Michael Symon's Red Wine Braised Brisket |
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Prep Time: 15 Minutes Cook Time: 195 Minutes |
Ready In: 210 Minutes Servings: 8 |
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Michael made this on The Chew today, 2/11/13 Ingredients:
olive oil |
beef brisket (or beef shank, pot roast, shoulder, beef cheeks, or short ribs) |
salt and pepper |
2 onions (large dice) |
2 large carrots (large dice) |
2 celery ribs (large dice) |
3 garlic cloves (smashed) |
2 cups red wine |
4 cups beef stock |
3 sprigs thyme |
1 bay leaf |
Directions:
1. In a large Dutch oven, heat the olive oil over high heat until smoking. Season the meat liberally with salt and pepper. Sear in the pan for 4 to 5 minutes per side. Remove once dark golden brown and set aside.
2. Add the onions, carrot, celery and garlic and cook until the vegetables are starting to brown, about 8 minutes. Add the wine and bring to a boil. Reduce by half, about 3 to 5 minutes, then add the beef stock.
3. Add the brisket back in, along with the thyme and bay leaf, and bring up to a simmer. Place a lid on the pot and cook at a low temperature for 2 1/2 to 3 hours, or until the meat is fork tender. Serve the brisket with the sauce and vegetables.
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