Slow-Lovin’ Beef Brisket
- Yield 6 servings
- Prep 30 mins
- Cook 200 mins
Vegetables cooked under the meat are transformed into a sauce.
This recipe, from Erica Holland-Toll, a former chef at the Acme Chop House in San Francisco, takes up to six hours. It goes well with buttered egg noodles and sautéed spinach.
- Kosher salt
- Freshly ground black pepper
- 1 (6- to 8-pound) beef brisket, trimmed of external fat
- 4 yellow onions, chopped
- 6 Roma tomatoes, quartered
- 4 carrots, peeled and chopped into 1-inch pieces
- 10 cloves garlic
- 1 bunch fresh thyme, leaves removed
- 4 bay leaves
- 1/4 cup olive oil
- 3 cups red wine
- Preheat oven to 500F.
- Liberally salt and pepper brisket.
- In a large bowl, toss onions, tomatoes, carrots, garlic, thyme and bay leaves with oil, 1 tablespoon salt and 2 teaspoons pepper. Spread mixture in a large roasting pan. Place seasoned brisket on top of vegetables. (There should be enough room for everything, but the veggies should peek out only an inch or so around the brisket; if they are too spread out they will burn.)
- Roast for 10 to 20 minutes, until meat is golden brown all over. Reduce heat to 275F and add wine to the pan. Cook 8 more minutes and then cover the roasting pan with a tight-fitting lid or aluminum foil.
- After 3 hours, check brisket by inserting a knife into the thickest part of meat. While the brisket should not fall apart, the knife should meet little or no resistance. If it is not yet tender, continue cooking, checking every 20 minutes until done.
- Carefully remove meat from the pan, place on a deep platter, and let rest 10 minutes. With a large spoon, transfer vegetables and wine to a blender and add any accumulated juices from the resting brisket. Blend until smooth. Taste and adjust seasonings. If it is too thick, add water or chicken stock until desired consistency is found.
- Slice brisket across the grain, arrange on a shallow platter, and pour sauce over. The brisket can be cooled at this point and reheated in the oven later as needed.
Recipe adapted from The Meat Club Cookbook, copyright 2006 by Vanessa Dina, Kristina Fuller and Gemma DePalma. Recipe courtesy of Chronicle Books, http://www.chroniclebooks.com.