Name: Slow-Braised Brisket with Rosemary, Shallots, and Red Wine
Yield: Yield: 8 Generous Servings
Cuisine: United States
Ingredients: 3 cups Beef Stock, or good quality, low-sodium purchased; Four 4-inch fresh thyme sprigs, plus 1 teaspoon leaves; A first- or second-cut beef brisket, 4 to 5 pounds, trimmed of excess fat, wiped with a damp paper towel, and patted dry; 2 tablespoons olive oil; Three 3-inch fresh rosemary sprigs, plus 1 teaspoon finely chopped leaves; 8 large garlic cloves, peeled; 1 teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 3 cups coarsely chopped shallots; Salt and freshly ground black pepper; 2 cups full-bodied dry red wine; 6 large garlic cloves, chopped; 1 tablespoon fresh lemon juice; 2 tablespoons fresh rosemary leaves; 1 or 2 canned whole plum tomatoes, seeded and coarsely chopped

Preparation info

Yield:
8
Generous Servings

Difficulty
Medium

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