Braised Brisket

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 (4 lb) beef brisket
• 3 tablespoons vegetable oil
• 2 cups dry red wine
• 4 -6 cups chicken stock
• 2 medium onions, peeled and quartered
• 1 head garlic, unpeeled and halved crosswise
• 3 stalks celery, coarsely chopped
• 2 carrots, peeled and coarsely chopped
• 1/4 cup ketchup
• 1/4 cup dijon mustard
• 3 tablespoons brown sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Recipe

• 1 preheat oven to 350 degrees.
• 2 heat oil in a large heavy roasting pan and add the brisket.
• 3 cook over medium-high heat, turning once, until brown on both sides.
• 4 remove brisket and set aside.
• 5 add wine to the pan and bring to a boil, scraping the bottom of the pan to loosen all the brown bits.
• 6 continue cooking the wie until it's volume is reduced by about half.
• 7 remove pan from heat.
• 8 mix together ketchup, mustard, brown sugar, salt and pepper.
• 9 brush this mixture all over the brisket and then return the meat to the pan.
• 10 scatter vegetables around the brisket and add enough chicken stock so that the liquid comes halfway up the side of the meat.
• 11 cover the pan and roast for 2-3 hours, turning the brisket each half hour.
• 12 when done, remove the brisket from pan and set aside.
• 13 strain the braising liquid and place the vegetables in a separate container.
• 14 squeeze the garlic cloves from the skin.
• 15 when cool, wrap the brisket in foil and cover the liquid and vegetables.
• 16 refrigerate overnight.
• 17 the next day, remove fat that has hardened and discard.
• 18 puree the vegetables and 1/2 cup of the braising liquid in a food processor or blender.
• 19 place the pureed vegetables and remaining liquid in a saucepan and cook over medium heat for about 10-15 minutes.
• 20 cut brisket across the grain into thin slices and place into a clean roasting pan.
• 21 pour the gravy over top.
• 22 cover and heat at 325°f for about 1 hour.