Brisket With Red Grape Salsa

By á-14060

Ingredients

• Red Grape Salsa:
• Brisket with Red Grape Salsa
• 6 tablespoons olive oil
• 4 pounds beef brisket
• 2 Spanish onions (peeled, cut into 1/2-inch dice)
• 1 carrot (peeled, cut into 1/2-inch rounds)
• 2 cups beef broth
• 2 cups Mario's Basic Tomato Sauce (http://abc.go.com/shows/the-chew/recipes/Basic-Tomato-Sauce-Mario-Batali)
• Kosher salt and freshly ground black pepper (to taste)
• 2 cups red seedless grapes (halved)
• 2 tablespoons dill (chopped)
• 1/2 lemon (zested)
• 2 teaspoons honey

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

In a large Dutch oven, heat the olive oil over high heat until smoking. Season the brisket liberally with salt and pepper.

Place the brisket in the Dutch oven and sear for 4-5 minutes per side. Remove the brisket to a platter. Add the onion and carrot and cook until the vegetables are light brown and slightly soft, about 8 minutes. Add the beef broth and tomato sauce to deglaze and bring to a boil. Add the brisket back into the Dutch oven and reduce to a simmer and cook until the meat is very tender, about 2 1/2 to 3 hours.

Transfer the brisket to a platter. Bring the cooking liquid to a boil and reduce to 2 1/2 cups. Season with salt and pepper.

For the Red Grape Salsa: In a large bowl, add the grapes, dill, lemon zest, and honey and toss to combine.

To Serve: Pour the reduced cooking liquid over the brisket and top with the red grape salsa.

Tip: Make the brisket in your slow cooker--sear brisket then transfer to the slow cooker with all of the other ingredients and turn on low for 4 1/2 to 5 hours until tender.