Name: Classic Beef Brisket
Prep time: 30 min
Total time: 4 h
Yield: 8 servings
Cuisine: Meat
Ingredients: 1 5- to 6-pound flat-cut beef brisket; kosher or sea salt; freshly ground black pepper; 3 tablespoons olive oil; 1 cup chopped onion; 2 cups roughly chopped carrot; 1 cup roughly chopped celery; 2 tablespoons chopped garlic; 1 bottle dry red wine; 8 large fresh thyme sprigs; 2 bay leaves; 3 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 4 cups chicken stock; 4 cups pearl onions (frozen are fine)

Share:

Rate this Recipe:

Ingredients

1 5- to 6-pound flat-cut beef brisket

kosher or sea salt

freshly ground black pepper

3 tablespoons olive oil

1 cup chopped onion

2 cups roughly chopped carrot

1 cup roughly chopped celery

2 tablespoons chopped garlic

1 bottle dry red wine

8 large fresh thyme sprigs

2 bay leaves

3 tablespoons tomato paste

1 tablespoon Worcestershire sauce

4 cups chicken stock

4 cups pearl onions (frozen are fine)

Instructions

Heat oven to 350 degrees. Season brisket with salt and pepper. In a Dutch oven over medium-high setting, heat olive oil and brown brisket on both sides, about 5 minutes per side. Remove to a plate.

Add onion, carrot and celery to the pot and saute about 5 minutes. Add garlic and saute about 5 minutes more. Add onions, wine, thyme, and bay leaves. Bring to a boil and cook until liquid is reduced by half, about 10 minutes. Stir in tomato paste, Worcestershire sauce, and stock and bring to a boil.

Add brisket, and any juices that have accumulated, back to the pot. Nestle into the vegetables and liquid. Cover and cook in oven about 3 hours, or until very tender, turning the brisket over every 45 minutes or so.

Transfer meat to a platter and let rest 20 minutes. Strain pot juices and discard solids. Let juices sit until the fat separates. Skim off the fat; add pearl onions, then bring the sauce to a boil and reduce by half.

Slice meat thinly across the grain and place on a serving platter. Spoon sauce over the top and serve remaining sauce in a gravy boat.

You may also make this dish a day ahead. Just cover meat and sauce separately and chill. Before serving, arrange meat in a baking dish, cover with foil, and rewarm in a 350 degrees oven about 40 minutes.