1. Headline
  1. Headline

Video: Braised brisket: Comfort food to keep cozy

  1. Closed captioning of: Braised brisket: Comfort food to keep cozy

    >> that.

    >> you don't put all the salt on there.

    >> no, no, no. we want to let that sit. if you have 30 minutes before cooking, let it sit. it will season it and be beautiful. over here, i'll make you a bouquet garnier, a fancy word for a little herb bundle.

    >> what's in there?

    >> rosemary, thyme and fresh bay leaves .

    >> got it.

    >> double knot for me.

    >> put it right on top of there?

    >> put it right in the pot.

    >> in the pot.

    >> i have onion. we're making a mess here. that's okay. we're going to make a little mess but it will taste good in the end. this is how it goes in my kitchen for real.

    >> you got a little bit of olive oil in the bottom of the pan.

    >> and more important, i brown that meat in this pan, i have the drippings which give it incredible flavor.

    >> it smells amazing.

    >> and a little bit of salt. and when you're done, you let this cook for five minutes and you get this.

    >> look.

    >> that's it.

    >> all done. magic. we did it earlier. this is important. i'll add the garlic right now.

    >> slivers.

    >> slivers.

    >> and to maft mato paste. this gives the sauce body, gives it a little bit of sweetness and want to brown that tomato paste like you're doing. that's perfect.

    >> okay.

    >> and then we're going to add the meat back into the pan.

    >> add the meat.

    >> barely --

    >> yes. thank you, jenna.

    >> i did not witness that.

    >> lucky for you. okay.

    >> what we want to do, you want to put the wine in first. see where it comes up to the meat. and then just add enough water so that the liquid comes halfway up the meat. too much water and the sauce won't be strong enough. so that's perfect. and then we put this in the oven, cover it, put it in the oven and it will take three hours. turn it every 30 minutes so it cooks evenly and then this is what you get.

    >> can we taste it?

    >> yes. jenna, will you carry this back for me?

    >> you knew i would spill it, didn't you?

    >> put it right here. i'll show you guys how to make the perfect accompaniment for brisket. fresh, bright with flavor. not yet. let me show you one thing. i'll show you how to clean it.

    >> have you ever seen kale before?

    >> kale before, but never cleaned it.

    >> so --

    >> i've seen it in the bags.

    >> you can buy it. but if you want to get the fresh stuff, the cool thing, take the kale, take the rip like this and then it pulls right off.

    >> 30 seconds, so --

    >> you can see it is already done. you just saute it, i've got anchovy garlic, red pepper , hoda start serving up that meat.

    >> okay.

    >> you tell me what you think. you can see how the sauce cooked down. delicious, right?

    >> you did it again.

    >> that's what you get if you saute this for a few seconds.

    >> i wish everybody could be in here.

    >> this is the perfect thing to eat.

    >> so delicious.

    >> thank you so much. if you want the recipe, it is on our website, klgandhoda.com.

    >>> tomorrow, home improvement ideas from a celebrity couple.

    >> we'll get you ready -- excuse me. i choked on t

TODAY recipes
updated 1/17/2014 5:34:37 PM ET 2014-01-17T22:34:37

Recipe: Braised brisket with sweet peppers and red wine

  • 1 3 1/2 pound brisket
  • 3 teaspoons coarse kosher salt, more as needed
  • 1 teaspoons black pepper
  • 1 teaspoon sweet paprika
  • 3 thyme sprigs
  • 2 rosemary sprigs
  • 2 bay leaves
  • 3 tablespoons extra-virgin olive oil
  • 2 large red, yellow or orange bell peppers, diced
  • 2 white onions, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry red wine
  • Thyme or parsley leaves, for garnish (optional)

Season the brisket all over with 2 1/2 teaspoons salt, pepper and paprika. Let meat stand at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees.  Tie the herbs and bay leaves in a bundle with kitchen string. Heat a large Dutch oven over high heat. Add 2 tablespoons oil. Place the brisket in the pot and cook, without moving, until golden brown, about 7 minutes per side. Transfer to a plate.

Add the remaining oil to the pot and let heat for 20 seconds. Add peppers, onions, celery and remaining 1/2 teaspoon salt and reduce heat to medium-high. Cook the vegetables, tossing occasionally, until golden brown around the edges and very tender, 15 to 20 minutes. Add garlic and tomato paste and cook for another 2 minutes until fragrant. Pour in wine and add the bouquet garni. Bring the wine mixture to a simmer and scrape up any browned bits from the bottom of the pot. Nestle the meat on top of vegetables. Add enough water to come halfway up the sides of the meat. Cover the pot and transfer to the oven. Cook, turning every 30 minutes, until the meat is completely fork tender, about 3 hours. After 2 1/2 hours, uncover the pot so some of the liquid can evaporate and the sauce can thicken. Remove bouquet garni.

If you have time, let brisket cool completely, then refrigerate overnight. This makes it easier to remove the fat from the top. Reheat the meat in a 350-degree oven for about 45 minutes before serving if necessary. If the sauce seems thin, remove meat from the pot and bring the liquid to a simmer. Let cook until it’s reduced to taste. Slice meat and serve with the vegetables and sauce, garnished with thyme leaves if you like.

Recipe: Sauteed kale with garlic and chile

  • 2 bunches Tuscan kale
  • 2 tablespoons olive oil
  • 2 anchovy filets, topional
  • 2 to 3 fat garlic cloves, finely chopped
  • 1/8 teaspoon red chili flakes, or to taste
  • Freshly ground black pepper, to taste
  • Kosher or coarse sea salt, if needed

Remove the center ribs from the kale and discard. Tear the leaves into bite-size pieces. Rinse well but do not dry. You want the moisture on the leaves to help them steam as they cook.

In a large skillet over medium heat, warm the oil. Stir in the anchovies if using and cook until dissolved, about 1 minute. Stir in the garlic and red chili flakes and cook until the garlic is slightly softened, about 1 minute.

Add the damp kale a handful at a time, letting each handful wilt slightly before adding more. Toss well. Cook until the greens are completely wilted, about 5 minutes. If the kale is still tough but the pan is dry, splash in a little more water and let cook. For very tough greens, you might need to repeat this. Season the kale with pepper and salt to taste before serving.


Discussion comments


Most active discussions

  1. votes comments
  2. votes comments
  3. votes comments
  4. votes comments