What is better than red wine?
What is also better than red meat?
Red meat braised in red wine for approximately 4 hours, is what. I can’t believe you couldn’t see that coming from a mile away, but whatever kids.
Truly. There is no better gift. If you show up as an out of town guest at my house, do you know what I want? Brisket. That’s what. You bring me a brisket and hussy, you. are. in.
I am talking, mafioso, for life, in the inner circle of trust and love. Invited to every dinner party, gathering and outing. Written in the food will. Invited to the food wedding. (Sorr, that already happened, but there’s always the kids.)
Godmother of my uncatholic child.
So, I guess I shouldn’t be surprised when 25 briskets magically land on my door step, huh?
- 1 4 lb cut of beef brisket
- Coarse salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil, plus more if needed
- 1 large onion, halved and thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine
- 4 1/2 cups beef stock
- 2 bay leaves
- 1 pound parsnips, peeled and halved
- 2 cups pearl onion, peeled
- 1 tablespoon balsamic vinegar
Preheat oven to 325 degrees. Season both sides of brisket with salt and pepper. Place a roasting pan across 2 burners on medium-high. Heat 3 tablespoons oil in pan. Add brisket; sear until browned, 4 to 5 minutes per side. Transfer to a plate. Reduce heat to medium. Add onion and minced garlic to pan; cook, stirring often, until onion is soft, about 4 minutes.
Stir in tomato paste, and cook for 1 minute more. Add wine and cook, scraping any browned bits from bottom of pan. Add stock and bay leaves, and bring to a boil. Add the brisket to the pan, and cover. Transfer to oven, and roast until meat is very tender, about 3 hours. Add remaining vegetables to brisket, cover, and roast until meat and vegetables are tender, about another 1 hour. Transfer vegetables and garlic to a platter and meat to a cutting board, reserving pan sauce. Tent meat with foil; let rest. Place pan across 2 burners over medium-high heat; cook until sauce is reduced by slightly more than half, about 20 minutes.Stir in vinegar. Thinly slice brisket against the grain. Arrange slices on a platter with the vegetables. Season with pepper, and drizzle with some sauce. Serve with remaining sauce.