MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Brisket With Traditional Sauce
Categories: Beef, Vegetables, Herbs, Wine
Yield: 12 servings
6 lb Beef brisket; flat-cut
2 tb Cracked black pepper
2 tb Oil
3 lb Vidalia onions; peeled,
- quartered
6 md Carrots; scraped, trimmed
1 sm Head garic; cloves separated
- & peeled
14 oz Can crushed tomatoes
MMMMM---------------------------SAUCE--------------------------------
4 Celery ribs; sliced
1 c Cabernet Sauvignon
2 Bay leaves
2 tb Chopped fresh thyme
2 Fresh flat-leaf parsley
- sprigs; chopped, garnish
Heat oven broiler with a rack positioned in top third.
Coat a roasting pan with cooking spray.
Rub brisket all over with black pepper; season with
salt, if desired. Transfer to prepared pan, fat side up;
broil 5 minutes per side. Remove from oven and set
aside. Reduce oven temperature to 275 F/135 C and move
rack to middle position.
In a large skillet, heat oil over medium-high until
shimmering. Add onion, carrot, and garlic; cook, stirring
frequently, 5 minutes. Season with salt and additional
pepper, if desired. Stir in crushed tomatoes, celery,
wine, bay leaves, thyme, and parsley. Bring to a simmer,
stirring to combine. Remove from heat and set aside.
Pour simmered sauce over brisket. Arrange vegetables in
an even layer around brisket, then tightly cover with
foil. Roast until fork-tender, 3-4 hours. Remove from
oven and set aside.
Turn off oven. Transfer brisket to a cutting board, tent
with foil and let rest 30 minutes. Return pan with
braising liquid to oven to keep warm.
With a sharp carving knife, thinly slice brisket against
the grain, transferring slices to roasting pan with
braising liquid.
Cover with foil and let stand 30 minutes in warm oven.
Serve warm, garnished with preferred herbs and
vegetables.
RECIPE FROM:
https://schnucks.com
Uncle Dirty Dave's Archives
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