Braised brisket with red wine and tomatoes
Serves 8
If you can make the dish a day or two in advance, the flavor mellows.
| 1 | flat-cut beef brisket (4 to 5 pounds), trimmed of excess fat |
| Salt and pepper, to taste | |
| 3 | tablespoons vegetable oil |
| 3 | medium onions, thinly sliced |
| 2 | celery stalks, chopped |
| 2 | carrots, coarsely chopped |
| 4 | cloves garlic, finely chopped |
| 2 | cups dry red wine |
| 1 | can (28 ounces) whole tomatoes, crushed in a bowl |
| 1 | teaspoon dried thyme |
2. Sprinkle the brisket all over with salt and pepper. In the pot, heat 2 tablespoons of the oil over medium-high heat. Brown the brisket for about 5 minutes on a side. Transfer the meat to a plate.
3. Lower the heat to medium. Add the remaining 1 tablespoon of oil. Cook the onions, stirring often, for 6 minutes or until golden.
4.Stir in the celery, carrots, and garlic. Cook for 3 minutes.
5. Stir in the wine, tomatoes, thyme, and a generous pinch each of salt and pepper. Bring to a boil, scraping the bottom of the pan. Place the meat, fat side up, on top of the vegetables. Cover with the lid. Transfer the pot to the oven and cook for 3 1/2 hours or until a fork inserted into the meat slides out easily.
6. Remove the cover and cool the brisket in the pan. Refrigerate for 1 to 2 days.
7. To serve: Set the oven at 350 degrees. Remove the meat from the sauce. Slice it thinly against the grain. Discard the fat from the sauce.
8. Use a ladle to remove some of the vegetables and sauce from the pot. In a food processor, work the mixture until smooth; transfer to a bowl. Repeat with more vegetables, leaving some of the vegetables whole if you want a chunkier sauce. Return the puree to the pot and stir well to blend it with the juices in the pan.
9. Arrange the meat in a baking dish. Spoon 2 cups of the sauce on top. Cover with foil and reheat for 30 minutes or until hot. Meanwhile, bring the remaining sauce to a boil, lower the heat, and simmer gently for 2 minutes. Taste for seasoning and add more salt and pepper, if you like. Pour into a gravy boat and pass separately with the meat.
Lisa Zwirn
