Brisket
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
50
Sourness
34
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Pure Olive Oil1
Salt1 large
Onion (coarsely chopped)1 cup
Tomato Paste1
Bay Leaf4 cups
Chicken Stock2 cups
Red Wine (dry)1 cup
Red Wine VinegarDirections:
1
Preheat the oven to 325 degrees F
2
In a large enameled cast iron casserole, heat 2 tablespoons of the olive oil
3
Season the brisket with salt and pepper
4
Add half of the brisket to the casserole and cook over medium-high heat, turning on all sides until browned, about 6 minutes
5
Transfer the brisket to a plate
6
Repeat with the remaining oil and remaining brisket
7
Add the celery, carrot, onion, and chile to the casserole and cook over medium heat until softened, about 7 minutes
8
Add the tomato paste and cook, stirring frequently, until glossy, about 2 minutes
9
Add the thyme sprigs, anchovies, bay leaf, and garlic and cook for 2 minutes, stirring frequently
10
Add the stock, wine, and vinegar and bring to a boil
11
Return the brisket to the casserole, cover and braise for 1 hour
12
Drop the heat to 225 degrees F and cook 4 more hours or until meat is tender