If possible, use a first-cut brisket, it’s a leaner piece of meat. The longer time it cooks here means that what will come out is a tender and well-flavored beef brisket. It will be mouth-watering and irresistible to not take a bite of it.
How To Make Brisket of Beef
Prep:
20 mins
Cook:
3 hrs 50 mins
Total:
4 hrs 10 mins
Ingredients
- 1 beef brisket , (about 5 1/2 lb.) top flap removed and fat trimmed
- 1 ½ tsp. salt, or to taste
- ¼ tsp. ground black pepper, freshly
- 3 tbsp. olive oil
- 3 large onions, about 2 1/2 lb., thinly sliced
- 2 cloves garlic
- 2 cup dry red wine
- 5 medium carrots, cut into 2-inch pieces
- 2 stalks celery , peeled to remove strings, cut into 2-inch pieces
- 28 oz. plum tomatoes juice, or 1 can, pureed though a food mill
Instructions
- Preheat oven to 325 F.
- Trim any remaining excess fat from brisket.
- Season both sides of brisket well with salt and pepper.
- Heat 2 tbsp. olive oil in a heavy casserole over medium-high heat.
- Add brisket, and brown very well, 4 to 5 minutes per side.
- Transfer to a plate, and set aside.
- Reduce heat to medium low, add remaining tbsp. olive oil, onions, and garlic, and cook, stirring frequently, until quite brown and very soft, about 25 minutes.
- Add red wine, raise heat to high, and bring to a boil.
- Cook about 2 minutes, scraping up the brown bits on the bottom of the pot.
- Add carrots, celery, and tomatoes, and stir well to combine.
- Return brisket to the pot, spooning some liquid and vegetables over it.
- Cover, and transfer to the oven.
- Cook until very tender, about 3 hours, carefully turning meat after 1 1/2 hours.
- Let cool slightly, and remove brisket, being careful not to shred it.
- Transfer sauce and vegetables from the pot to a food processor, and process until very smooth.
- Adjust seasoning with salt and pepper if necessary.
- If preparing the day before, return brisket to pot, pour sauce over, and refrigerate.
- If serving right away, return sauce to the pot.
- Slice meat across the grain into 1/4-inch-thick slices, and place in sauce.
- Warm over medium-low heat for about 5 minutes.
- If refrigerated overnight, remove brisket from refrigerator, and slice across the grain.
- Add sliced meat to sauce, and reheat over medium-low heat until warmed through, about 30 minutes.
Nutrition
- Sugar: 6g
- :
- Calcium: 51mg
- Calories: 349kcal
- Carbohydrates: 12g
- Cholesterol: 94mg
- Fat: 15g
- Fiber: 3g
- Iron: 4mg
- Potassium: 846mg
- Protein: 33g
- Saturated Fat: 4g
- Sodium: 470mg
- Vitamin A: 4418IU
- Vitamin C: 11mg
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