Prep 1 hr
Cook 3 hrs
From the Ottawa Jewish Bulletin. This is a wonderfully flavorful and tender way to prepare brisket. It is best prepared the night before. Don't be afraid of all the steps, it's actually pretty simple.
- 1 (4 lb) beef brisket
- 3 tablespoons vegetable oil
- 2 cups dry red wine
- 4 -6 cups chicken stock
- 2 medium onions, peeled and quartered
- 1 head garlic, unpeeled and halved crosswise
- 3 stalks celery, coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 1⁄4 cup ketchup
- 1⁄4 cup Dijon mustard
- 3 tablespoons brown sugar
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- Preheat oven to 350 degrees.
- Heat oil in a large heavy roasting pan and add the brisket.
- Cook over medium-high heat, turning once, until brown on both sides.
- Remove brisket and set aside.
- Add wine to the pan and bring to a boil, scraping the bottom of the pan to loosen all the brown bits.
- Continue cooking the wie until it's volume is reduced by about half.
- Remove pan from heat.
- Mix together ketchup, mustard, brown sugar, salt and pepper.
- Brush this mixture all over the brisket and then return the meat to the pan.
- Scatter vegetables around the brisket and add enough chicken stock so that the liquid comes halfway up the side of the meat.
- Cover the pan and roast for 2-3 hours, turning the brisket each half hour.
- When done, remove the brisket from pan and set aside.
- Strain the braising liquid and place the vegetables in a separate container.
- Squeeze the garlic cloves from the skin.
- When cool, wrap the brisket in foil and cover the liquid and vegetables.
- Refrigerate overnight.
- The next day, remove fat that has hardened and discard.
- Puree the vegetables and 1/2 cup of the braising liquid in a food processor or blender.
- Place the pureed vegetables and remaining liquid in a saucepan and cook over medium heat for about 10-15 minutes.
- Cut brisket across the grain into thin slices and place into a clean roasting pan.
- Pour the gravy over top.
- Cover and heat at 325°F for about 1 hour.