Brisket w/sun dried tomatoes

By stacymd23

Ingredients

• Ingredients:
• MAKE AHEAD: As is the case with many brisket recipes, this will taste even better after it has been refrigerated for a day or two. Reheat, covered, in a 350-degree oven for 30 minutes.
• 8 to 10 servings
• One 5- to 6-pound beef brisket, preferably first-cut (see headnote)
• Kosher salt
• Freshly ground black pepper
• 3 1/2 tablespoons olive oil
• 2 medium red bell peppers, stemmed, seeded and coarsely chopped
• 2 large white onions, coarsely chopped
• 3 medium carrots, peeled, trimmed and cut crosswise into thin slices
• Leaves from 1/3 bunch parsley, chopped (1/2 cup)
• 1 cup (6 ounces) sun-dried tomatoes (not packed in oil; chopped if desired)
• 1/4 cup ketchup
• 1 cup store-bought or homemade low-sodium beef broth
• 2 1/2 tablespoons light brown sugar
• Water or red wine, as needed

Preparation

Step 1

Preheat the oven to 350 degrees. Place a large sheet of aluminum foil, shiny side down, near the stovetop.

Season the brisket all over with a generous amount of salt and pepper.

Place a heavy roasting pan across two burners over medium-high heat. Add a tablespoon of the oil and heat until it shimmers, then add the brisket fat side up and sear for 5 minutes. Turn the meat over and sear for 3 minutes, then transfer to the foil.

Add the remaining 2 1/2 tablespoons of oil to the pan; once it is hot, add the red bell pepper and onion. Season lightly with salt and pepper. Cook for about 20 minutes, stirring occasionally, until the vegetables have softened slightly and have browned on some edges. Remove from the heat.

Push the vegetables to the sides and return the meat to the pan, fat side up. Spoon the vegetables on top of the brisket. Place the carrots, parsley and sun-dried tomatoes around the brisket in the pan.

Combine the ketchup, broth and brown sugar in a large liquid measuring cup. Add enough water or red wine to yield 2 1/2 cups of liquid total. Pour around the brisket, making sure the sun-dried tomatoes are moistened and at least partially submerged. Use the foil to cover the pan, sealing it tightly around the edges. Roast for 2 1/2 to 3 hours; the meat should be somewhat firm yet tender.

Uncover and push the vegetables off the meat into the pan. Transfer the brisket to a cutting board and trim off any visible fat. Cut the meat diagonally, against the grain, into 1/4- to 1/2-inch slices.

Return the meat to the pan with the vegetables and gravy (keeping the slices together), spooning some of the vegetables and gravy on top of the meat. Cover and roast for 30 minutes to 1 hour or as needed to the desired degree of doneness.

Transfer the meat, vegetables and pan juices to a large, deep platter (preferably warmed) and serve hot; or cool completely, cover and refrigerate for up to 3 days.