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Brisket Braised in Red Wine

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“In ‘Williams-Sonoma: Christmas’”
4hrs 30mins

Ingredients Nutrition


  1. Preheat oven to 325 degrees.
  2. Pat the brisket dry with paper towels.
  3. In a large, heavy Dutch oven or flameproof casserole, heat the olive oil over medium heat.
  4. Add the brisket and brown well on both sides, about 8 minutes total.
  5. Using a large fork, transfer the meat to a platter.
  6. Decrease heat to medium; add the butter and stir until melted, then add the onion, carrot, celery, and garlic and cook, stirring occasionally, until the onion is tender and golden, 8-10 minutes.
  7. Remove the pan from the heat, add the wine and brandy, place over high heat, and bring to a boil.
  8. Stir to scrape up the browned bits from the pan bottom.
  9. Turn off the heat and stir in the tomato paste, 1 teaspoon kosher salt, ¼ teaspoon pepper, thyme, and bay leaf.
  10. Return the brisket to the pan and add the broth.
  11. Bring to a simmer over medium heat.
  12. Cover the pan tightly and transfer to the oven.
  13. Cook until the brisket is fork-tender, 3 to 3 ½ hours, turning the meat over after 1 hour and again after 2 hours.
  14. Transfer the brisket to a carving board and cut the meat against the grain into diagonal slices.
  15. Overlap the slices on a warmed deep platter and cover with foil.
  16. Skim the fat from the pan juices.
  17. Strain the vegetables and pan juices through a fine-mesh sieve set over a saucepan, pressing on the vegetables with the back of a large spoon to force some of the pulp into the pan.
  18. Set the pan over med-high heat, bring to a simmer, and cook, stirring occasionally, until reduced to a thick, flavorful sauce, 15-20 minutes.
  19. Taste and adjust the seasoning.
  20. Pour the sauce over the sliced brisket and serve hot.

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