Ingredients
-
1
-
3
-
2
-
1 1/2
-
1/2
-
1/2
-
3
-
1 1/2
-
1/4
-
1
-
-
-
1/2
-
1
-
2
Directions
Brisket Braised in Red Wine,In Williams-Sonoma: Christmas,In Williams-Sonoma: Christmas
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Steps
|
1
Done
|
Preheat Oven to 325 Degrees. |
|
2
Done
|
Pat the Brisket Dry With Paper Towels. |
|
3
Done
|
in a Large, Heavy Dutch Oven or Flameproof Casserole, Heat the Olive Oil Over Medium Heat. |
|
4
Done
|
Add the Brisket and Brown Well on Both Sides, About 8 Minutes Total. |
|
5
Done
|
Using a Large Fork, Transfer the Meat to a Platter. |
|
6
Done
|
Decrease Heat to Medium; Add the Butter and Stir Until Melted, Then Add the Onion, Carrot, Celery, and Garlic and Cook, Stirring Occasionally, Until the Onion Is Tender and Golden, 8-10 Minutes. |
|
7
Done
|
Remove the Pan from the Heat, Add the Wine and Brandy, Place Over High Heat, and Bring to a Boil. |
|
8
Done
|
Stir to Scrape Up the Browned Bits from the Pan Bottom. |
|
9
Done
|
Turn Off the Heat and Stir in the Tomato Paste, 1 Teaspoon Kosher Salt, Teaspoon Pepper, Thyme, and Bay Leaf. |
|
10
Done
|
Return the Brisket to the Pan and Add the Broth. |
|
11
Done
|
Bring to a Simmer Over Medium Heat. |
|
12
Done
|
Cover the Pan Tightly and Transfer to the Oven. |
|
13
Done
|
Cook Until the Brisket Is Fork-Tender, 3 to 3 Hours, Turning the Meat Over After 1 Hour and Again After 2 Hours. |
|
14
Done
|
Transfer the Brisket to a Carving Board and Cut the Meat Against the Grain Into Diagonal Slices. |
|
15
Done
|
Overlap the Slices on a Warmed Deep Platter and Cover With Foil. |
