Stewed Brisket

Fall apart brisket with a tomatoey gravy. And oh, that rosemary...!

Ingredients

1-pound brisket, cut into 2-inch pieces

2 1/2 teaspoons salt

1 1/2 teaspoons black pepper

1 tablespoon vegetable oil

2 large shallots, chopped

2 carrots, cut into 1/2-inch pieces

1 stalk celery, cut into 1/2-inch pieces

1 teaspoon garlic paste

1 tablespoon tomato paste

1/4 cup dry red wine

1 1/ cups low-sodium beef stock

7 ounces canned diced tomatoes

1 sprig fresh rosemary

Chopped fresh parsley, for garnish

Instructions

1. Season the brisket on all sides with 2 teaspoons of salt and pepper.

2. In a large oven-safe braiser, heat the oil over medium high heat. Sear the brisket on all sides, about 10 minutes.

3. Reduce heat to medium and add the shallots, carrots, and celery. Season with remaining salt. Cook, stirring often, until softened, about 10 minutes.

4. Add the garlic and tomato paste and toast for 1 minute. Deglaze with the wine and scrape the bottom of the pot with a wooden spoon. Bring the wine to a boil for 3 minutes.

5. Add stock, tomatoes and rosemary sprig. Return to a boil, then reduce the heat to medium low. Cover the pot and simmer for 2 hours, stirring every 15 minutes.

6. Preheat the oven to 400F. Remove the lid from the pot and cook the brisket in the oven on the middle rack for 30 minutes, until sauce reduces and thickens.

7. Garnish with parsley.

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Stewed Brisket

Yield: 2

Author: Dink Cuisine

Prep time: 15 MinCook time: 2 H & 53 MTotal time: 3 H & 8 M

Fall apart brisket with a tomatoey gravy. And oh, that rosemary...!

Ingredients

• 1-pound brisket, cut into 2-inch pieces
• 2 1/2 teaspoons salt
• 1 1/2 teaspoons black pepper
• 1 tablespoon vegetable oil
• 2 large shallots, chopped
• 2 carrots, cut into 1/2-inch pieces
• 1 stalk celery, cut into 1/2-inch pieces
• 1 teaspoon garlic paste
• 1 tablespoon tomato paste
• 1/4 cup dry red wine
• 1 1/ cups low-sodium beef stock
• 7 ounces canned diced tomatoes
• 1 sprig fresh rosemary
• Chopped fresh parsley, for garnish

Instructions

1. Season the brisket on all sides with 2 teaspoons of salt and pepper.
2. In a large oven-safe braiser, heat the oil over medium high heat. Sear the brisket on all sides, about 10 minutes.
3. Reduce heat to medium and add the shallots, carrots, and celery. Season with remaining salt. Cook, stirring often, until softened, about 10 minutes.
4. Add the garlic and tomato paste and toast for 1 minute. Deglaze with the wine and scrape the bottom of the pot with a wooden spoon. Bring the wine to a boil for 3 minutes.
5. Add stock, tomatoes and rosemary sprig. Return to a boil, then reduce the heat to medium low. Cover the pot and simmer for 2 hours, stirring every 15 minutes.
6. Preheat the oven to 400F. Remove the lid from the pot and cook the brisket in the oven on the middle rack for 30 minutes, until sauce reduces and thickens.
7. Garnish with parsley.

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