Cabernet Sauvignon Braised Brisket with Garlic
Description
This brisket is not a quick dish to make. It is cooked on the stovetop and in the oven and then should cool at least 6 hours. So be sure to cook it well in advance. It's well worth the time and effort.
Ingredients
1 head of garlic, separated into cloves, but not peeled
1 t. kosher salt
1/2 t. black pepper
3 lb. flat cut (first cut) brisket {or about 1 lb per person}
2 T. extra virgin olive oil
2 sweet onions, thinly sliced
3 c. cabernet sauvignon or another dry red wine
2 T. tomato paste
2 bay leaves
1 t. dried thyme
4 c. chicken broth or stock
Directions
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Prepare the Garlic:
Fill a small saucepan with water; bring to a boil. Add the garlic cloves and cook at a rapid boil for 1-2 minutes, until the garlic is slightly softened.
Prepare a small bowl filled with ice water. Use a slotted spoon to transfer the garlic to the bowl of ice water; peel when cool enough to handle.
Cook the Brisket on the Stovetop:
Sprinkle salt and pepper over the brisket.
Heat the olive oil in a large OVEN SAFE Dutch oven (that has a lid) or heavy pot over medium-high heat until almost smoking. Add the brisket; sear, turning often, until well browned, about 6 - 8 minutes per side.
Transfer the brisket to a platter, leaving the fat/grease that has been rendered in the pot. Keep the pot on the stove, and reduce the heat to medium.
Add the onions and peeled garlic to the pot. Sauté, until golden, stirring often, about 10 minutes. Pour a little wine in at a time; stir, picking up any browned bits on the bottom of the pot. Stir in the tomato paste; add the bay leaves and thyme.
Increase the heat to high; bring to a boil. Cook rapidly, stirring often, until almost all of the liquid has evaporated and the remaining mixture has thickened. This may take 30 minutes or more.
While the wine is reducing, place an oven rack on the bottom third of the oven. Preheat the oven to 325 degrees F.
Pour the chicken broth/stock into the pot; bring back to a boil to incorporate the broth into the wine and onion mixture.
Turn off the heat; return the brisket to the pot, fat side up, submerging it as much as possible in the liquid.
Cover the pot tightly with a piece of aluminum foil; place the lid on top of the foil.
Cook the Brisket in the Oven:
Transfer the covered pot to the oven; cook until the meat (not the fat) shreds easily when pierced with a fork. Be very careful when removing the foil because hot steam will escape.
Prepare the Brisket for Slicing:
This next step will help remove the fat all at once, to avoid fat being on every slice of meat.
Remove the brisket from the pot; place on a piece of heavy-duty aluminum foil. Let it cool a bit; seal the foil tightly.
Refrigerate the brisket for at least 6 hours, or up to overnight. Refrigerate the red wine mixture in a separate container.
Once the brisket has cooled, slice off the fat, leaving only the lean meat in one piece. if it's very tender, there might be more than one piece.
Slice or shred the meat. Cover with the red wine mixture.
Heat at 375 degrees F for 20-30 minutes, or until the sauce starts to bubble.
3 servings, 1 serving per pound.