced
1 T ground ginger
salt and pepper
2 cups red wine
1 14oz. beef broth
1 lb. each carrots, peeled and pearl onions, peeled
4 cups seedless red grapes
2 or 3 sprigs fresh thyme
1/4 cup cooking oil
1/4 cup all-purpose flour
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Directions: |
Directions:Preheat oven 350º, Trim excess fat from brisket, set brisket aside. In a roasting pan with cover, cook chopped onions and garlic in hot oil until onions are tender, about 10 min. Place brisket on onion mixture, add wine and broth. Cover, roast 2 hours. Remove the cover, add the carrots, roast uncovered 45-60 minutes. Remove the brisket from the oven, stir in pearl onions, cover, let stand for 30 minutes. Transfer meat and vegetables to a storage container. Cover and refrigerate meat and vegetables overnight.
Before serving, preheat oven to 375º. Remove fat from pan juices, discard fat. Transfer juices to saucepan, boil gently uncovered, about 20 minutes until reduced. to 2 1/2 cups. While brisket is cold slice off any excess fat. Slice meat against the grain; slice carrots diagonally in 2 inch pieces. Return brisket and vegetables to roasting pan. Add grapes, herbs and reduced juices. Cover and reheat in the oven for 45 minutes. Transfer brisket, grapes, onions and carrots to heat-proof platter. Discard herbs.
For the gravy, in a small saucepan combine oil and flour, stir in pan juices. Cook and stir until thickened and bubbly. Cook and sir 1 minute more. Serve with brisket |
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