RED-WINE BRAISED BEEF BRISKET

Preparation

Baking Directions:

Adjust oven rack to lower-middle position and heat the oven to 325 degrees.

Preheat a loarge roasting pan over high heat for 4 minutes.

Rub each side of the brisket with 1 1/2 teaspoons salt and 1 1/2 teaspoons black pepper.

Using tongs, place the meat fat side down into the heated roasting pan and reduce heat to medium-high.

Sear brisket until deep golden brown, about 5 minutes.

Turn the meat over to the uncooked side and sear until golden brown, about 5 minutes more.

Remove meat from the pan and set aside on plate.

Add the onions and 1 teaspoon of salt to the roasting pan.

Cook, stirring frequently, until the onions are translucent and softened, about 5 minutes, using a wooden spoon to scrape up browned bits.

Add carrots and cook 2 minutes longer.

Add the garlic, tomato paste and allspice and cook until fragrant, about 1 minute more.

Increase heat to high and add 2 cups of the wine, scraping the browned bits off the bottom and sides of the pot; then add the chicken stock, 1 cup water, bay leaves and thyme, and the brisket, fat side up.

Bring to a simmer, cover meat flush with a double layer of foil, and place in the oven.

After 2 hours, remove the foil and turn the brisket over.

Reseal the pan with foil and return to the oven for another 2 hours, or until the brisket is easily pierced with a fork.

Remove the brisket from the roasting pan and set aside on a plate, covered with foil.

Strain the broth into a medium saucepan and bring to a simmer.

With a small ladle, skim the fat off the surface of the broth.

Extract the bay leaves and thyme from the vegetables and puree the vegetables in a blender until completely smooth.

Pour the puree and the remaining red wine into the simmering broth and stir well.

Adjust seasonings to taste.

Serve the brisket thinly sliced against the grain with the sauce.

(It is best to let the sliced meat re-heat in the sauce to pick up some flavor.)