Beef Brisket

Name: Beef Brisket
Ingredients: 4 large garlic cloves, smashed; 1/2 tsp. kosher salt, plus more for seasoning; 4 sprigs fresh rosemary, needles stripped from stem and chopped; 1/4 c. extra-virgin olive oil; 1 (4 lb.) beef brisket, first cut; Coarsely ground black pepper; 4 large carrots, cut in 3-inch chunks; 3 celery stalks, cut in 3-inch chunks; 4 large red onion, halves; 2 c. dry red wine (I use beef broth); 1 (16 oz.) can whole tomatoes, hand-crushed; 1 handful fresh flat-leaf parsley leaves; 3 bay leaves; 1 Tbsp. all purpose flour (optional)

14 ingredients

17 steps

Ingredients

4 large garlic cloves, smashed
1/2 tsp. kosher salt, plus more for seasoning
4 sprigs fresh rosemary, needles stripped from stem and chopped
1/4 c. extra-virgin olive oil
1 (4 lb.) beef brisket, first cut
Coarsely ground black pepper
4 large carrots, cut in 3-inch chunks
3 celery stalks, cut in 3-inch chunks
4 large red onion, halves
2 c. dry red wine (I use beef broth)
1 (16 oz.) can whole tomatoes, hand-crushed
1 handful fresh flat-leaf parsley leaves
3 bay leaves
1 Tbsp. all purpose flour (optional)

Directions

1

Preheat oven to 325°.
2

On a cutting board, mash the garlic and 1/2 tsp. of the salt together with the flat side of a knife into a paste.
3

Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 3 Tbsp. of olive oil; stir to combine.
4

Season both sides of the brisket with a fair amount of kosher salt and ground black pepper.
5

Place a large roasting pan or Dutch oven over medium high heat and coat with the remaining olive oil.
6

Put the brisket in the roasting pan and sear to form a nice brown crust on both sides.
7

Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing.
8

Add the wine (beef broth) and tomatoes; toss in the parsley and bay leaves.
9

Cover the pan tightly with aluminum foil and transfer to the oven.
10

Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
11

Remove the brisket to a cutting board and let rest for 15 minutes.
12

Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm.
13

Pour out some of the excess fat and put the roasting pan with the juices on the stove over medium high heat.
14

Boil and stir for 5 minutes until the sauce is reduced by 1/2.
15

(If you want a thicker sauce, mix 1 Tbsp. flour with 2 Tbsp. of wine or water and blend into the gravy.)
16

Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with Crispy Potato Pancakes.
17

(Recipe in Vegetable Section.)