RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Brisket of Beef Braised in Red Wine - Meat
(1) 4-5 lb lean beef brisket Seasoned salt 4-5 medium onions, chopped 3 garlic cloves, minced or pressed 1 bottle (750ml) red Burgundy wine 1 cup water 3-4 Tbsp tomato paste 1 Tbsp Worcestershire sauce Salt and freshly ground pepper to taste Preheat oven to 500 degrees F. Sprinkle the brisket generously with seasoned salt, and place it fat side up in a heavy roasting pan or kettle that can go into the oven. Roast uncovered for 25 to 35 minutes or until browned. Sprinkle the onions evenly over the top of the meat. Stir together the garlic, Burgundy, water, tomato paste, and Worcestershire sauce. Pour the liquid around the meat and cover the pan. Lower the oven temperature to 325 degrees F. and continue cooking for 4 hours or longer until very tender. Lift the meat from the liquid, and allow to rest for 20 minutes before slicing. Meanwhile, use a slotted spoon to transfer the onions to a blender or food mill, reserving all the pan juices. Process to a smooth sauce, adding just enough of the reserved liquid to thin to the desired consistency. To serve, carve the meat across the grain. Arrange the slices on a warm platter, and spoon sauce over them to coat evenly. Serve extra sauce on the side. This recipe may be cooked several days in advance. Cool the meat to room temperature, wrap and refrigerate. It may be sliced when cold, arranged in serving dish and covered with sauce. Reheat at 325 degrees F. for about 45 minutes or until hot. Makes 16 servings
