Slow-Braised Brisket with Rosemary, Shallots, and Red Wine

Preparation info
  • Yield:


    Generous Servings
    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

Whenever I am asked what is the best way to make a brisket, I am stumped. Sure, there are techniques I always rely on. I sear it thoroughly, then slowly oven-braise the burnished meat with aromatics. When it emerges deeply flavored and fork-tender, I let It rest a long while in the pan sauce, reabsorbing the rich juices lost during cooking, to eliminate the dryness endemic to the cut. The sauce, defatted first, is pureed, then cooked down to concentrate the luscious flavors.

But bey