BRAISED BRISKET (Brenner Family Recipe)
As seen in THE OCTOBER DINNER SHOW. Serve with oven roasted cippolini onions, cabbage-potato caraway warm salad, apple butter and creme fraiche.
As needed EVOO
- 2 pounds brisket
- 1 onions, sliced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 bulbs garlic, cleaned
- 1 teaspoon thyme
- 1 teaspoon ground coriander
- 3-4 tablespoons tomato paste
- 1 cup dry Tempranillo wine or other hearty red
- 1 cup chicken stock or water
Heat EVOO in large braising pan; season brisket with salt, pepper and coriander; sear brisket on both sides. When well-browned, remove and add onions, carrots, celery and garlic to pot. Cook till aromatic; add seasonings, tomato product, wine and stock. Return brisket to the pot and bring to simmer. (Add more liquid (water or stock) to cover bottom about 1 inch.
Cover braising pan with lid or foil and place in 325ºF oven for approximately 2 1/2-3 hours, turning once during cooking. Serve immediately or cool uncovered in shallow pan in the liquid. Remove fat from surface when cooled. Remove brisket for slicing. Remove sauce and puree. Place sauce and sliced brisket back into pan for reheating in 350°F oven for about 30-40 minutes or until it is 165°F.