Old Fashioned Brisket

I bought way too much brisket for our annual Rosh Hashanah dinner this year. I asked the butcher to save two grass fed briskets for me, at the time, because we had a larger than usual crowd. I figured that we would always use it. But, it turned out to be MUCH more than I had anticipated on buying and more than I could fit in the pan, in fact. So, I cut one of the whole briskets in half and froze it.
brisket prepbrisket ready for ovenbrisket saucebrisket slicedbrisket in potbrisket dinner
This week (before the meat had been in the freezer for 6 months), I defrosted it and made brisket for dinner. For a change, I bought Spaetzle noodles to serve with the meat and vegetable rich sauce.

Here is the recipe that I used….it is always subject to change:

Old Fashioned Brisket
4 lbs. brisket
2 Tbsp. olive oil
2 onions, sliced
1 shallot, sliced
2 carrots, 1/2 inch dice
2 celery ribs, 1/2 inch dice
2 cloves garlic, minced
1 1/2 cups red wine
2/3 of a small can of tomato paste (about)
1/2 tsp. herbes de provence
salt and freshly ground pepper

Preheat oven to 325 degrees.

Season meat with salt and, generously, with pepper. Heat a dutch oven on high heat. Add olive oil and brown the meat on both sides. Remove the meat to a platter. Add the vegetables to the pan and saute until beginning to soften and get a little bit of color. While the vegetables are cooking, spread 1/2 of the tomato paste on the top of the meat. When the vegetables are done, add the wine to the pan and scrape up any bits on the bottom. Put the meat, tomato paste side down, on top of the vegetables and wine. Spread the rest of the tomato paste on top of the meat. Sprinkle with the herbes de provence. Cover the pot.

Put the covered pot in the preheated oven and cook for 3 hours at 325 degrees, turning the meat every hour or so. Remove the pot from the oven. Take the meat out and let it rest for about 20 minutes (remove fat, if any, at this time). While the meat is resting, puree the vegetables and gravy to make a thick sauce (I use a wand blender). This step is not necessary, but it hides the vegetables so that non-carrot eaters will like it. Slice the meat, in the thickness that you like (I like it about 1/2 inch thick, maybe a little less). Return the meat to the pot with the sauce. Rewarm, as needed.

Serve with egg noodles. Makes 8 servings.


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