Braised Brisket

By Shash

Ingredients

• 1 5-pound beef brisket, preferably flat-cut, halved crosswise
• 2 tablespoons kosher salt
• 1 dried ancho chile
• 1 cup all-purpose flour
• 4 tablespoons olive oil, divided
• 10 garlic cloves
• 2 cups hot coffee
• 2 cups tomato juice
• 1/2 cup dry red wine
• 1/4 cup balsamic vinegar
• 1/4 cup fresh lime juice
• 1/4 cup reduced-sodium soy sauce
• 1 teaspoon freshly ground black pepper
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• 1 teaspoon Worcestershire sauce
• Chopped flat-leaf parsley
• Finely grated lemon zest

Preparation

Step 1

Preheat oven to 300°. Season brisket with salt; let sit at room temperature for 1 hour.
Meanwhile, place ancho chile in a small bowl. Cover with hot water; let stand to soften, about 30 minutes. Drain, reserving soaking liquid. Stem, seed, and mince chile.
Place flour in a 13x9x2-inch baking dish. Heat 2 tablespoons oil in a large skillet over medium-high heat. When oil begins to smoke, dredge 1 piece of brisket in flour; shake off excess. Add to skillet and cook until deep golden brown, about 4 minutes per side. Place fat side up in a large deep roasting pan. Repeat with remaining 2 tablespoons oil and brisket.
Reduce heat to medium. Add garlic; stir until beginning to brown, about 3 minutes. Add coffee, next 9 ingredients, and minced chile with soaking liquid to skillet; increase heat and bring to a boil. Pour over brisket in pan. Cover pan tightly with foil.
Braise brisket until tender, about 3 hours. Uncover and let cool slightly. Chill until cold, then cover and chill overnight. DO AHEAD Brisket can be made 3 days ahead. Keep chilled.
Discard fat from surface of braising liquid. Transfer brisket to a cutting board and thinly slice against the grain. Return brisket to roasting pan. Set pan over 2 burners at medium heat. Cover; simmer until heated through. Transfer brisket to a platter. Sprinkle parsley and lemon zest over. Pour pan juices into a pitcher and serve alongside.


Read More http://www.bonappetit.com/recipes/2012/11/braised-brisket#ixzz2AFyGuJnx