(Brisket) Brisket Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (4 lb.) beef brisket, first cut
Extra virgin olive oil
1 tbsp. kosher salt, plus more to season
Coarsely ground black pepper
3 large carrots, cut up into chunks.
1 onion (halved)
2 celery stalks, cut into chunks
1 head garlic, cut into half
1 (28 oz.) can whole tomatoes, hand crushed
3/4 bottle dry red wine
1 bay leaf
1/4 bunch fresh thyme, leaves only
4 springs fresh rosemary, leaves only
1 handful of fresh flat leaf parsley
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Directions: |
Directions:Preheat the oven to 325º.
Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
Place a large Dutch oven over medium high heat and add a 3 count of olive oil.
Place the brisket in the pot and sear on both sides to form a nice brown crust.
Remove from pot and set aside before adding carrots, onion and celery.
Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary and parsley.
Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
Remove the brisket to a cutting board and let rest for 15 minutes.
Strain out the vegetables and pour off some of the excess fat, then pour over the brisket. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: From our friend Leah. She serves this on Jewish holidays and swears the trick is to know your butcher and get him to save the best brisket for you. She claims there are good briskets and bad briskets!
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