Ingredients
- 5-6 pounds brisket
- kosher salt and pepper
- 2 tablespoons canola or vegetable oil
- 3-4 large carrots, cut into 1/2-inch pieces
- 3 stalks celery, cut into 1/4-inch pieces
- leaves of 2 sprigs of rosemary, leaves only, finely minced
- 2 dried bay leaves
- 25 pitted prunes
- 2 large onions, thinly sliced
- 2 heads of garlic, cloves removed and peeled
- 2 cups dry red wine
- 1/4 cup plus 2 teaspoons red wine vinegar
- 1 14.5 ounce can crushed tomatoes
- 1/3 cup packed dark brown sugar
- 2 cups beef or chicken stock
Instructions
- Preheat the oven to 325 degrees F. Season the brisket on both sides well with salt and pepper, at least a tablespoon of salt per side and 2 teaspoons of black pepper per side (more or less depending on personal taste). Heat the oil in a large skillet (or the bottom of your roasting pan, like I did, because my 6-pound brisket would not fit in any of my pans) and brown well on both sides, about 6-7 minutes per side. Transfer the brisket to the rack of the roasting pan and surround with the carrots, celery, rosemary, bay leaves, and prunes.
- Add the onions to the same skillet (or a separate one with some oil, like I had to do, because, as I said, I bought a giant freakin’ brisket) and saute over medium-high heat until well browned, about 8 minutes. Add in the whole, peeled garlic cloves, red wine, and 1/4 cup of the red wine vinegar and stir to combine. Reduce the mixture until the pan is almost dry, about 10-15 minutes, stirring often, then add in the tomatoes, brown sugar, and stock. Stir to combine.
- Pour the onion mixture over the brisket in the roasting pan, and cover entirely with foil. Place in the oven and roast for 4 hours, or until tender (I found that 4 hours was perfect for my 6-pound brisket).
- Remove the brisket from the oven and uncover. Allow it to cool for 15 minutes, then transfer it to a cutting board and cover to keep warm. Discard the bay leaves, and use a slotted spoon to remove the prunes and set them aside. Strain the cooking liquid into a large bowl, and reserve 1 cup of the cooked vegetables, discarding the rest. Allow the fat to rise to the top of the bowl of cooking liquid, then skim it off with a spoon and add in the reserved 1 cup of vegetables and half of the prunes (you can cut up the prunes and add them to the sauce later, but I just used half of the prunes and discarded the rest). Place in a food processor, a blender, or use an immersion blender to puree the sauce. Add in the remaining 2 teaspoons of red wine vinegar, taste, and adjust seasonings as needed.
- Slice the brisket very thinly, against the grain, and serve with the sauce.
Original Post:http://crepesofwrath.net/2012/09/24/braised-brisket-with-red-wine-prunes/#more-6846