Wine and Herb Braised Brisket

By Drjt

Ingredients

• One 3-pound beef brisket, trimmed of excess fat
• 3 lean bacon slices, cut crosswise into 1/4-inch strips
• 1/3 cup plus 2 tablespoons all-purpose flour
• 1 teaspoon paprika
• 2 tablespoons (1/4 stick) unsalted butter
• 1 tablespoon olive oil
• 1 small yellow onion, thinly sliced
• 2 medium carrots, peeled, cut into 1/4-inch dice
• 2 ribs celery, cut into 1/4-inch dice
• 3 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh rosemary
• 2 teaspoons finely chopped fresh sage
• 4 garlic cloves, finely chopped
• 2 bay leaves
• One bottle Australian Shiraz or California Syrah
• Sage-Laced Polenta Squares (see recipe), cooked rice or noodles

Details

Servings 6
Preparation time 30mins
Cooking time 300mins
Adapted from cooking.com

Preparation

Step 1

DIRECTIONS

Preheat oven to 300 degrees F.

Using small sharp knife, cut slits all over brisket. Stuff slits with bacon strips. Sprinkle brisket with salt and pepper. Combine 1/3 cup flour and paprika on large rimmed baking sheet. Dredge brisket in flour mixture to coat lightly. Set aside.

Heat butter and oil in heavy large casserole over medium-high heat. Add brisket and cook until brown, about 4 minutes per side. Transfer brisket to baking sheet. Add onion and next 7 ingredients to casserole; saute until onion is tender, scraping up browned bits from bottom, about 5 minutes. Stir in remaining 2 tablespoons flour. Cook 1 minute longer. Add wine. Bring to boil. Return brisket to casserole.

Cover and bake in oven until meat is fork-tender, turning meat every hour, about 4 hours 30 minutes. Transfer meat to warm platter; cover loosely. Boil braising liquid until thickened to sauce consistency, about 2 minutes. Season sauce to taste with salt and pepper. Pour sauce over meat.

DO-AHEAD TIP: Brisket can be prepared up to 2 days ahead. Cool. Cover and refrigerate. Rewarm in 400 degrees F oven until brisket is heated through, about 25 minutes.