Brisket with Sherry and Raisins |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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Ingredients:
1 cup raisins |
1 cup dry sherry |
4 lbs beef brisket, tied |
seasoned flour (for dredging) |
3 onions, chopped |
3 tablespoons olive oil |
2 tablespoons tomato paste |
1/2 cup beef broth |
2 tablespoons red wine vinegar |
2 tablespoons dark brown sugar |
1 clove garlic, minced |
buttered orzo pasta |
steamed broccoli |
Directions:
1. Let the raisins marinate in the Sherry for 1 1/2 hours.
2. Preheat oven to 310 degrees F (150C).
3. Pat the beef dry and dredge it in the flour.
4. In a large ovenproof casserole just large enough to hold the beef, heat the oil over moderately-high heat until it is smoking.
5. Brown the beef and transfer it to a plate.
6. Add the onions and garlic to the casserole and cook over moderate heat, stirring, until the onions are golden.
7. Return beef to casserole and add broth.
8. Bring to a boil and braise beef, covered, in oven (310F 150C) for 1 1/2 hours Stir the tomato paste, sugar, vinegar and raisin mixture into the cooking liquid.
9. Bring liquid to boil and braise beef, covered, turning 2-3 times for 30 minutes to 1 hour more.
10. Transfer beef to a platter and keep it warm, covered loosely with aluminum foil.
11. Skim fat from cooking liquid and reduce to about 1 cup.
12. Season and keep warm.
13. Slice beef across grain and arrange slices on platter.
14. Pour some of the sauce over beef and serve remainder in sauceboat.
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