Beef Brisket with Pearl Onions and Baby Carrots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This dish can be made ahead and reheated. Ingredients:
1 5-pound flat-cut beef brisket, fat trimmed |
3 tablespoons olive oil |
7 cups finely chopped onions |
1 cup finely chopped carrot |
1 cup finely chopped celery |
2 tablespoons chopped garlic |
2 750-ml bottles dry red wine |
8 large fresh thyme sprigs plus1 tablespoon chopped fresh thyme |
2 bay leaves |
8 cups chicken stock or canned low-salt chicken broth |
1 pound baby carrots, peeled |
12 ounces pearl onions, blanched, peeled |
Directions:
1. Preheat oven to 450°F. Sprinkle brisket with salt and pepper. Heat 2 tablespoons oil in large pot over medium-high heat. Brown brisket, about 5 minutes per side. Transfer to large roasting pan. Add chopped onions, chopped carrot, celery and garlic to pot; sauté until golden, about 10 minutes. Add wine, thyme sprigs and bay leaves; boil until liquid is reduced to 5 cups, about 10 minutes. Add stock to pot; bring to boil. Pour wine mixture over brisket to fill 2/3 of pan; reserve remaining wine mixture.
2. Roast brisket uncovered until very tender, turning and basting occasionally and adding more wine mixture as necessary to keep pan 2/3 full, about 3 1/2 hours.
3. Transfer meat to platter. Strain pan juices into 4-cup measuring cup, pressing on solids; add enough wine mixture to measure 3 1/2 cups. Season with salt and pepper. Thinly slice meat across grain. (Can be made 1 day ahead. Cover meat and sauce separately; chill. Arrange meat in baking dish. Cover with foil; rewarm in 350°F oven about 40 minutes. Rewarm sauce.)
4. Heat 1 tablespoon oil in large skillet over medium heat. Add baby carrots, pearl onions and 1 tablespoon thyme; sauté until golden, about 5 minutes. Cover and cook until vegetables are crisp-tender, about 5 minutes. Season with salt and pepper.
5. Serve meat with sauce and vegetables.
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