Christmukkah Beef Brisket
Kerstin
ingredients
- 4 large garlic cloves, smashed
- 1/2 tsp. kosher salt
- 4 sprigs fresh rosemary, needles striped from stem and chopped
- 1/4 cup extra virgin olive oil
- 1 4 lb. beef brisket
- 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 (16oz) can whole tomatoes, hand crushed
- 1 handful fresh flat-leaf parsley
- 3 bay leaves
directions
- 1
Preheat the oven to 325 degrees.
- 2
On cutting board, mash the garlic and 1/2 tsp salt together with the flat side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 Tbsp of olive oil; stir to combine.
- 3
Sason both sides of the brisket with a fair amount of salt and pepper. Rub with olive oil, place brisket in a large skillet and brown all sides. Transfer brisket to a large roasting pan. 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 tighly. Bake 3-4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
- 4
Remove brisket to a cutting board and let it rest of 15 minutes. Scoop the vegetables out ofthe pan and onto a platter, cover to keep warm.
- 5
Slice the brisket across the grain at a slight diagonal.
Source: Kerstin Gibson
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