BEEF - BRAISED BRISKET

Serves 6 to 8

1 beef brisket (about 3 pounds), preferably point cut, trimmed of excess fat and patted dry with paper towels

2 tablespoons vegetable oil

Salt and ground black pepper

3 pounds yellow onions, slice thin

2 tablespoons brown sugar

6 medium garlic cloves, minced (about 2 tablespoons)

1 teaspoon  tomato paste

¼ cup unbleached all-purpose flour

½ cup dry red wine

1 cup low-sodium beef broth

1 cup low-sodium chicken broth

4 bay leaves

4 sprigs fresh thyme

1 tablespoon cider vinegar

Adjust an oven rack to the middle position and heat the oven to 300F.

Sprinkle the brisket generously with salt and pepper to taste.  Heat the oil in a large ovenproof Dutch oven over high heat until smoking.  Cook the brisket until dark brown on the first side, about 5 minutes.  Flip the brisket and cook until well browned on the second side, about 5 minutes longer.  Transfer the brisket to a large plate; set aside.

Reduce the heat to medium.  Add the onions, sugar, and ¼ teaspoon salt.  Using a wooden spoon, scrape the browned bits from the pan bottom.  Cook, stirring frequently, until the onions are softened and lightly browned, about 10 minutes.  Stir in the garlic and tomato paste and cook until fragrant, about 30 seconds.  Stir in the flour and cook for 1 minute.  Slowly stir in the wine to dissolve the flour and cook until almost dry, about 1 minute.  Stir in the beef broth, chicken broth, by leaves, and thyme.  Return the brisket to the pot, nestling it in the liquid, and bring to a simmer.  Cover the pot, transfer it to the oven, and cook until a fork slides easily in and out of the center of the roast, 2 ½ to 3 hours.

Transfer the brisket to cutting board, tent with foil, and let rest for 15 minutes.  Remove and discard the bay leaves and thyme from the sauce, stir in the vinegar, and adjust the seasonings with salt and pepper to taste.  Slice the brisket thinly across the grain.  Arrange the meat on a warmed platter and spoon some of the sauce over it.  Serve, passing the remaining sauce at the table.

MY NOTE:  (1) I used a 5-pound of brisket (2) I prefer to use sweet onions (Vidalia, 1013, or Walla Walla) (3) I added 1 cup prunes along with the broths.

From Steaks, Chops, Roasts, and Ribs by the Editors of Cook’s Illustrated Magazine.