Ingredients: |
Ingredients: 1 tbsp black peppercorns
2 tsp whole fennel seeds
1 tsp whole coriander seeds
1/2 tsp whole allspice
1 whole choice beef brisket (about 5 lbs)
3 tbsp vegetable oil
1 cup dry red wine
4-6 cups chicken stock or low sodium chicken broth
Salt
2 medium onions, quartered and separated into sections
1 head garlic, halved crosswise
3 celery stalks, chopped coarsely
2 medium carrots, peeled and chopped coarsely
Parsley Sprigs for garnish
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Directions: |
Directions:1. Heat oven to 500 degrees. Crush spices or grind them; press them into brisket or set aside.
2. Using two burners if necessary, heat oil in large, heavy roasting pan long and wide enough to hold brisket and at least 2 inches deep. Add brisket; cook over medium-high heat,turning once with tongs, until brown on both sides, for 10 minutes. Remove brisket and set aside; add wine and bring to a boil, scraping bottom of pan with wooden spoon to loosen brown bits; reduce by half. Add 2 cups chicken stock; bring to simmer. Remove pan from heat. Season brisket lightly with salt and return to roasting pan. Scatter vegetables around brisket.
3. Put roasting pan in oven and cook, stirring vegetables occasionally to avoid burning, until thickest part of brisket reaches an internal departure of 130º, about 20 minutes.
4. Remove pan from oven, and reduce temperature to 250º. Do not return brisket to oven until temperature reduces to 250º. Add enough chicken stock to pan so that liquid comes about halfway up side of meat, baste brisket, basting and turning every half hour or so, until meat just gives when pierced with meat thermometer and brisket's internal temperature registers around 175º.
5. Remove brisket from braising liquid and wrap in foil. Strain braising liquid into large mixing bowl. Reserve vegetables, squeezing garlic and clove from heads. Transfer braising liquid to tall, narrow container, and let stand until fat rises. Skim and discard fat. Puree vegetables, including garlic, in 1/2 cup of braising liquid in food processor or blender. Add pureed vegetables and braising liquid to a saute and simmer until reduced to thin sauce consistency.
6. Meanwhile, cut brisket across the grain into thin slices (about 1/8 inch thick). Arrange slices of meat on warm plates; generously ladle sauce over meat. Garnish with parsley and serve immediately. |
This recipe for Braised Beef Brisket is from