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Braised Beef Brisket
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Cuisine: American
IN THE KITCHEN WITH . . . / JASON PODHOREZ, MARIETTA
Nominated by Jan Podhorez:
"My brother Jason is the epitome of the professional chef, although with no formal training. The family looks forward to going to his house for lavish dinners, always highlighted by his swoon-inspiring experimental dishes. With his phenomenal ability to remember facts and figures, he finds that he needs only to briefly read a recipe in order to be able to add his own amazing signature."
Hands on time: 15 minutes Total time: 4 hours Serves: 10
Ingredients:
-
1 beef brisket (4 to 5 pounds), well marbled
2 to 3 tablespoons vegetable oil, divided
Kosher salt
Fresh ground pepper
Paprika
Ground cumin
1 large onion, roughly chopped
4 celery stalks, roughly chopped
4 carrots, roughly chopped
5 or more cloves of garlic, smashed
2 bay leaves
1 sprig fresh rosemary, coarsely chopped
5 sprigs fresh thyme, chopped
1 1/2 cups red wine (Podhorez recommends cabernet)
1 (14 1/2-ounce can) low-sodium beef broth
1/2 cup balsamic vinegar
1 tablespoon tomato paste
Instructions:
Preheat oven to 300 degrees.
Lightly coat brisket with vegetable oil and then sprinkle with salt, pepper, paprika and cumin.
In a large, heavy pot or Dutch oven over medium-high heat, add vegetable oil to barely cover the bottom. When oil is hot, add brisket and brown on all sides. Remove meat to a plate.
In the same pot, add the onion. Saute until just soft, being sure to scrape the bottom of the pot. Add the celery, carrots, garlic, bay leaves, rosemary and thyme and cook until vegetables soften. Drain off any excess fat.
Add wine, broth, vinegar and tomato paste and bring to a boil. Reduce the liquid for a few minutes (the longer you reduce the liquid, the more flavorful your final dish will be). Season with salt and pepper to taste. Remove from heat.
Return brisket to the pot, along with any juices on the plate. The liquid should come about halfway up the sides of the meat (add extra broth or wine if necessary). Cover tightly and place in the oven.
Cook for 1 1/2 hours, turn meat over and cook for 1 to 2 hours, until meat is fork-tender.
Lightly coat brisket with vegetable oil and then sprinkle with salt, pepper, paprika and cumin.
In a large, heavy pot or Dutch oven over medium-high heat, add vegetable oil to barely cover the bottom. When oil is hot, add brisket and brown on all sides. Remove meat to a plate.
In the same pot, add the onion. Saute until just soft, being sure to scrape the bottom of the pot. Add the celery, carrots, garlic, bay leaves, rosemary and thyme and cook until vegetables soften. Drain off any excess fat.
Add wine, broth, vinegar and tomato paste and bring to a boil. Reduce the liquid for a few minutes (the longer you reduce the liquid, the more flavorful your final dish will be). Season with salt and pepper to taste. Remove from heat.
Return brisket to the pot, along with any juices on the plate. The liquid should come about halfway up the sides of the meat (add extra broth or wine if necessary). Cover tightly and place in the oven.
Cook for 1 1/2 hours, turn meat over and cook for 1 to 2 hours, until meat is fork-tender.
Notes:
"This is the perfect winter comfort food, " Jason Podhorez says.
Make sure to use a pot with a tight-fitting lid. Because most supermarkets sell smaller pieces of brisket, it might be necessary to ask the butcher to cut a larger piece if you want to feed a crowd. The recipe can use a smaller piece of meat if that is more convenient.
After cooking, Podhorez recommends transferring the meat and liquid to an airtight container and refrigerating for three days. Slice the cold meat and reheat with liquid and vegetables in a 350-degree oven for 45 minutes. If serving that day, 8 to 10 red creamer potatoes can be added during the last hour of cooking.
Make sure to use a pot with a tight-fitting lid. Because most supermarkets sell smaller pieces of brisket, it might be necessary to ask the butcher to cut a larger piece if you want to feed a crowd. The recipe can use a smaller piece of meat if that is more convenient.
After cooking, Podhorez recommends transferring the meat and liquid to an airtight container and refrigerating for three days. Slice the cold meat and reheat with liquid and vegetables in a 350-degree oven for 45 minutes. If serving that day, 8 to 10 red creamer potatoes can be added during the last hour of cooking.
Nutrition:
Per serving, based on 8: 455 calories (percent of calories from fat, 44), 30 grams protein, 9 grams carbohydrates, 2 grams fiber, 20 grams fat, 141 milligrams cholesterol, 263 milligrams sodium.
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