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Beef Brisket

Type: Meat
Courses: Main Course
Serves: 10 people

Recipe Ingredients

4   Garlic cloves - smashed (large)
1/2 teaspoon 2.5mlKosher salt - plus
  More for seasoning
4 sections  Fresh rosemary - needles striped
  From the stem and chopped
1/4 cup 59mlExtra-virgin olive oil
4 lbs 1816g / 64ozFirst-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 474mlDry red wine
1   Whole tomatoes - (16 oz) - hand-crushed
1   Handful fresh flat-leaf parsley leaves
3   Bay leaves
1 tablespoon 15mlAll-purpose flour - (optional)
  Potato Pancakes - (see recipe)

Recipe Instructions

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.

FOOD 911 with Tyler Florence - (Show # FO-1D16) - from the TV FOOD NETWORK


Average rating:

7.7 (3 votes)

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