Simple Braised Brisket with Lemon-Parsley Garnish

Ingredients

• 4 lb boneless beek brisket pot roast, trimmed
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1 tbsp canola oil
• 1 1/2 cup white onion, chopped
• 2 tbsp garlic, finely chopped
• 2 tbsp tomato paste
• 2 bay leaves
• 2 cups red wine
• 2 cups reduced sodium chicken stock
• Lemon-Parsley Garnish
• 1/4 parsley chopped
• 2 tbsp fresh bread crumbs
• 1 tbsp grated lemon zest
• 1 tsp garlic, finely chopped

Details

Servings 4

Preparation

Step 1

Preheat oven to 300F

Divide brisket into 4 evenly sized pieces; season with salt and pepper. Heat oil in a wide, heavy pot over medium high. In batches, brown brisket on all sides, 8-10 min. Transfer to a plate. Keep 1 tbsp of oil in pot, discard remaining oil, and reduce heat to medium.

Add onions and garlic, and cook, sitrring occasionally, until golden brown, 5-8 min.

Add tomato paste, bay leaves and red wine, the stirring and scraping brown bits, cooke and reduce for 5 min.

Add chicken and stock and bring to a simmer. Return brisket and any accumulated juices to pot, meat side down. Cover with a tight fitting lid and cook until fork-tender, 3 - 3 1/2 hours.

Meanwhile, make the lemon-parsley garnish: in a bowl, mix ingredients. Sprinkle over thinly sliced brisket and serve with sauce.