Beef Brisket
Serves: 2
Estell Schumm
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
55
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
4 large
Garlic Cloves (smashed)1 cup
Extra-Virgin Olive Oil4 large
Carrot (cut in 3-inch chunks)4 large
Red Onion (halved)2 cups
Red Wine (dry)1 tbsp
All-Purpose Flour (optional)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 325 degrees F
3
On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste
4
Add the rosemary and continue to mash until incorporated
5
Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine
6
Season both sides of the brisket with a fair amount of kosher salt and ground black pepper
7
Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil
8
Put the brisket in the roasting pan and sear to form a nice brown crust on both sides
9
Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing
10
Add the wine and tomatoes; toss in the parsley and bay leaves
11
Cover the pan tightly with aluminum foil and transfer to the oven
12
Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender
13
Remove the brisket to a cutting board and let it rest for 15 minutes
14
Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm
15
Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat
16
Boil and stir for 5 minutes until the sauce is reduced by 1/2
17
(If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy)
18
Slice the brisket across the grain (the muscle lines) at a slight diagonal
19
Serve with potato pancakes
20
4 medium russet potatoes, peeled 2 medium onions Kosher salt and freshly ground black pepper 2 egg whites, lightly beaten 1/4 cup finely chopped chives Vegetable oil, for frying Serving suggestion: applesauce Using a box grater or food processor, coarsely grate the potatoes and onions
21
Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid
22
Put the dry potatoes and onions in a bowl and season with salt and pepper
23
Fold in the egg whites and chives to bind the mixture together
24
Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil
25
For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy
26
Fry for 3 to 4 minutes on each side, until golden
27
Remove to paper towels to drain; season with salt while the potato pancakes are still hot
28
Continue frying, adding more oil as needed, until all of the mixture is used up
29
Serve immediately with apple sauce, if desired
30
Yield: about 20 (4-inch) pancakes Prep Time: 30 minutes Cook Time: 4 minutes per/batch Ease of Preparation: Medium