beef, braised brisket with red wine reduction
- 1 tbl kosher salt
- 2 tsp black pepper
- 2 tsp granulated garlic
- 3 1/4 lb beef brisket, trimmed
- 1 bottle cabernet sauvignon or other dry red wine
- 1 med leek; saute 3 min or until lightly browned
- 2 tbl canola oil,divided
- 1 lg carrot, cut into 1 inch pieces
- 2 shallots, sliced
- 5 garlic cloves, crushed
- 4 flat leaf parsley sprigs
- 7 fresh thyme sprigs
- 3 bay leaves
- 1 qt low sodium beef stock
- 1/4 cup butter, softened
- 1/4 cup flour
- garnish: fresh thyme leaves
Preparation time 69mins
Cooking time 299mins
preheat oven to 300. combine first 3 ingredients. rub both sides of brisket with salt mixture..
bring red wine to a boil over med-high heat in a med saucepan; cook, uncovered, 14 min or until reduced to 1 2/3 cups.
meanwhile, remove and discard root end and dark green top of leek. cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand. drain. cut into 1 inch pieces.
cook brisket in 1 tbl hot oil in an ovenproof braiser over med-high heat 4 min on each side or until well browned. remove brisket from pan. heat remaining oil in pan. add leek, carrot and next 6 ingredients; saute 3 min or until lightly browned. add reduced red wine and beef stock, stirring to loosen browned bits from bottom of pan. return brisket to pan.
cover and bake at 300 for 3 1/2 hours or until tender, turning halfway through.
transfer brisket to a platter, reserving cooking liquid in pan; cover and keep warm. let cooking liquid stand 20 min. skim and discard fat from ccoooking liquid; bring to a simmer over med-high heat. simmer. uncovered, 28 min or until reduced to 5 cups. pour liquid through a fine wire mesh strainer into a bowl, pressing with the back of a wooden spoon to release liquid. discard solids.
return liquid to pan; bring to a boil. stir together butter and flour in a small bowl until a paste forms. whisk butter mixture into boiling liquid, whisking until smooth. reduce heat, and simmer 5 min or until thickened. cut brisket across the grain into thin slices using a sharp knife. serve with red wine sauce. garnish, if desired.