Beef Brisket Recipe - Cooking Index
Beef Brisket Recipe - Cooking Index
| 4 | Garlic cloves - smashed (large) | |
| 1/2 teaspoon | 2.5ml | Kosher salt - plus |
| More for seasoning | ||
| 4 sections | Fresh rosemary - needles striped | |
| From the stem and chopped | ||
| 1/4 cup | 59ml | Extra-virgin olive oil |
| 4 lbs | 1816g / 64oz | First-cut beef brisket |
| Coarsely-ground black pepper - to taste | ||
| 4 | Carrots - cut 3" chunks (large) | |
| 3 | Celery stalks - cut 3" chunks | |
| 4 | Red onions - halved (large) | |
| 2 cups | 474ml | Dry red wine |
| 1 | Whole tomatoes - (16 oz) - hand-crushed | |
| 1 | Handful fresh flat-leaf parsley leaves | |
| 3 | Bay leaves | |
| 1 tablespoon | 15ml | All-purpose flour - (optional) |
| Potato Pancakes - (see recipe) |
Preheat the oven to 325 degrees.
On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides.
Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm.
Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with Potato Pancakes.
This recipe yields 10 servings.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1D16) - from the TV FOOD NETWORK
Average rating:
7.7 (3 votes)
Submit your rating:
Click a star to rate this recipe.