Ingredients: |
Ingredients: 1 beef brisket, trimmed
1 cup water
1-2 onions, chopped
1/2 -1 cup Vermont maple syrup
2 cloves garlic, smashed
1 T. oregano
1 T. parsley
1 T. basil
1 T.
4-6 cups red wine (all the wine is reduced)
6-8 cups tomato sauce
1 small can tomato paste
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Directions: |
Directions:Saute onions in 1/4 cup wine, garlic, 1/4 cup tomato sauce, salt and pepper until all the liquid is reduced. Add more liquid, either water or wine by the tablespoonful to brown the onions. Braise the brisket in the onion mix on both sides, browning each side well. Add 1/4 cup of the maple syrup (the darker the syrup the more flavor) and keep adding liquid (tomato sauce, wine or water) as needed to brown. When the brisket is brown on both sides, transfer all to a large stockpot, using wine to scrape off the reduced wine and onions. Cover the meat with equal parts wine and tomato sauce. Add another 1/4 cup of maple syrup, tomato paste, and the rest of the seasonings and bring to a boil. Then cover the pot and reduce the heat and simmer, simmer, and simmer some more. Simmer at least 4 hours-though 8 hours is better. Keep the meat covered with liquid at all times adding equal parts wine and tomato sauce to do so. The last 1/2 to 1 hour of cooking, take off the lid and let the sauce thicken up, taste and add more seasonings as desired, drizzle in a little more maple syrup as well.
Slice and serve reserving the sauce to pour over top. |
Personal
Notes: |
Personal
Notes: I have tried to speed up the process by baking or by using a crock-pot with limited success. It is good, just not as good. Only after a simmer of 7 hours, and then over night in the refrigerator am I able to get away with this without sacrificing flavor. The long simmer is necessary and so worth it.
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