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Prep Time: 45 Minutes Cook Time: 2 Minutes |
Ready In: 47 Minutes Servings: 6 |
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The Comfort Diner, Ira Freehof Ingredients:
3 -4 lbs beef brisket |
2 tablespoons rough chopped fresh sage (about 10 leaves) |
8 sprigs fresh rosemary |
8 sprigs fresh thyme |
1/2 cup olive oil |
4 garlic cloves, rough chopped |
1 1/4 teaspoons salt |
2 teaspoons fresh ground black pepper |
2 medium carrots, sliced into 1/4 inch rounds (about 2 cups) |
5 -6 celery ribs, sliced into 1/2 inch pieces (about 2 cups) |
2 cups large-dice spanish onions |
3 garlic cloves, minced |
4 cups tomato puree |
4 cups beef stock or 4 cups veal stock |
2 bay leaves |
6 new potatoes, quartered (unpeeled) |
Directions:
1. In a glass baking dish, combine the beef, sage, rosemary, thyme, 1/4 cup oil, chopped garlic, 1/4 teaspoon of salt and 1 teaspoon pepper; marinate for at least 2 hours or overnight if time permits.
2. After meat has been marinated, remove it to a large skillet on high heat.
3. Cook for 5 minutes on each side, until lightly seared and browned; set it aside on a platter.
4. Preheat oven to 350°; in a roasting pan placed across two burners, heat the remaining 1/4 cup olive oil; saute the carrot, celery, onion, minced garlic, and remaining 1 teaspoon salt and 1 teaspoon pepper for 10 minutes, until the onion is soft.
5. Add the meat to the vegetables; pour the tomato puree and beef stock over the meat.
6. Add in the bay leaves and potatoes; bring to a boil, then reduce to a simmer for 10 minutes.
7. Cover the pan with aluminum foil and place in the oven.
8. Cook for 2-2 1/2 hours, until the meat is tender and falls apart easily.
9. Remove the meat from the pan; slice the meat, arrange the slices on a serving platter, and pour the broth and vegetables over the meat.
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