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Ingredients
- 5 5 5 pounds brisket (ask your butcher for a second cut brisket with the outer silver skin removed)
- 2-3 2-3 2-3 cloves garlic, thinly sliced (8-10 slices per clove)
- Salt and pepper
- Oil, for braising
- 8 8 8 carrots, peeled and roughly cut
- 3 3 3 onions, peeled and roughly cut
- 1 1/2 1 1/2 1/2 cups Marsala wine
- 1 1 1 bay leaf
- 1 1 1 teaspoon black peppercorns
- 3 3 3 sprigs thyme
- 2 2 2 pieces clove
- 2 2 2 quarts beef, veal or chicken stock
Details
Servings 6
Preparation time 15mins
Cooking time 180mins
Preparation
Step 1
1. Preheat the oven to 350°. Pat the meat dry. With a paring knife, pierce the meat and insert the slices of garlic
inside each incision. Season the meat with salt and pepper.
2. In a lightly oiled hot braising pan, sear the meat on both sides until brown. Remove the meat and set aside.
3. In the same pot, with the natural oils from the meat, add the carrots and onions and caramelize over medium
heat.
4. Deglaze the mixture with the Marsala wine and reduce by half. Place the bay leaf, peppercorns, thyme and
clove into a sachet bag. Add the stock and the sachet bag to the pot and bring to a simmer. Place the meat back
into the pot and cook, covered, in the oven for 2½ to 3 hours or until fork tender. (Optional step: For the last half
hour, remove the cover and baste the meat every 10 minutes to form a nice glaze or crust on the top of the meat.)
5. Remove the sachet bag and set the meat aside. Place the liquid from the pot, including the vegetables, into a
blender and blend until smooth. Dress the meat on a large serving dish and serve
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