Ingredients
-
5
-
2
-
1
-
1
-
-
2
-
2
-
10
-
6
-
2
-
2
-
1
-
1
-
6
-
2
Directions
Wine-Braised Brisket of Beef With Caramelized Pearl Onions, , This is a fantastic roast recipe I agree with the other reviewer that it is well worth the work The flavors are complex and rich When I made it for dinner guests, everyone raved that it was the best they’d ever eaten Although sometimes I wish I had never tried it, because now no other recipe will do I can’t just throw a roast in the oven — it has to be this recipe! But like with anything, the more you do it, the easier and faster it gets
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Steps
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1
Done
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Season the Brisket Evenly on Both Sides With Salt and Pepper. Cover and Refrigerate For 2 Hours. Meanwhile, in a Medium Saucepan, Bring the Wine to a Boil and Continue Boiling Until It Reduces to Half Its Original Volume, 15 to 20 Minutes. |
|
2
Done
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Preheat the Oven to 350f. |
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3
Done
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Evenly Sprinkle the Brisket All Over With Flour, Shaking Off Excess. Heat a Heavy Dutch Oven Over High Heat. Add 2 Tablespoons of the Oil and When It Is Almost Smoking, Turn the Heat to Medium-High, Carefully Add the Brisket, and Sear Until Well Browned, About 5 Minutes Per Side. Transfer the Brisket to a Platter. Pour Off the Fat from the Dutch Oven and Add Another 2 Tablespoons of Oil. Add the Garlic, Shallots, Carrots, Celery, and Leek, and Saut Until Glossy and Lightly Browned, About 5 Minutes. Add Half of the Apricots and All the Parsley, Thyme, Bay Leaves, and Tomato Paste, and Continue to Cook 1 Minute More. |
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4
Done
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Return the Browned Brisket to the Dutch Oven and Add the Reduced Wine and 2 Quarts Stock or Broth. If the Brisket Is not Completely Covered With Liquid, Add Enough Extra Stock, Broth, or Water to Cover. Bring the Liquid to a Simmer. Cover the Pot and Carefully Place It in the Oven. Cook Until the Brisket Is Fork Tender, 2 to 2 Hours. Meanwhile, Blanch and Peel the Onions as Instructed in the Tips, Leaving Them Whole. Cut the Remaining Apricots Into 1/4-Inch Strips. |
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5
Done
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in a Small Saut Pan, Heat the Remaining 2 Tablespoons Oil Over Medium-High Heat and Saut the Pearl Onions Until Lightly Golden, 5 to 7 Minutes. Add the Apricot Strips and Pour in the Remaining 1/4 Cup Stock or Broth, Stirring and Scraping With a Wooden Spoon to Deglaze the Pan Deposits. Reduce the Heat and Simmer Gently Until Tender, About 5 Minutes. Cover and Keep Warm. |
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6
Done
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When the Meat Is Done, Carefully Transfer It to a Heated Platter, Cover With Aluminum Foil, and Keep Warm. Boil the Liquid in the Dutch Oven Until It Thickens and Reduces to About 1 Quart, 15 to 20 Minutes. Pour It Through a Fine-Mesh Strainer Into a Bowl, Taste, and Adjust the Seasonings If Necessary With More Salt and Pepper. |
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7
Done
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to Serve, Use a Sharp Knife to Cut the Brisket Across the Grain Into 1/4-Inch Slices. Arrange the Slices on Heated Serving Plates or on a Heated Platter, Spoon Half the Sauce Over It, and Garnish With the Pearl Onions and Apricots. Sprinkle With Minced Parsley and Pass the Remaining Sauce on the Side. Serves 8. |
