Dinner Favorites

Tyler’s Beef Brisket

I am fairly certain that I’ve mentioned this before at least 4 dozen times… wait, that’s …

** counting on fingers **

48? Is that correct? Yes? Okay good. Now, I’ve said this at least 48 times – but it bears repeating in this situation: certain foods are almost impossible to photograph.

almost being the key word..

So…..with that sentiment in mind, in order to make this brisket look as attractive as possible, I decided to post the picture I took before I cooked it…

IMG_2764

Just look at that – all those onions, carrots, fresh parsley, tomatoes…. mmmmm

And, after all was said and done, here’s the shot I struggled with for 20 minutes…

P1000212

Yeah….not so good looking anymore…. but (and you know with me, there’s always a but) the flavor and tenderness more than made up for my inability to get a decent shot.

Tyler’s Beef Brisket – adapted (not really) from Tyler Florence

4 large garlic cloves, smashed
4 sprigs fresh rosemary, needles striped from the stem and chopped
1/4 cup extra-virgin olive oil
1 (4 pound) beef brisket, first-cut
Coarsely ground black pepper
4 large carrots, cut in 3-inch chunks
3 celery stalks, cut in 3-inch chunks
4 large red onions, halved
2 cups dry red wine
1 (16-ounce) can crushed tomatoes
1 handful fresh flat-leaf parsley leaves
3 bay leaves
1 tablespoon all-purpose flour (optional)

 

Preheat the oven to 325 degrees F.On a cutting board, mash the garlic and rosemary  until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.Season both sides of the brisket with a fair amount of ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Remove the brisket to a cutting board and let it rest, covered with foil, for 15 minutes. Remove the bay leaves and discard. Scoop the vegetables and liquid out of the roasting pan and into a large saucepan – then use an immersion blender to puree the sauce. Bring to a boil over medium heat.If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy.

Slice the brisket across the grain (the muscle lines) at a slight diagonal. Pour the gravy over the meat and serve.

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