Wine Braised Brisket With Carmelized Onions

By SallySmo

Ingredients

• 5 # beef brisket
• 2 Tbsp salt
• 1 Tbsp fresh ground pepper
• 1 bottle of red wine
• 2 medium carrots, cut in 1” chunks
• 2 celery stalks, cut in 1” chunks
• 1 medium leek, whites only, cut in 1” chunks
• All purpose flour
• 6 Tbsp oil
• 10 garlic cloves, smashed
• 6 lg shallots, sliced thin
• 1 C dried apricots
• 6 sprigs fresh parsley
• 2 sprigs fresh thyme
• 2 bay leaves
• 2 Tbsp tomato paste
• 2 qts + 1 1/2 C beef stock
• 1 C pearl onions

Preparation

Step 1

Season brisket evenly on both sides with salt and pepper. Cover and refrigerate 2 hours.

In a saucepan, bring wine to a boil and continue boiling until reduced by half (15-20 minutes).

Preheat oven to 350 °F. Evenly sprinkle brisket with flour, shaking off excess. Heat a heavy dutch oven over high. Add 2 Tbsp oil and when almost smoking, turn to medium high, add brisket and sear until well browned on both sides. Transfer to a platter. Pour off fat and add another 2 Tbsp oil. Add garlic, shallots, carrots, celery, leek and saute until glossy, and lightly browned, about 5 minutes.

Add 1/2 of the apricots and all of the parley, thyme, bay, tomato paste and cook one minute more.

Return brisket to dutch oven and ad wine and 2 qts of stock. If brisket is not covered with liquid, add enough extra stock or water to cover. Bring liquid to a simmer. Cover pot and carefully place in oven. Cook until fork tender, 2 – 2 1/2 hours.

Blanch and peel onions, leaving them whole. Cut the remaining apricots in 1 1/4” strips.

Heat 2 Tbsp oil on medium heate and saute onions until golden. Add apricot strips and remaining 1/4 C stock. Stir and scrape to deglaze. Reduce and simmer 5 minutes. Cover.

When meat is done, put on platter and cover with foil. Boil liquid until thick (15-20 minutes). Pour through a strainer and adjust seasonings. Pass the sauce when serving.

-Wolfgang Puck