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beef brisket salt fresh ground black pepper oil sweet red onions tomato puree tomato bay leaf thyme beef stock red wine freshly ground tellicherry black pepper
Viewed: 39 - Published at: 2 years agoIngredients
- 6 lbs beef brisket (approximate weight)
- 1 teaspoon sea salt or 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon oil, from sun-dried tomatoes
- 3 medium sweet red onions, thinly sliced
- 1 cup canned tomato puree
- 1/4 cup sun-dried tomato packed in oil, drained and chopped,with the oil reserved
- 1 bay leaf
- 3/4 teaspoon dried thyme
- 1 cup beef stock (if using canned broth, be careful when adding salt or use low-sodium stock)
- 1 cup dry red wine
- 1 teaspoon freshly ground tellicherry black pepper
Method
- Preheat the oven to 350 degrees F.
- Sprinkle the brisket all over with the salt and pepper.
- Heat the oil in a large Dutch oven or roasting pan over medium-high heat.
- Brown the brisket on all sides-- 8 to 10 minutes.
- Remove the meat and pour off all but 1 tablespoon of fat from the pan.
- Put in the onions, tomato puree, sun-dried tomatoes, bay leaves, and thyme and stir well to combine.
- Put the brisket back into the pan and spoon some of the onions and tomatoes over the top.
- Add the stock and the wine and bring to a simmer.
- Cover the pot tightly with aluminum foil and put on the lid to form a tight seal.
- Bake the brisket for 3 1/2 hours or until it's fork-tender.
- Carefully peel back the foil to check.
- (You can also cut off a small slice and taste.) Transfer the meat to a platter and cover loosely with foil to keep warm.
- De-grease the sauce and taste for salt and pepper.
- To Serve: Cut the meat into 3/8-inch slices, napped with the sauce, or refrigerate it, tightly wrapped, to serve the next day.
- Refrigerate the sauce separately.
- Before serving, remove any congealed fat, then reheat the meat gently in the sauce or in a microwave.
