Braised Brisket

"From the Ottawa Jewish Bulletin. This is a wonderfully flavorful and tender way to prepare brisket. It is best prepared the night before. Don't be afraid of all the steps, it's actually pretty simple."
 
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Ready In:
4hrs
Ingredients:
13
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Heat oil in a large heavy roasting pan and add the brisket.
  • Cook over medium-high heat, turning once, until brown on both sides.
  • Remove brisket and set aside.
  • Add wine to the pan and bring to a boil, scraping the bottom of the pan to loosen all the brown bits.
  • Continue cooking the wie until it's volume is reduced by about half.
  • Remove pan from heat.
  • Mix together ketchup, mustard, brown sugar, salt and pepper.
  • Brush this mixture all over the brisket and then return the meat to the pan.
  • Scatter vegetables around the brisket and add enough chicken stock so that the liquid comes halfway up the side of the meat.
  • Cover the pan and roast for 2-3 hours, turning the brisket each half hour.
  • When done, remove the brisket from pan and set aside.
  • Strain the braising liquid and place the vegetables in a separate container.
  • Squeeze the garlic cloves from the skin.
  • When cool, wrap the brisket in foil and cover the liquid and vegetables.
  • Refrigerate overnight.
  • The next day, remove fat that has hardened and discard.
  • Puree the vegetables and 1/2 cup of the braising liquid in a food processor or blender.
  • Place the pureed vegetables and remaining liquid in a saucepan and cook over medium heat for about 10-15 minutes.
  • Cut brisket across the grain into thin slices and place into a clean roasting pan.
  • Pour the gravy over top.
  • Cover and heat at 325°F for about 1 hour.

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Reviews

  1. Delicious - everyone just loved it!
     
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RECIPE SUBMITTED BY

I am 28 years old and work as a lawyer for a national organization. I live with my husband David in the beautiful city of Ottawa.
 
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