Directions for: Slow Braised Beef Brisket with Dried Fruit and Red Wine
Ingredients
5 lb(s) beef brisket
2 Tbsp kosher salt
1 Tbsp ground black pepper
1 bottle red wine, preferrably a "jammy" wine like Shiraz
all-purpose flour
6 Tbsp vegetable oil
10 clove garlic, crushed
6 large shallots, peeled and thinly sliced
2 medium carrots, peeled, large chunks
2 stalks celery, cut into large chunks
cup dried apricots
cup prunes
3 sprig fresh rosemary
2 sprig fresh thyme
2 bay leaves
2 Tbsp tomato paste
2 quart low-sodium beef stock or broth
3 Tbsp unsalted butter, cubed and cold
Directions
1. Preheat the oven to 350F. Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil. when it is almost smoking sear the brisket until well browned, about 6-8 minutes per side.
2. Remove the brisket to a plate and pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and saut until glossy and lightly browned, about 5 minutes. Add the apricots, prunes and all the rosemary, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
3. Return the browned brisket to the Dutch oven and add the wine and stock. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork-tender, 2 to 2 1/2 hours, remove from oven and keep warm.
4. Ladle and strain about 4 cups of the briskets braising liquid into a medium sauce pan and add the apricot and prunes. Simmer for 20 minutes, remove from the heat and add the cold butter and stir until well incorporated.
5. to serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices and pour the dried fruit sauce overtop, serve.
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