Ingredients
- 3 tablespoon olive oil
- 2 cup roughly chopped carrot
- 1 cup roughly chopped celery
- 2 tablespoon chopped garlic
- 4 cup pearl onions, frozen are fine
- 1 cup bottle dry red wine
- 8 cup large fresh thyme sprigs
- 2 cup bay leaves
- 3 tablespoon tomato paste
- 1 tablespoon worstershire sauce
- 4 cup chicken stock
Preparation
Baking Directions:
Heat oven to 350° F.
Season brisket with salt and pepper.
In a Dutch oven over medium-high heat, heat olive oil and brown brisket, on both sides; about 5 minutes per side.
Remove to a plate.
Add carrot, celery to the pan and sauté about 5 minutes.
Add garlic and sauté about 5 minutes more.
Add onions, wine, thyme, and bay leaves; bring to a boil and cook until liquid is reduced to by half, about 10 minutes.
Stir in tomato paste, Worcestershire sauce, and stock and bring to a boil.
Add brisket (and any juices that have accumulated) back to the pan, and nestle into the vegetables and liquid.
Cover, place in oven for about 3 hours or until very tender, and turning the brisket over every 45 minutes or so.
Transfer meat to platter and let rest 20 minutes.
Strain pan juices and discard solids.
Let the pan juices sit until the fat separates.
Skim off the fat, then bring the sauce to a simmer.
Thinly slice meat across grain and place on a serving platter.
Spoon sauce over the top and serve remaining sauce in a gravy boat.
Tips:
Can be made one day ahead.
Cover meat and sauce separately; chill.
Arrange meat in baking dish.
Cover with foil; rewarm in 350° F oven about 40 minutes.
