Braised Brisket

By mhyde

Ingredients

• 1 2 1/2 lb. brisket, trimmed of most fat
• 2 tsp. kosher salt
• 1 tsp. fresh ground black pepper
• 1 tsp. smoky sweet paprika
• 1 1/2 tbsp. oil, divided
• 2 large red or yellow pepper, diced
• 1 cup diced onion
• 3/4 cup diced carrots
• 3 garlic cloves, thinly sliced
• 2 tbsp. tomato paste
• 1-1/2 cups dry red wine
• 2 to 3 cups chicken broth, divided
• 2 rosemary sprigs
• 1 bay leaves

Preparation

Step 1

Preheat oven to 325°.
Sprinkle brisket all over with 2 tsp. salt, pepper and paprika.
Place a large Dutch oven over high heat. Heat until pot is scorching hot. Add 1 tbsp. of oil and let heat for a few seconds.
Place brisket into pot and sear on all sides until browned, about 5 minutes per side.
Transfer to a plate.
Add remaining ½ tbsp. oil to the pot along with the diced pepper, onion and carrot and ½ tsp kosher salt. Cook until golden brown, about 15 minutes, stirring occasionally.
Add garlic and tomato paste and cook for another 2 minutes.
Pour in wine. Bring to a simmer and scrape off all the browned bits from the bottom of the pot.
Throw in the rosemary sprigs and bay leaf.
Place brisket into the wine along with any juice on the plate. Add 2 cups of chicken broth.
Cover and place in the oven.
Cook for 3 hours, turning the brisket over half way through cooking.
Place brisket onto a cutting board and let rest for 10 minutes.
Remove the rosemary and bay leaf.
Pour liquid through a fat separator. Strain the gravy back into the pot, leaving the fat in the separator. *
If there is only a little bit of liquid left, add another cup or two of chicken broth.
With an immersion blender, puree the gravy. It will be thick.
Season with additional salt and pepper, if needed.